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Lemon-Thyme Alaska Keta Salmon with Artichoke-Tomato Salad

Lemon-Thyme Alaska Keta Salmon with Artichoke-Tomato Salad
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Servings
6
Cook Time
35 min
Servings
6
Cook Time
35 min
Lemon-Thyme Alaska Keta Salmon with Artichoke-Tomato Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
35 min
Servings
6
Cook Time
35 min
Instructions
  1. Remove Alaska Keta Salmon from refrigerator 15 minutes before cooking. Heat grill to medium-high heat (400F).
  2. Make marinade: Place oil and garlic in the bowl of a small food processor or blender; pulse until garlic is minced. Add zest, lemon juice,
  3. thyme leaves and salt and pepper. Pulse 1 to 2 times to blend.
  4. Make a foil pan by cutting 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon. Stack the foil pieces (shiny
  5. side down) on a baking sheet; spray generously with cooking spray. Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry
  6. with paper towel. On both sides of the salmon, cut 3 to 4 slits, crosswise, into the skin of salmon, deep enough to almost reach the bone.
  7. Brush marinade on one side of salmon. Place fish, marinated side down, onto the center of foil. Brush top side with marinade. Fold the foil
  8. sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving a 2-inch margin around the fish.
  9. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.
  10. Close grill cover and cook for 25 to 35 minutes, cooking just until salmon is opaque throughout. Remove from the grill and let rest a few
  11. minutes before serving.
  12. While fish is cooking, cut artichoke hearts in half to make bite-sized pieces and place in a medium bowl. Add tomatoes, olives, avocado,
  13. chives and feta. Pour reserved artichoke juice over vegetables; stir gently to blend. Serve salad with salmon.
  14. Variation: Roast in an oven preheated to 400F for 25 to 35 minutes, cooking just until fish is opaque throughout. Be sure to let the salmon
  15. rest a few minutes before serving.
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