Happy Monday, folks! Did you have the best weekend? We went to an apple festival and a winery, ate apple cider donuts and pit beef sandwiches and made a trip (or 3) to wawa for jalapeno cheddar pretzels.
All that to say, it’s time for a salad and some omega 3 packed protein. Allow me to introduce you to my favorite new salmon recipe. She’s bursting with flavor and she’s purty too!
Most of the flavor here comes from all different types of citrus. I used grapefruit, orange, lemons and limes and then I threw a thinly sliced jalapeno on top (seeds and all) because it seems to be physically impossible for me to cook with out hot peppers in some way, shape or form. It then gets slow roasted and when it comes out of the oven, it gets a bath in cilantro garlic brown butter. I KNOW- ridiculously delicious.
I grated some of the left over citrus zest into the butter as well, to give it a super fresh citrus pop since the citrus on top gets the freshness roasted out of it. Salmon is one of those foods I think of as being very fancy, and something you only have once in a while. But in reality it’s super approachable and often times it’s on sale at my local grocery store. Needing almost no prep work or adjustments, you just throw it on the pan, season and roast.
Speaking of buying salmon, I’ve wondered over the years, what’s better wild caught or farm raised? U.S. farmed or grown versus salmon caught abroad? If I have choice between local salmon that’s farm raised or salmon from abroad that’s wild caught- what do I go with? Are there nutritional differences?Turns out it’s a pretty hot topic that you can read about here and while in the end it seems locally wild caught salmon is the best option, as American’s we do not eat enough fish, so farm raised salmon is better than no salmon at all. (And FYI- this salmon was farm raised, I’m not a millionaire.)
So there you have it, a little week night, easy to throw together salmon recipe. I hope you love it!
- 3 pounds of salmon (more or less depending on how many 6-8oz servings you need.)
- 1 grapefruit sliced thin
- 1 lemon sliced thin
- 1 lime sliced thin
- 1 orange sliced thin
- 1 jalapeno sliced thin
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Garlic Cilantro Brown Butter:
- 3 tablespoons cilantro finely chopped
- 1 teaspoon garlic powder
- zest of 1 lemon and 1 lime
- 3 tablespoons unsalted butter
- a sprinkle of salt and pepper
- Preheat the oven to 400 degrees
- Spray a baking sheet with cooking spray
- Place the salmon on the prepared baking sheet
- Top with sliced lemons, limes, orange, grapefruit and jalapeno
- Sprinkle with salt and pepper.
- Place in the oven and roast for about 18 minutes minutes. After the 18 minutes, turn your oven broiler on and broil the salmon for 3 minutes, until the top is slightly browned. If you like it more or less well done adjust accordingly
- While the salmon is roasting make your brown butter
- Place the butter, garlic powder, salt and pepper in a saute pan
- Melt the butter and continue to cool until it starts to turn a toasty brown color
- Remove from the heat and pour into a bowl (it will keep cooking if left in the pan)
- Add the cilantro and the citrus zest to the butter mixture and stir
- Top the salmon with the butter as soon as it comes out of the oven