Seasoned Crusted Salmon Rub
Contributed by: News Canada
Quick Tips: Buying And Storing Fresh Atlantic Salmon
(NC) - Fresh Atlantic salmon from Canada's east coast is available year-round, and an affordable way to include more heart healthy foods on your weekly menu.
Quality Atlantic salmon is easy to recognize:
- Smells fresh, never fishy
- For a whole fish, eyes appear bright and clear, almost alive, gills are reddish, skin moist and with tightly adhering, shiny scales
- Fresh salmon flesh gives slightly and springs back when pressed with a finger
- For steaks or fillets, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh
When bringing Atlantic salmon home:
- Keep cool, never leave unrefrigerated for long
- For best storage, remove from packaging, rinse under cold water, pat dry and place on a cake rack in a shallow pan over crushed ice, cover with cling wrap or foil
- Cook fresh salmon within two or three days
- If it can't be used right away, wrap fresh salmon well and freeze for up to three months
An easy and elegant weekday meal:
- 4 5-6 oz (150-180 g) salmon portions or 1 whole fish
- 3 tbsp (45 ml) dried rosemary, minced
- 3 tbsp (45 ml) dehydrated roasted garlic, minced 1 tbsp (15 ml) coarse ground black pepper
- 2 tsp (10 ml) coarse sea salt
- 2 tsp (10 ml) freeze-dried or dehydrated minced green onion or chives
Mix seasoning ingredients together and store in an airtight container until you're ready to use.
To prepare, generously top salmon with the seasoning mixture then bake in a 350°F oven for 6-10 minutes, per inch of thickness.
Recipe provided by Heritage Salmon
Serving Size: Makes 4 Servings