When it comes to weight loss wild salmon is pretty much the Lebron James of the seafood aisle. The season for Pacific salmon lasts from May to September; if you see it outside of those months, it has been frozen, though it will still be delicious. We’re talking crisp asparagus stalks, shelled English peas, a shower of fresh herbs, and even some crumbled hardboiled egg for good measure—all atop a juicy fillet of baked salmon.
I bought a big and thick salmon from Costco; however, it is impossible to cut it as thin as yours, which is 3/4 inch. Dress the salmon with your choice of marinade or spices and cook in oven until opaque which depending on oven temperature could be between 8-15 minutes.
Fill a sauté pan with enough water to cover a fillet, and lower the fish in. Sprinkle in salt, a few peppercorns and a bay …Read more