No. 1 : Quick Recipe
Summer Salmon with Bright Green Salsa
- 4 TB Olive Oil, divided
- ¼ Tsp Cayenne Pepper
- 1 Tsp Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Turmeric
- 1 Tsp Smoked Paprika
- 1 Tsp Sea Salt
- 2 Cloves Garlic
- 6 Green Onions, chopped coarsely
- ½ Cup Cilantro, Packed
- ¼ Cup Parsley, Packed
- 6 Salmon Filets (4 – 6 OZ)
- Lime Wedges
Preheat the oven to 400F. To create the spiced oil, heat 2 TB olive oil in a small sauté pan over medium high heat. Add the pepper, cumin, coriander, turmeric, smoked paprika and salt. Stir for 1 – 2 minutes or until spices are fragrant.
To create the salsa, add the garlic to a food processor and pulse until well chopped. Add the onions, cilantro and parsley. Add the spiced oil and pulse. Place the fish in a ziplock bag, pour the salsa over, and set aside for 30 minutes.
Remove the fish from the bag and place on a sheet tray. Slide into a 400F oven for 7 – 10 minutes or until the fish is opaque and flakes. Serve with lime wedges.
No. 2 : Kitchen SCOOP
We eat wild salmon all year round by taking advantage of the wonderful wild-caught salmon that is available in the grocery store freezer section. Never be afraid to buy and eat frozen fish – its often fresher that fish you see in the market!
No. 3 : Clever Idea
The spiced oil we are creating is a great base for a middle eastern or African marinade. The oil without the greens will allow you to infuse chicken, meat or fish with the flavors of the spices overnight.
Gruber Roschitz Hundspoint Gruner Veltliner
Gruner Veltliner (Grooner Velt-leaner) is a famous white wine from Austria. It used to be ever-so-hard to find in the store, but now I can find it in many places – YAY! Full of the aromas and flavors of ripe juicy pears and apples, its a great pairing with the bright flavorful salsa and spices we use for the salmon. There is a wide variety of prices for this wine, but even the least expensive is a wonderful crisp summer white to enjoy with lighter fare.