Atlantic salmon with Caribbean rice, fruit mix

2020-05-19

Here in southern NM, Atlantic salmon is always farmed. The color is light-orangey, the flavor rather flat compared to wild-caught sockeye or king salmon. On the other hand, it is considerably cheaper than wild-caught salmon. At less than $10/lb. in 2020, even the larger fillets are affordable.

INGREDIENTS

This is what you need for 2-4 servings:

2 16-18 oz. pieces
or a 2 lb. fillet
S&P
seasoning of your choice
I like spicy Old Bay or Creole seasoning for this
frozen fruit mix of your choice
Caribbean rice, 1 package OR
- 1 cup long-grain rice
- 1 cup onion, green & red bell pepper mix, chopped small
- 2-3 tbsp. coconut slivers
  or 1 cup coconut milk
- 1-2 slices pineapple, chopped small
- 2 tbsp. pineapple habanero sauce
- turmeric or annatto for color
- 2-3 cups water
- S&P, seasoning of your choice

Pic1: Atlantic salmon with Caribbean rice, fruit mix

Directions

2020-05-19

Pic2: Atlantic salmon
Pic3: pineapple habanero sauce
Pic4: all done

Preheat the oven to 300 ºF.
Season the fish to taste.
I trimmed the thin belly flap and cooked it on the side. This very thin piece cooks a lot quicker.
Bake at 300 ºF. for 20-30 minutes, depending on the thickness.
Add 10 minutes if the fish was frozen.
Spread 2 tbsp. pineapple habanero sauce on each piece.
Switch to broiler. The fish should be middle rack or lower.
Broil 5-10 minutes extra to cook throughout and to crisp the outside of the fish.
Remove from the oven. Rest 5 minutes.

Pic5+6: cook rice
Pic7: fruit mix

Cook the Caribbean rice as per instructions on the package.
- Mix with 2 cups water.
- Bring to a boil, simmer 25 minutes until the water has been absorbed.
Warm up the frozen fruit mix. Don't boil.

Pic8: salmon
Pic9: Caribbean rice
Pic10: fruit mix

Serve and enjoy.

Pic11: beautiful piece, cooked to perfection
Pic12+13: leftovers

Refrigerate leftovers.

b. salmon & egg salad

2020-05-22

As usual, I made some salmon salad with the leftovers.

Not so usual: I added hard-boiled eggs and a bit of that spicy pineapple sauce.

INGREDIENTS

This is what you need for 4 servings:

1/2 lb. cooked salmon
3-4 eggs, hard-boiled
mayo, ketchup, spicy pineapple sauce

Pic14: salmon & egg salad

Directions

2020-05-22

Pic15: eggs, salmon leftovers, sauces
Pic16: pineapple habanero sauce
Pic17: salmon & egg salad

Cut the eggs coarsely. Add to the fish.
Add mayo, ketchup to taste.
Optional: add spicy pineapple sauce.
With a fork, mix it all together.
Be sure to leave chunks. That tastes imo better than a smooth mixture.
Serve on toasted bread. Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org