April 05, 2005

IT'S GOOD TO BE THE KING

Fresh, wild King salmon. There's nothing like it. J and I purchased a whole salmon yesterday at Wild Salmon Seafood Company at The Fisherman's Terminal and had it filleted. She took half the fish home with her this morning. Last night we prepared part of our stash.

Citrus Broiled Wild Salmon

4 8 oz. salmon fillets

¼ cup green onions thinly sliced
2 oranges

cracked black pepper
1 tsp. red wine vinegar

dash of salt

Slice oranges crosswise into ¼” rounds. Season salmon fillets with salt. Broil fillets 4-6” from heat, allowing approximately 10 minutes per inch of thickness. Remove fillets just before done and sprinkle with vinegar. Arrange orange slices on top and sprinkle with green onion. Broil one minute longer and serve. Serves 4.

We didn't have green onion so we tossed on some capers and we didn't have red wine vinegar so we used balsamic. So I suggest you do the same. It was amazingly delicious. Add to this some green zuccini that received a quick sautee with oil and garlic and parsely. And we had couscous to which I added a sautee of finely diced mushroom, carrot, onion, kalamata olives and red pepper flakes.


Cook dinner tonight!

1 comment:

  1. Hi agnes gooch
    I never realised that so many blogs would show up if I did a search on something like how to cook salmon. I'm still not sure how well this post falls into that category, but I've enjoyed visiting :0) Adios Amigo.

    ReplyDelete