Wednesday, August 5, 2015

Ancho Grilled Salmon

New Recipe Wednesday

Wild caught salmon is only available certain times during the year. Typically June, July and August. May also be available in some areas in the winter also. It may cost a little more but it is soooo much better tasting and better for you than farm raised. Farm raised salmon will have antibiotics and PCB's (those are carcinogens, yikes!) We found wild caught salmon at our local grocery store and at Costco. These babies are big. When I bring mine home I cut them into serving sizes I prefer and place them into freezer baggies. This way you have just the right amount to feed your family. Whether it be 2, 4, 5 or more mouths to feed.

So, I have taken the month of August to give you my tastiest and easiest Salmon Recipes. Here is the first of four.

Ancho Grilled Salmon

2 med sweet potatoes
1 tbsp sugar
1 tsp salt
1 tsp ground cumin
1 tsp ground ancho chili pepper or chili powder
Olive oil cooking spray
4 -5 to 6 oz skinless wild caught salmon fillets (cut the salmon into the serving size of your choice)

Preheat broiler or grill. Scrub potatoes. Halve lengthwise; cut in 1/4" slices. Place on greased rack of unheated broiler pan Or on foil if grilling. In bowl combine sugar, salt, cumin and chili pepper. Coat potatoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4" from heat or on grill for 10 minutes or until tender, turn once.

Rinse Salmon, pat dry. Lay on large piece of foil. Sprinkle with remaining spice. Seal salmon inside the foil. Bake on grill or in oven for 10 minutes or until flaky. Don't overcook. This salmon is to yummy to eat it dry.



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