Hello Seabright family! It has been a minute (ehem, season) since we made it back to the kitchen and the computer. Fear not, we have been eating lots of salmon since last we wrote, its just that the long days of summer leave little time for laptops. As the days get shorter and the crisp fall air has us firing up the wood stove, it is time to share ideas on how to best prepare the bounty of summer.
This recipe is super simple, quick for a school night and light and healthy as we all try to behave ourselves in advance of the holidays. I also confess that I do not have a fail-safe home made pesto recipe. If you are lucky enough to live near Atlanta, I highly recommend the exceptional PestoGrino products. If not, I leave it to your good judgement regarding where to source your pesto. Fresh or fresh-frozen is always best – heat-stabilized products lose a lot of their nutrients. Tonight our pesto came from the deli at our favorite little grocery store. The great thing about pesto is that it already has a high oil content, which means you really don’t need any other topping for your delicious Coho fillet (which I know is gracing many of your freezers after this past season!).
Prep Time: 15 minutes
Cook Time: 10-15 minutes
1 8oz Coho Salmon Fillet
3 Tbsp Fresh Pesto
1/2 Tsp Cayenne or Chili Powder (optional)
- Pre-heat the oven to 425 degrees (or, if your top-of-the-line 1982 Jenn Air is giving up the ghost and you only have the broiler element left, go ahead and crank the broiler up to 450 and let the oven pre-heat anyway. This will TOTALLY still work).
- Line your baking pan with foil (or, to use less foil, bend the foil up to create a basket for the fish). Place the salmon fillet skin-side down on the foil.
- Salt and pepper the fish to taste. Then dollop your pesto in the middle and spread it evenly across the fillet. If you like a little spice, sprinkle the top of the pesto lightly with cayenne or chili powder. A light sprinkle of Parmesan cheese is also delicious here if you have it on hand.
- Leave the foil open. Slide the fish into the oven and bake/broil for 5-8 minutes depending on the thickness of your fillet.
- Check the fish. It is ready when oil is bubbling out the ends, it flakes with a fork, and is still rare in the middle. It will keep cooking once you take it out, so don’t let it cook to long. Let the fish rest for about 5 minutes before serving with your favorite garden vegetable.
- Eat and enjoy! Savor the flavors of summer and thank yourself for having such delicious fish in the freezer.
As always, thanks for supporting Seabright Seafood. More recipes and fishing yarns to come as the winter continues. We have some great stories about foodie trips through Kenai, cooking classes held on retro-fitted WWII cargo vessels, and great Alaskan beer – in addition to the standard sea-fairing stories. Enjoy the salmon and the holidays.
An even layer of fresh pesto over the salmon
Finished fish, still rare in the middle.