The prepared meal: Baked Sock-eyed Salmon with Olive, Tomato and Avocado Salsa
The prepared meal: Baked Sock-eyed Salmon with Olive, Tomato and Avocado Salsa
Fresh sock-eye salmon

Baked Sock-eyed Salmon with Olive, Tomato and Avocado Salsa

Posted by demourad on Apr 20, 2010

Ingredients

Salmon:

  • 2 wild-cut sock-eyed salmon filets (approx. 1 lb.)
  • 1/4 c. diced celery
  • 1/2 lemon, squeezed
  • 1/4 c. thinly sliced white onion
  • 2 tsp. olive oil
  • 2 pieces of parchment paper (enough to envelope salmon)

Salsa:

  • 1 tsp course kosher salt
  • Course ground pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 med avocado, diced
  • 1 red spring onion (2 sprigs), finely chopped
  • olive oil, to taste
  • 1/4 c. fresh olives (black and green, assorted), chopped
  • 2 tsp. capers, chopped
  • 1 tsp. lemon juice

Instructions

Directions for Salmon:

Preheat oven to 375 degrees.

Sprinkle salmon with salt & pepper. Top with sliced onion and chopped celery. Squeeze lemon over filets. Add 2 tsp olive oil to fish and enclose in parchment paper, folding or rolling in the sides of the paper. Bake for 17-20 min.

Directions for Salsa:

Mix all ingredients, adding the olive oil, salt, pepper, and lemon juice at the end.
Top over cooked fish and serve.


5 Comments

Comments

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Rebecca (not verified)  |  Tue, 2010-04-20 14:07

Wow! That recipe is so simple - and the results look absolutely delicious! This guy must be a great cook ;)

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tman104  |  Tue, 2010-04-20 21:15

Looks yummy! When can we come over? :-)

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alisamanjarrez  |  Wed, 2010-04-21 09:49

I can attest to this one...it's so simple and packed with flavor!

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demourad  |  Thu, 2010-04-22 10:28

Thank you for the comments. It's really a fairly simple recipe and the fresh flavors and the lightness of the dish are perfect for a spring or summer feast.

The dish can also be complimented with some baked red rosemary potatoes and fine angel hair pasta with olive oil and tomato.

Additionally, try adding a little dill to the salsa and salmon. You're mouth will certainly be entertained by the freshness of the flavors.

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Michael Delaney  |  Thu, 2010-11-04 13:53

I love salmon and enjoyed reading this recipe. Thought I'd help out--the species of salmon to which you refer is Sockeye. Among Chinook, Coho, and other salmon species Sockeye is noted for it's rich red meat.