Friday, July 17, 2009

Monday - Coho Salmon Fillets - 7/20

Monday night's Coho Salmon Fillets recipe is courtesy of Alton Brown and found on

Ingredients (double this for a family of 4):
2 (6-ounce) Coho salmon fillets, 1 1/8 to 1 1/4 inches thick, pin bones removed
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Set a 10-inch nonstick sauté pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. (you could allow your kids to help with the sprinkling. Mine would be more likely to eat it if they were allowed to help). Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

Serve this with a bag of Birds Eye Vegetable Steamers found in the frozen food isle of the grocery store and Wal-Mart that you just pop in the microwave for 4 and ½ minutes.

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