Fish night! SMIL told me she read somewhere that for perfect skin you should eat salmon, melon, and something else I forgot. Along with nearly everyone, our family needs to eat more fish. It’s healthy, it’s quick to prepare, and we are over-chickening in this house anyway. Luckily I have children that eat and love fish, so fish night isn’t the battle it was in my childhood. My little guy thinks of salmon as pink chicken. A word to the wise, if you’re cooking salmon and invite my children over, please note to prepare them an adult size portion or they will consume my entire dinner. Fortunately for us, über-granni still has a freezer full of wild coho that we are not above pilfering. Thanks Mr. Richard!
This lemon butter sauce added an extra little zest to the fish, and the lemon pepper was a great choice, too. My lemon pepper came from a local spice company (Good Spice) I found at the Milestone farmers market. Coincidentally, the summer season for the Milestone Farmers Market kicks off Sunday the 18th at 4531 McKinney Avenue in Dallas from 11-3. Last time I went I was the only one there, which was kind of eerie, but they did have local eggs and local butter and other cool stuff.
Roasted Salmon
(serves 3)
3/4 lb. Wild Coho Salmon
grapeseed oil
Lemon Pepper
Kosher Salt
Preheat oven to 375. Place rinsed and dried coho in a glass pan. Drizzle with a small amount of grapeseed oil, then sprinkle liberally with lemon pepper and kosher salt. Roast for about 15 minutes. To test for doneness, gently poke center of fish with a metal fork, fish should flake and fork will feel just slightly warm when removed.
Lemon Caper Butter Sauce
(Serves 3-4)
4 tbsp butter
2 tbsp fresh squeezed lemon juice
2 tbsp white wine
1 and 1/2 tbsp capers
fresh ground pepper
In a skillet over medium heat, melt butter. Add lemon juice, wine, capers and stir with a wooden spatula. Dust surface with fresh ground pepper. Stir and let continue cooking for 2 minutes then serve.