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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