Atlantic salmon with pineapple, yellow cauliflower

2020-06-12

Atlantic salmon is bigger than sockeye salmon but not as flavorful. This fillet was 3.2 lbs. which is big enough to feed 6-8 people. Since there were only two for dinner, we expected to have a lot of leftovers, to serve cold later, or make salmon spread. I served this with fresh pineapple and steamed orange cauliflower.

Start the baking potatoes 15 minutes early, or use smaller-sized baking potatoes, that they are done at the same time as the fish.

Marielos likes the belly and tail pieces, thinner and cooked almost to a crisp. The easiest way to do that is to cut the salmon up before cooking, and remove the smaller pieces when they are done. Leaving the fillet whole tends to overcook the belly while the body is still undercooked.

INGREDIENTS

This is what you need for 6+ servings:

3+ lb. Atlantic salmon
S&P, seasoning
4 baking potatoes
yellow cauliflower, steamed
potato salad
freshly-cut pineapple

Pic1: Atlantic salmon, pineapple, yellow cauliflower

Directions

2020-06-12

Pic2-4: cooking the salmon

Preheat the oven to 375 ºF.
Rinse and dry the salmon.
Cut off the thinner tail and belly pieces.
Spray both sides with olive oil.
Lay out on the grill plate.
Season to taste.
I used Old Bay seafood seasoning on one half, taco spices on the other.
Bake for up to 20 minutes for the smaller pieces, up to 35 for the body.
Remove from the oven. Rest 5 minutes.
Serve and enjoy.

Pic5-7: small pieces, served

The smaller and thinner pieces were cooked nearly crisp, like Marielos prefers them.

Pic8-10: body, served

The thicker body took twice as long. It was fully cooked throughout, but still deliciously moist.

Pic11-13: leftovers

I remove the brown meat from the backside before storing leftovers, to keep only the pink meat.
I find that the brown meat tastes oily, but unpleasantly so.
Refrigerate for later use.

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

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