Homemade wild Alaskan sockeye salmon with ripe peaches and tomatoes. I roasted the fish on parchment paper in a 375-degree oven for about 10 minutes.
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Other ingredients are fresh oregano from the garden, fresh lime juice, ground Aleppo pepper and ground cinnamon. Everything except the Aleppo pepper and oregano is available at Costco Wholesale.
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I had to wait a few days for the peaches to ripen on my kitchen counter before buying a fillet of wild sockeye salmon from the Copper River in Alaska at Costco Wholesale ($13.99 a pound).
I also had reserved a few ripe Sunset-brand beefsteaks to prepare Wild Salmon with Ripe Peaches and Tomatoes, but decided to try it without the salty capers I used last year.
My teenage son suggested I try cinnamon on the peaches, in addition to the lime juice and spicy ground Aleppo pepper I use for seasoning the fish.
I cut the salmon fillet into serving pieces and placed them on parchment paper in a pan, adding the peach segments and sliced tomatoes between the pieces.
The peaches and tomatoes heated through in the 10 minutes I roasted the fish in a 375-degree oven, and the sweet fruit tastes great when eaten with the rich salmon.
Next time, I'll use capers and more cinnamon, and season everything with the sweet-hot powder.
Leftover frittata and wild salmon made for a filling breakfast. |
Another Breakfast of Champions: Wild salmon with leftover collard greens. |
A couple of pounds of green-leaf and red-leaf lettuce are the first produce from my garden. They came from plants we purchased at H Mart, the Korean supermarket chain. |
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