Salmon (10 oz)

Category: Gluten-Free, Paleo, Pescatarian, Whole30, Low-Carb | Allergens: Processed in a facility that contains Shellfish, Milk, Eggs, Soy and Wheat. |


Roast

Place salmon fillets on lightly oiled baking tray and sprinkle each with salt and pepper or your brush with your favorite marinade. Roast until just cooked through (7-9 minutes).

Grill

Dry and season salmon with salt and pepper. For a charcoal grill, place fish on a lightly oiled grill rack directly over medium hot coals. Grill, uncovered, for 4 to 6 minutes per ½-inch of thickness or until fish begins to flake with a fork (turning fish halfway through the grilling). Brush with oil or your favorite sauce after you pull off the grill if desired. For a gas grill, after preheating, reduce to medium heat. Place salmon on the grill rack over heat. Cover and grill as directed for a charcoal grill.

Poach

Season salmon fillets with salt and pepper. Add 1 cup of cooking liquid (equal parts water and white wine is best) to a medium sauté pan. Add a few sprigs of herbs (dill and parsley) and one shallot sliced. Bring to a simmer over medium heat. Place fillets skin side down into the pan and cover. Cook for 5 to 10 minutes. Squeeze with lemon and serve.

Uses for Salmon (all preparations):

Great to bump up a fab side dish or flake and fold into pasta, stir-fry and salads.