A pescatarian take on the classic Chicken Vesuvio, this recipe is zesty, bold and gluten-free. You can make this dish with sockeye or keta salmon in addition to coho, but avoid using king, as the flavors are too strong. Pair the salmon with local, seasonal veggies - it goes well with anything!
1¼ pounds coho fillet Available in Our Seafood Subscription Box
6 cloves garlic
2 teaspoons salt
2 teaspoons dry thyme, (or 1½ teaspoons fresh)
2 teaspoons dry oregano (or 1½ teaspoons fresh)
1 tablespoon lemon pepper
¼ cup chicken stock
¼ cup lemon juice
1 tablespoon olive oil
2 tablespoons butter
Mix together salt, thyme, oregano, and lemon pepper. Cover fillet in the spice mixture (the entire spice mixture may not be needed).
In a cast-iron skillet, heat olive oil. Meanwhile, set oven to 325°. When the oil is hot, place fillet flesh-side down and cook for 2 minutes.
Flip salmon skin side down and add stock, lemon juice, and garlic. Spoon the sauce and garlic over the salmon and place in oven for 10-12 minutes.
Remove from oven and place on stovetop over low heat. Add butter and spoon over salmon for a minute or two.
Garnish with fresh oregano and thyme and serve warm.