Copperpots

A Brit, a Yank and a Kitchen

Wednesday, July 18

Poached Sockeye Salmon & Summer Vegetables


A dinner I whipped up the other night. The market had some beautiful sockeye salmon, and I just could resist getting some... its a rare treat.

I placed the salmon into a baking dish, rubbing all sides with olive oil. Covered about half-way with white wine, sprinkled with Tarragon, and one bayleaf on each fillet. Popped it in the oven at 375 for about 30 mins, or until it was done.

While it was baking, I chopped up some zucchini, red bell pepper, and onion. Sauteed the lot with some minced garlic. Seasoned with salt and pepper, and a sprig of fresh thyme.

Super yum and super easy. =) And... isnt it purty?

3 Comments:

Blogger ros said...

What's the difference between sockeye salmon and regular salmon?

Over here I only see your average farmed salmon and the wild atlantic sort (which costs £100 per kilo in some fishmongers!!!)

9:07 AM  
Blogger Lea said...

Sockeye is wild salmon... BRIGHT red flesh. Very flavorful... lovely fish.

http://en.wikipedia.org/wiki/Sockeye_salmon

I believe I paid about $12/lb for it. They dont have it often, but when they do, it goes fast!

9:14 AM  
Anonymous Jeremy said...

I just realized how lucky we are here. It's about $12-20 lb Canadian here, wild no less. Farmed is much cheaper. I guess it's a West Coast perk (Vancouver).

11:00 PM  

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