01
Dec
Dec
If you like something a little more zesty, you’ll enjoy this family friendly recipe that you can make right from frozen. One of my favorite ways to cook salmon is in using the whole fillet at once. It’s the easiest method I have found for family’s. Or if you’re like my husband and I and enjoy quality leftovers for the week, you’ll always appreciate having a fillet of salmon on hand. We suggest pairing with a Pinot Grigio to get the most enjoyment out of this dish. With Alaskan salmon you know you are getting healthy, sustainable and wild flavor.
CILANTRO LIME BAKED ALASKA SALMON
Ingredients
INGREDIENTS
Cilantro Lime Alaska Salmon baked in foil:
- 1 large Alaska Salmon fillet there are five Alaska salmon species: coho, pink, keta, king and sockeye — I used Coho
- Sea salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ lime juiced
- cup fresh cilantro roughly chopped
Air Fried Brussels Sprouts:
- 2-4 cups brussels sprouts depending on the size of your air fryer, you can also roast them in your oven
- 1 tablespoon extra virgin olive oil
- Sea salt and pepper to taste
Coconut Cilantro Lime Rice:
- 1 cup white jasmine rice
- 2 cups full fat coconut milk
- 3 tablespoons lime juice
- ½ cup cilantro roughly chopped
- Sea salt to taste
Instructions
DIRECTIONS
Cilantro Lime Alaska Salmon baked in foil:
- Cooking from frozen: Preheat oven to 450. Rinse frozen flillet then pat dry. Drizzle olive oil on both sides. Bake for 4 to 5 minutes. For extra flavor drizzle extra honey and salt on flesh before adding cilantro mixture. Bake for another 15 minutes give or take depending on thickness of salmon. Pre-thawed: Preheat the oven to 350F and line a medium size baking sheet with foil. Spray the foil with nonstick cooking spray and lay the salmon in the middle of the foil. Lightly pat the Alaska Salmon dry with a paper towel.
- Drizzle olive oil on top and use a silicone brush to spread the olive oil all over the salmon. Do the same with the honey before seasoning, squeezing the lime juice over the top, and sprinkling on the cilantro.
- Fold the edges of the foil up but not over the salmon and bake for 15 minutes. After 15 minutes, turn the oven to broil and cook an additional 3-4 minutes.
- Remove from the oven, squeeze more lime juice on top if desired, and plate!
Air Fried Brussels Sprouts:
- Spray your air fryer basket with nonstick cooking spray and add your brussels sprouts.
- Drizzle the olive oil over the brussels and add the seasoning before tossing together. Air fry at 400F for 15-20 minutes, or until the brussels are crispy.
- Remove from the air fryer basket and plate with the salmon.
Coconut Cilantro Lime Rice:
- Rinse rice through running water a few times.
- Combine rice, coconut milk, and sea salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness.
- Stir in lime juice and cilantro. Plate alongside your salmon and brussels, enjoy!
Notes
Recipe courtesy Alaska Seafood and Robin Plotnik of What Robin Eats.
