I hope everyone had a fabulous holiday season. We celebrate Christmas and had family in town. Now we are trying to justify our food choices and figure out a plan of action. This dish is on the menu for the week.
If you know a thing or two about Oregon then you know that Oregonians love their salmon. Our home sits on a bay. When the weather is good you will find many fishermen up early trying to land a popular Chinook Salmon.
Driving around you will see these said fishermen piled into flat boats all fishing in the same place. Seriously, you will see 8-10 boats all together with their lines out. Sometimes you mights see 30 or 40 fishing boats in one spot. It's a sight to see and during PEAK season--good luck finding parking to even get your boat in the water.
Personally I don't have that kind of desire to hunt fish with a community effort. If we go, I prefer sitting by a quiet creek with little to no foot traffic or boats by the dozen.
Citrus Baked Salmon with Pomegranate
1 large filet of salmon, this piece measured about 15 inches long
2 oranges (1 for juice and 1 slices to bake with fish)
1 lemon, sliced
1/2 pomegranate, seeds only
2 whole anise
1 cinnamon stick
1 can of full fat coconut milk
2 teaspoons curry powder
salt, pepper to taste
fresh thyme, minced
1. Preheat oven to 350. Oil a baking dish. Lay filet in the bottom of baking dish.
2. Add all of the ingredients (except the pomegranate seeds). The fat from the coconut milk I scooped on top (see picture above) and poured the liquid in the bottom of the dish. I seasoned the fish by sprinkling said spices across the top. I don't have a heavy hand and never measure this method. I use it for all of my fish dishes. It works for us.
3. Lay the slices of lemon and orange across the salmon. I added the juice from one orange to the coconut milk--notice the orange color when baked--to add flavor and to extend the broth.
4. Bake fish until flaky. Salmon cooks fairly fast. I usually check it after 15 minutes. Each oven is different so keep that in mind.
5. We serve the salmon in steaks over rice and sprinkle the pomegranate seeds for color and flavor.