It’s no secret that fish is a regular menu item around our house. My husband is a huge fan of seafood in all its many forms, and Salmon happens to be one of his favorites. I like the pretty pink color of it when its in the case at the store (don’t judge). My parents don’t care for it as much though because they think it tends to taste fishy, and I know they aren’t alone in that sentiment. Well, guess what, there is a cure for that.
Citrus is always a great addition to fish because of a little thing called science. See, the fishy smell of fish is caused by the nitrogen-containing compounds in the fish called amines. Amines like to evaporate into the air, and some of them end up making their way into your nose. By adding an acid to the fish (citrus contains lots of it… also vinegars could be used) you change the chemical structure of the amine, creating a salt which can no longer evaporate. Voila!
Spicy Salmon (2-3 portions)
- Fresh Salmon (we use whole 1-1.5 lb. filets that we portion after cooking but pre-portioned will work also)
- 2 limes
- Crushed Red Pepper
- Smoked Paprika
- Garlic Powder
- Chile Powder
- Onion Powder
- Pre-heat the oven to 400F and prepare a baking pan with parchment paper (remember: crumpled before laying out to get it to lay flat!)
- Place your fish skin-side down on the parchment paper in the middle of the pan.
- Generously squeeze the fresh lime juice over the entire fish. Rub in the juices to evenly distribute. Get fresh with your fish
- You can either pre-mix equal amounts of each spice (except the oregano and red pepper – do approximately 1/4 as much of each of these) before sprinkling or you can sprinkle them equally over the top of the fish one at a time. Again.. get fresh with your fish and rub that stuff in. You want a luscious layer of spices to create that crust.
- Bake for 20-25 minutes (depending on the thickness of your fish – this site has more information about baking times and temps depending on the cut you picked up) until the fish is cooked through. You can test by using a fork to peel back a layer and check that it is an even lighter pink (than raw) throughout. If you test it and it isn’t done, just pop it back in for another few minutes.
- While your fish is baking you should make the other two components below:
Sweet Soy Glaze
- Soy Sauce (or Coconut Aminos if you dont do soy)
- Sweet Garlic Chile Sauce
- Dark Agave Nectar
This one is easy – just mix as much as you want in equal proportions (1:1:1). This sauce keeps a long time in the fridge – just pop it into a squeeze bottle and you can use it to make DELICIOUS shrimp and grits (recipe coming soon). A little bit goes a long way. Once the fish was done I just drizzled a bit on top!
- 1 medium Haas Avocado, diced
- 1/2 medium tomato, diced
- 1/4 medium white onion, diced (can also do red)
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 tsp salt (or adjust to preference)
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
This one is also easy (if you’re Rachel Ray and everything is already chopped for you). Chop up your ingredients, add them to a medium-sized bowl and mix gently to combine. Adjust the seasonings to fit your preference. Also, if you don’t want a smoky flavor, omit the cumin and paprika and try adding mango for a sweeter version.
And there you have it! We accompanied this recipe with some HEB Select Couscous & Quinoa with Vegetables which is both tasty and easy – pop it straight from the freezer into the microwave for 5 minutes and it steams in the bag. The veggies come out crisp, and the couscous is fluffy and light. We are big fans!
You could also accompany this with a salad, some steamed green beans, or roasted asparagus with lemon for fresh and healthy meals!
If you make this let me know how it turns out! Also, Abe and I are taking requests! What kind of recipes would you like to see next? Give us some inspiration and we will be sure to share it!