It is that lovely time of year when Coho salmon is fresh-caught and available in the local market, along with fresh local greens. Refrigerated, but not frozen, the salmon bakes up in just twenty minutes for a medium rare salmon steak. This is my second week enjoying it with a light salad and smashed yellow potatoes. Seasonal and delicious, both wins.
Medium rare coho salmon over potatoes with green salad. Photo by Ria Loader
Ingredients
Salmon
Butter lettuce
Tiny tomatoes, halved
White baslamic infused with peaches and citrus
Yellow potatoes, steamed, mashed
Cooking
Oven at 350 degrees
Salmon steak with lemon zest, mango puree and pepper
Bake for 15-20 minutes
Rough slice butter lettuce
Slice tomatoes in half
Drizzle with white baslamic infused with peach / citrus
(white baslamic will do okay. Add some zest to taste)
I added a scone sliced in half as I had made those the previous day
Coho salmon, fresh scone and greens – Photo Ria Loader
Over the Salt 
October 16, 2014 at 1:41 pm
Reblogged this on The No Salt, No Fat, No Sugar Journal and commented:
I love salmon and have written about it several times on my blog. I’ll have to ad this recipe to my low-salt recipe page, thanks.