Well it is finally starting to look like spring outside. But don’t let the weather fool you, this is still Minnesota, you know what can happen during those boys basketball tournaments? If you follow my past blogs you know I have been waiting for just one warm winter day to go ice fishing; it finally happened and I got my chance. Did I catch any fish? Not even a bite but that’s OK because I got to serve my tortellini soup to our fishing friends, along with BBQ ribs on the grill. We enjoyed the day, the fresh air and can’t wait for next year.
Speaking of fish, I LOVE IT! Even though I may not be able to catch any, it doesn’t stop me from preparing some for dinner. I am so excited about a new program that Coborn’s has started in the meat departments that I just have to tell you about. It is called “Fresh Flight” and believe me, when you stop in the meat department at your local Coborn’s store you won’t be able to miss it. The fish that I prepared for dinner tonight was in the ocean yesterday. The fish is caught and then flown into the stores overnight. I love a variety of fish but let’s face it, there is no way that you can get fresher fish unless you fly out and catch it yourself. Each time I stop at the seafood case my eyes light up and I just can’t decide on which fish I want for dinner because they all look so good. Today I purchased Norwegian salmon and I tried this recipe just because I love the flavor of cilantro on salmon. It was phenomenal! The salmon had a wonderful, buttery flavor and the best part: it is rich in omega-3. I couldn’t help myself and I ate it all. Another great thing about Fresh Flight Seafood, no fishy smell. A friend of mine is pregnant, and if you know anything about pregnant women it is that they have a very keen sense of smell and she didn’t even notice the fish smell in my house. Now that is a testament to the freshness and quality of this fish.
I know some people like to bake their salmon at 425°F but I like to cook mine at 250°F and cook it slow. I don’t like to cook my fish on a real high temperature because it tends to get dried out. But always remember to cook your fish until the internal temperature reaches at least 145°F. In this recipe I used lime peel and lime juice just because that is my favorite but you can also use lemon instead if you prefer. There are so many different flavorings that you can put on salmon and they all taste great. Serve your salmon with a side of fresh asparagus and glass of wine. Enjoy…I did!
- ¼ Cup Butter or Margarine, slightly softened
- 1 T. Fresh Cilantro, chopped
- ½ tsp. Lemon Peel, grated
- 1 Lb. Salmon Fillet, about 1” thick
- ¼ tsp. Salt
- ¼ tsp. Ground Cumin
- 1 T. Lemon Juice
- Heat oven to 425°F.
- Line rectangular pan with aluminum foil; spray foil with cooking spray.
- Mix butter, cilantro and lemon peel.
- Cover and refrigerate butter while preparing fish.
- Cut fish into 4 serving pieces.
- Place fish, skin side down, in pan.
- Sprinkle with salt and cumin.
- Drizzle with lemon juice.
- Bake uncovered until internal temperature reaches 145°F.
- Carefully lift fish from skin with pancake turner.
- Top each serving of fish with some cilantro butter mixture.
Coborn’s Meat and Seafood Merchandiser
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