Sunday, February 24, 2013

Roasted Red Pepper and Garlic Salmon

During Lent my Dad and the Men's Club at church do a Fish Fry on Fridays. When my sister has Friday evenings off just the girls get together for a "Girl's Night". That usually involves wine, cheese, crackers and/or salmon. This Friday it was Roasted Salmon and Grape Pizza. This recipe is adapted from Donald Link's cookbook Real Cajun. His recipe was for Redfish. The actually recipe is called Grilled Redfish "On the Half-Shell". He prepares it on the grill but says it can be prepared in the oven and using other fish. I choose to use salmon and my oven. It is so delicious! It sounds like way too much red pepper but it is not. It is perfect. I can't wait to try it on the grill some day. We served it with crackers, cream cheese, minced shallots and capers. We did not eat even a third of it. So look for what I plan for the leftovers, a Salmon Macaroni Salad with Cucumbers recipe.

Roasted Red Pepper and Garlic Salmon
Adapted from: Real Cajun, Donald Link
Serves: 8


1 side of salmon (approx. 2-1/2 to 3 lbs.)
1-1/2 tsp kosher salt
1-1/2 tsp black pepper
1-1/2 tsp red pepper flakes
2 tsp minced garlic
Extra- virgin olive oil
1/2 cup parsley, chopped
1 lemon, halved


Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil.

Place the side of salmon on the baking sheet, season with the salt, pepper and red pepper flakes. Top the salmon with the garlic and a drizzle of olive oil. Make sure the seasonings are evenly distributed over the salmon. Bake for 6 to 8 minutes. Remove from oven, top with parsley and juice from lemon. Serve.

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