Wednesday, July 10, 2013

Wild salmon with ripe peaches, tomato and sweet plantian

Costco Wholesale's wild sockeye salmon, top, roasted with fruit and capers.

By Victor E. Sasson

The fish and fruit spend a total of 20 minutes in the oven, roasting at 375 degrees. 

You need only a few other ingredients: fresh lime juice, rinsed capers, cinnamon and ground Aleppo red pepper or paprika.

Chopped fresh herbs would be nice sprinkled over everything, but they are optional.

Cut up two ripe peaches, a beefsteak tomato and a sweet plantain, and place them  on parchment paper in a pan large enough to accommodate both fish and fruit. Dust them with ground Saigon cinnamon and Aleppo red pepper. The pan goes into the oven for 10 minutes at 375 degrees.

Cut up the salmon fillet; season with lime juice, cinnamon, ground red pepper and capers; remove the pan with the roasted fruit, add the fish and roast everything together for 10 minutes more for medium. The salmon will continue to cook after you remove the pan from the oven. 

I bought a 1.6 pound skin-on fillet of fresh wild sockeye salmon at Costco Wholesale in Hackensack on Monday, making sure the fish was packed that day ($10.99 a pound).

I used 2 peaches, a beefsteak tomato and a sweet plantain with a leathery, black skin.

The finished dish is sweet, savory, spicy and sour all at the same time. 

The sweet peaches and plantain are nice foils for the rich, heart-healthy salmon, especially when eaten together.

Serves 4.

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