Roasted Pink Salmon
RECIPE: <br><br> Roasted pink salmon. <br><br> 1 whole wild pink salmon (fresh if possible)<br> 1 large sweet or white onion<br> 1 lime<br> 1/2 cup finely chopped fresh herbs (parsley tarragon and oregano here)<br> 4 cloves garlic finely chopped<br> 1 tsp #seasalt <br> 1/2 tsp fresh ground black pepper<br> 3 tbsp olive oil <br><br> Mix finely shopped herbs garlic salt pepper and olive oil in a bowl. Zest the lime and add the zest to the herb mix. Set aside. <br> Half and then slice the onion. Toss 3/4 of the onion with 1 tbsp of the herb mix and spread in the bottom of a pan (I like to use a cast iron pan). <br> Remove the fins, head, tail, and any remaining scales from the fish and rinse under cold water. Pat dry inside and out, cut into 2 pieces if you'd like, and then rub 1/2 of the remaining herb mix inside the salmon. <br> Slice the lime and stuff the salmon with the rest of the onion and sliced lime. Tie salmon closed with butcher's twine, rub both sides with the remaining herb mix and place over the onion. <br> Roast alone or with veggies (see previous post) at 425f for 10 minutes, turn oven down to 375f and roast another 15 to 20 minutes. Cook longer if you want a more well done fish.