You don’t have to go to an expensive natural food store to get wild caught salmon. You can order it online from Vital Choice or watch the sales for good prices. You can buy a whole salmon and cut it up into steaks and fillets for later. It freezes well!
- fillet of salmon
- homemade mayonnaise
- blanched tomatoes (I used ones we had in the freezer from last summer)
- 4 cloves garlic
- lemon juice
- 2-4 Tbsp ghee
- Preheat oven to 375 F. Put the ghee, tomatoes, and most of the chopped garlic into the baking dish and place in your preheating oven.
- While those flavors are blending, rinse your salmon in cold water then pat it dry. Cut your fillet of salmon so that it will fit into your baking dish. It’s best if the thickness is pretty even. Since our kids like their salmon more cooked than Kelsy and I do, I like to have a piece that’s thicker for us, and a piece that’s thinner for them.
- Place your salmon skin-side down. Rub the top with your remaining garlic and leave it on. Sprinkle lightly with salt, then drizzle a touch of lemon juice on it. Spread your mayonnaise over the fish, in up to a 1/4 inch layer. Sprinkle paprika (and dried basil if you have it on hand) on top of the mayo.
- When the tomatoes are soft and you can smell the aroma of the garlic (take care not to burn it!), place the salmon on top of the tomatoes, skin side down. Return to oven.
- Check for doneness at 10 minutes. It may need to cook up to about 20 minutes, depending on how thick your fillet is and how cooked you like it. It will flake when you poke at it and shouldn’t be bright pink or translucent any more when it is ready.
This post is part of Fat Tuesday, Pennywise Platter Thursday, Full Plate Thursday, Freaky Fridays, Allergy Friendly Friday, Friday Food Flicks, Lunchbox Love, Friday Food Flicks, Seasonal Recipe Round-Up – Tomatoes.