Salmon is a delicious healthy food with remarkable high levels of omega 3 fats. The Atlantic salmon has a lighter pink color and milder flavour than their wild Pacific cousins that include – Chinook, Coho, Sockeye, Chum and Pink. The delicate flavor of salmon is best prepared with a simple marinade. My favorite is lemon juice with olive oil or first pressed Canola oil. A fillet will take half the time required to cook a bone-in salmon steak.
- 6, 5 oz (150 g) boneless centre cut salmon fillets
- Salt and freshly ground pepper 4 tbsp (60 ml) fresh lemon juice 4 tbsp (60 ml) olive oil or cold pressed canola oil Salt Olive oil for brushing
1. Preheat broiler or barbecue on medium high heat and oil the grid Brush both sides of the fish with lemon juice then with olive oil. Leave for 5 or 10 minutes. Sprinkle with salt and pepper just before cooking.
2. Place fish about 4-in (10 cm) from heat source. Cook about 3 to 4 minutes per side. The fish is cooked when you see the juices turn white and flesh flakes, but is just firm and tender when gently pressed with a finger. There is a tiny window between underdone and overdone fish do cook just until the desired degree of doneness is reached. Serve with cucumber dill or tarragon sauce.
Cucumber Yogurt Herb Sauce;
- ½ seedless cucumber, cut into chunks
- 3 – 4 tbsp Greek yogurt
- 2 – 3 tbsp (30 – 45 ml) chopped fresh dill or tarragon
- ½ tsp (2 ml) salt or to taste
In food processor or blender, process cucumber until minced. Remove cucumber to a bowl pressing out some of the juice. Stir in yogurt, herbs and salt to taste.