Going to cook a salmon? Before you check and try our frozen salmon recipe, you need to understand how to choose the right salmon. There are so many varieties of salmon including Coho salmon, sockeye salmon, chum salmon, Leftover Salmon, pink salmon, wild salmon, and Chinook salmon. If you’re going to serve a grilled salmon for summer barbecue party, there is nothing better than a wild salmon. Since it has lots of omega 3, serving grilled wild salmon to your guests is a brilliant idea not only to provide yummy dish but also healthy dish. But, which one is the best one?
When choosing salmon for the frozen salmon recipe, you do need to consider the salmon’s color but don’t focus on the more red salmon. Not all the red salmons are tastier and better than the paler salmon. For example, Coho salmon has paler flesh compared to Chinook salmon. But both Chinook and Coho have the delicious taste. Avoid salmon that the flesh shows the browning signs. Also, check the eyes and make sure they are clear. The flesh of healthy salmon has minimal firmness bruising. Press the flesh of salmon you want to buy; the flesh of healthy salmon will bounce back.
Do you know that the taste of salmon is influenced by the location where the salmon was caught also by the maturity level? Get fresh salmon that was handled individually. Troll caught salmon or salmon that drags fresh or artificial bait usually has better flesh. But sometimes, the other salmons are as just as good as those troll caught salmons.
- 4 x 5 ounces of salmon fillet
- 2 teaspoons and extra 2 tablespoons of olive oil
- Salt and fresh ground black pepper
- 3 tomatoes (chop them)
- 1 can of 14 ounces canned chopped tomatoes (drain them)
- 2 shallots (chop them)
- 2 tablespoons of lemon juice
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Set temperature of your oven to 400o Fahrenheit before you use the oven to bake.
- Sprinkle your salmon with pepper, salt, and 2 teaspoons of the olive oil.
- Get a medium sized bowl and use it to stir your tomatoes, the other two tablespoons of the olive oil, oregano, thyme, lemon juice, pepper, salt, and shallots. Blend them well.
- Prepare the foil and then place your salmon fillet on that foil with the oiled side facing the foil. Wrap the foil ends and form spiral shape.
- Now spoon your tomato mixture and then place it over your salmon fillet. Fold your foil over your salmon fish and the tomato mixture.
- Make sure you cover the salmon fillet and its tomato mixture completely then seal the foil.
- You can keep the foiled salmon and tomato mixture in the freezer then bake it when you need a dish for your dinner or supper.
- But if you’re going to eat it now, place your foiled salmon on heavy and big baking sheet.
- Bake the foiled salmon for twenty five min or until the salmon fillet is cooked through.
- Use big metal spatula to transfer your foiled salmon to the plates.
If you want exclusive dinner with the exclusive dish, consider trying our frozen salmon recipe with one of some pricey salmon like the Copper River Chinook salmon, Columbia River Spring Chinook salmon, and Yukon River Chinook salmon. But if this is your first time in cooking salmon, just get any salmon you desire, you don’t have to get the pricey one. Once you understand how to handle salmon meat, you can try cooking pricier salmon for the upcoming trial.