• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Coho Salmon and Raita

October 20, 2008 | Condiments, Fish & Seafood, Side Dishes

Maybe it was the rush to buy Colorado produce at the Tamarac Farmers’ Market (today’s the last day for the year) or the fact that the coho salmon was both in season and fresh at Whole Foods – after weeks of traveling and eating out, something is pushing me to cook again.
I picked up some of the coho salmon and laid it on a piece of parchment paper, then sprinkled it with chopped fresh dill from the farmers’ market, laid a few lemon slices on top, sprinkled on some sea salt and freshly cracked pepper, then drizzled it with some high quality extra virgin olive oil I purchased in Italy.
Next I neatly folded the edges of the parchment paper, pressing securely with each fold and twisting the end a bit to hold it all together. I’ll bake this at 350 degrees F for about 15-20 minutes, or until the fish reaches the desired level of doneness. Baking en papillote like this is a great technique for retaining moisture in drier varieties of fish.
I’m going to serve the salmon with my version of a simple raita type of dish. I peeled, seeded and shredded one large cucumber, let some of the water drain out on paper towels, then mixed it with nonfat plain yogurt, lemon juice, minced dill, salt and pepper. For traditional Indian raitas use mint or cilantro, and often are seasoned with spices like coriander, cumin, chili powder, or mustard seed. Throw in what you like, and just use similar seasonings on the salmon, and you have a healthy, easy weeknight dinner!

Leave a Reply



Restaurant Reviews

  • perbacco-san-francisco
  • black pearl denver shrimp tacos
  • place at the table
  • silver oak cork
  • sushi den sashimi lunch
  • acorn denver restaurant duck confit tom yum noodle bowl
  • restaurant roundup

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peach peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele


Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives