Friday, July 6, 2012

Citrus Herb Copper River King Salmon with Potatoes

As a member of the Fresh Catch Crew, I get to taste the salmon varieties of Copper River Salmon - the wild caught, high demand, top-of-the-market salmon.

I know, I'm one lucky gal, huh?

I posted a few weeks ago about Sockeye salmon. And now I am talking about King salmon. So, how is King salmon different? What makes it unique?

For starters, King salmon - as you might imagine - is the largest type of salmon. It's also known as Chinook salmon. King salmon is best known for its high content of omega 3 fatty acids making it a heart healthy choice - and an especially smart dinner choice given my current preggo state. Beyond the health benefits, King salmon is deliciously succulent in taste and texture.

It is HOT here in Denver. It's been hot for weeks! Foodie result - lighter summer meals on the menu.

Seafood is always my pick for this time of year. Here we enjoyed a citrus herb salmon with roasted potatoes, eaten in summertime style - on the patio with an ice-cold beverage!

Citrus Herb Roasted Salmon with Potatoes

*Recipe adapted from Country Living

Ingredients: *Serves 6
1 lb. russet potatoes
S&P to taste
3 tbs. extra virgin olive oil, divided
1 lb. king salmon fillet, skin removed
1 lemon
1 & 1/2 tbs. capers, drained
1 tbs. orange juice
Juice from 1 lemon
1 & 1/2 tsp. fresh thyme leaves, divided

1. Preheat oven to 425 degrees. Cut potatoes into 1/4 inch slices. Using a mandolin for this step will assist in getting evenly cut slices.
2. Layer potato slices in 8 1/2 x 11 inch casserole dish. Sprinkle with half 1/2 tsp. thyme. Drizzle with 1 tbs. olive oil. Salt and pepper as desired. Roast for 5 minutes.
3. Season salmon generously with S & P. Remove casserole dish from oven. Place salmon atop potatoes in center of dish. Return to oven and roast for 15 minutes.
4. Cut 1 lemon into 1/4 inch slices. Remove dish from oven and transfer salmon to plate. Reduce oven heat to 250 degrees.
5. Layer half of lemon slices on top of potatoes. Return salmon to dish, atop lemon slices. Layer remainder of lemon slices atop salmon. Disperse capers evenly over dish. Roast 40 minutes or until potatoes and salmon are cooked through.
6. In a small bowl, whisk together 2 tbs. olive oil, lemon juice, orange juice and thyme leaves.
7. Remove salmon from oven and drizzle with citrus mixture. Serve hot and enjoy!

Disclaimer: I received CRS as part of the 2012 Fresh Catch Crew. The opinions shared are my own.
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  1. This looks sooo great I love salmon! Just found your blog on Eat Yourself skinny love it! Hey just wanted to personally invite you to today's blog hop happening on my page today lets help each other get more followers! Check it out

  2. Yummmm.... This looks incredible! Theres something about capers and salmon that go so good together every time! Thanks for stopping by my blog =) Excited to be new bloggie buds!

    1. Thanks for stopping by Lauren! Glad to have you!

  3. Thank you sooo much for joining our link up blog hop today cute stuff!!

  4. You have a great blog. Stopping by from the blog hop and following

  5. Wow, this recipe looks amazing! I love salmon and potatoes and veggies, just the perfect combo. :) I found your blog through the Blog Hop and I hope to read more in the future. Have a great weekend. -Mia, The Chronicles of Chaos,

    1. Thanks you very much! So glad you found me. Off to check our your blog as well.