Wednesday, September 14, 2011

Roasted Salmon

Making do - I had to improvise with my roasted salmon dish due to lack of ingredients at the store

I've been experimenting with a roasted salmon recipe over the summer.  I usually keep it simple and just use a little oregano and olive oil and pop it in the oven.  During our vacation on Fire Island last week, my friend Kim and I make the trek to the Pines from Cherry Grove (in the pouring rain, thank you very much) because the store there has much better quality products.  But post-Labor Day on Fire Island, stores start to run out of even the basics.

After seasoning, place the salmon skin side down and put in a 425 degree oven for 12 minutes.  The skin peels away easily with a spatula after cooking.

While the store didn't have oregano, they did have some other interesting (and rarer) ingredients.  They had sun dried tomatoes, scotch bonnet peppers, fresh ginger, garlic and cilantro.  They also had wild salmon.  A new recipe was born!  If you're not a fan of super spicy you may want to skip the scotch bonnet - they are really, really hot.  Even if you like hot use them sparingly.

Dinner for two: a one pound piece of wild salmon ready for the oven

I put olive oil on the salmon and chopped the ingredients and schmeared them on to marinate for an hour before roasting.  The great thing about roasting is that there is no smell and the salmon is delicious every time.  I don't usually put so many ingredients on a fantastic piece of wild salmon.  But there's nothing to do on Fire Island in the rain so I went to town.  The good news is that the salmon flavor came through - it was really delicious and looked it, too!

I never tire of roasted vegetables

Here's the finished product - with my favorite roasted asparagus and tomatoes

Hubbell enjoying the beach during one of the brief dry moments!


1 pound wild salmon (serves two)
1 tablespoon grated fresh giner
3 cloves chopped fresh garlic
1/4 teaspoon chopped scotch bonnet pepper (optional)
1/8 cup extra virgin olive oil
1 tablespoon chopped fresh cilantro (optional)
1 tablespoon chopped sundried tomatoes
Salt and Pepper to taste


Place the salmon skin side down on an oven-safe pan
Rub with the olive oil
Schmear the chopped ginger, garlic, pepper, cilantro and sundried tomatoes
Salt and Pepper to taste
Let stand on the counter for an hour or so
Place in a pre-heated 425 degree oven for 12 minutes
Remove from oven
Use a metal spatula to remove the skin from the salmon meat - this will happen easily
Serve and enjoy!

Here's the link to the roasted asparagus and tomato dish:

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