Dill Salmon with Zucchinis

2015-01-20

Salmon is readily available even in small-town America, although it may not always be the best quality. Walmart and Sam's sell farm-raised Atlantic salmon fresh.

Wild-caught salmon tastes so much better than farm-raised. I have seen sockeye only frozen and have ordered it online several times.

That white stuff on the fish is coagulated protein which seems to occur mostly with Atlantic salmon.

INGREDIENTS

This is what you need for 2 servings:

22 salmon steaks 8-12 oz.
here: skin-off Atlantic
olive oil
2 medium zucchinis, sliced
1 tbsp. onion, chopped fine
2 potatoes, cooked, mashed
1 egg
S&P
spices:
- nutmeg
- dill
- 2 tbsp. green salsa /chile

Pic1: dill salmon with zucchinis

Directions

Salmon:

Preheat oven at 350 ºF.
Dip in some olive oil, add S&P, seasoning to taste,
I used only dill as extra seasoning here.
Bake 10-15 min, depending on thickness of salmon pieces, in oven at 350 ºF until fully cooked.
The fish should separate easily with a fork and have an even color inside. A glassy center means it's not fully cooked yet.
Frozen salmon steaks take about 5 minutes longer.

Zucchinis:

Brown some chopped onion in olive oil.
Add 2 tbsp. green chile or salsa.
Add zucchinis and simmer until they begin to soften.

Pan-fried mashed potatoes:

Mix in egg, S&P and nutmeg to taste.
Adding milk will only delay the browning.
Sauté in a shallow frying pan.
Leave until the bottom forms a brown crust, then turn over a few times to get more.

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

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