I tend to only eat Alaskan sockeye certain times of the year because of the seasonality--it is at it's peak freshness in the summer months. Considering my locale, it isn't easy to enjoy sustainably sourced seafood at any given moment. And don't get me started on farm raised 'fish' raised in ponds in who-knows-where--I won't touch it with a 10 foot pole. Check out why I am so serious about avoiding farm raised fish here. Pretty serious...and I read labels like a nazi-mom!
It just so happens that the Copper River sockeye is in full harvest mode right now and I couldn't resist whipping up these simple salmon pouches for dinner. It can't get any easier than tossing veggies, lemon, and olive oil in foil and throwing it the oven or the grill! It is also an easy way to have kids help in the kitchen and enjoy the DHA that makes their brains so smart. We served it with the old standby, lemon linguini. I like to throw in arugula and baby bok choy (any variety will work) for an extra dose of green.
Ingredients for 4:
- 4 fillets (about 4 oz. each) of wild caught sockeye salmon, skin on
- 1 zucchini, sliced length-wise
- 1 yellow squash, sliced length-wise
- 1/4 red onion, sliced thin
- 1 lemon, sliced thin
- olive oil
- Celtic sea salt and pepper
Preheat grill or oven to 400. Place salmon fillets on 4 pieces of foil. Assembly line style, drizzle all 4 with olive oil, layer lemon, veggies and salt + pepper. Seal up the pouches and bake or grill 15 minutes or until the fish flakes easily with a fork. Keep an eye on it, fish gets done pretty fast!
Directions for Pasta:
- 1 lb. linguini
- 4 cloves garlic, minced
- 1 lemon
- zest of 1 lemon
- olive oil
- kosher salt and pepper
- baby greens-- we love arugula and baby bok choy
Boil water while fish is baking. Drain while still al-dente. While the pasta is still in the colander, heat oil in the pasta pan. Add garlic and sauté a few minutes. Add lemon zest and lemon juice. Throw pasta back in the pan and toss to coat. Sprinkle with salt and pepper. Mix in the baby green right before serving. Add a sprinkle of parmesan if you have it!