Wild Salmon

Nancy sent this to me and I wanted to share it with you ladies. It looks like a great price and a good recipe to make.

You know the salmon that Christa talked about (wild salmon/Coho/Copper River, etc.)? Well, it’s in season right now and widely available in most supermarkets (it is usually only available fresh from late May-June, but you can buy it frozen all year). I got a gorgeous piece at Costco the other day for $13.99/pound, which is a lot more expensive than regular salmon, but a good price for the wild stuff. Here is how I cooked it:

Prep time: 10 minutes; Cooking time: 20 minutes (cooking times will vary by the size of fillet and your oven) This can also be bar-b-qued.

Ingredients:

1 salmon fillet (approx. 1-1 ½ pounds)

1 tomato, sliced (more if using a larger piece of fish)

1 onion, sliced (more if using a larger piece of fish)

1 lemon, sliced (more if using a larger piece of fish)

freshly ground salt and pepper

1 tsp. olive oil

Pre-heat broiler or start bar-b-que.

Lay the salmon on a large piece of heavy duty foil. Drizzle it w/olive oil (about 1 tsp.) and rub with kosher salt and freshly ground pepper.

Slice up a tomato, a whole lemon, and an onion; alternately lay these slices on the edges of the salmon around the whole fillet. (If desired, add some minced garlic and fresh herbs, such as dill, thyme or rosemary, or parsley. I didn’t do this because I wanted to really taste the yumminess of the fish.) Take another piece of heavy duty foil and put over the top of the salmon, and then seal it up by folding it over and crimping the edges. Place under the broiler for 15-20 minutes or until the salmon is cooked through (it will be a slightly lighter, more opaque color). When checking it, be careful of the hot steam.

Cut into pieces and serve with the cooked tomato, onions and lemons as a garnish.

I roasted some asparagus during the last 5 minutes of cooking the salmon, and also served some cut up roasted red potatoes. However, I usually serve w/rice (brown or white…depends on what we have or what people are whining for.J) I should have taken a picture because it was so colorful and pretty on the plate—the intense orangeish/red of the fish with the yellow of the lemon, the red of the tomato, the white of the onion and the shocking green in the asparagus. It looked like a “restaurant meal” as the kids call it. We’ll be having this again soon, though.

Bon appetit!

Nancy