Sockeye Salmon RSS

Salmon and Asparagus in Parchment ~ Sockeye Salmon delicately seasoned with salt and pepper upon stalks of crisp asparagus, topped with lemon slices and fresh thyme, sealed in parchment paper for a succulently easy and elegant dinner option. 

Recipe: Curry Salmon Ingredients Mayo Red Thai Curry Curry powder Juice from ½ lime (too much lime juice makes sauce too thin and will run off fish) Brown Sugar Garlic Cayenne pepper to taste Chili powder Cumin Pepper Instructions Combine above in a bowl (don’t have exact proportions) and mix well. Let stand for 10 minutes. Slather generously on fillet or portions. Bake or BBQ till just barely cooked or not quite cooked through. Serve with rice.

Recipe: Nancy's Salmon Rub & Mango Salsa Summary: Baked Salmon Topped With Mango Salsa Ingredients Salsa: Mango Salsa 2-mangoes (or peaches and nectarines) 1 or 2 papayas ½ cup minced cilantro 2-limes (juice only) ¼ cup red onions (chopped) 1-jalapeno- minced (seeds removed) 2 cloves garlic- minced ½ teaspoon salt Rub For Salmon: 1 t Cayenne 3 T Brown Sugar 2 T Fresh Thyme Cumin Kosher salt Pepper Olive oil Crushed garlic Chili powder Instructions Place Rub generously on Salmon and bake. Serve salmon topped with the mango salsa. This combo is also great for making Salmon fish tacos.