Super easy weeknight supper. This all came together in less than 15 minutes! Now that’s what I’m talking about!
Sometimes I pinch myself as I find that really cool unexpected things happen to me in my life. This salmon is one of those really nice surprises! My good friend Ned recently took his son Scott to Sitka, Alaska for a Dad, son fishing adventure. They caught something like sixteen King Salmon, thirty or so of Sea Bass and a few other fish friends. They cleaned and prepared them all and hauled them back to Chicagoland. His wife Sam was so nice and packed up this incredible care package of beautiful fish from straight from Alaska! So now my freezer is well stocked and ready for some tasty dishes. The only caveat is that I post recipes using the fish that they sent! So here it goes, Ginger and Lime Crusted Salmon. I needed to take a break from the grill but this recipe could easily be grilled as well. Just finish browning the top of the fish in the broiler. The bread crumb topping would be delicious on just about any fish, stuffed in oysters or clams and baked. I love crunchy topped anything. Give it a try, it’s delicious and super easy to prepare!
So last weekend was the Denver Chili Fest! Thanks to all who came out to support me and the really nice event! It ended up being super fun but nothing like what I was told would happen in terms of my cooking demonstrations. The logistics were so off in planning that it made it impossible to teach anyone anything! My motto is though when you are handed a pile of lemons, make a Lemon Drop martini (lemonade was too tame considering how frustrated that I was). I had all this food that I had spent hours preparing, chopping and organizing etc., I decided to “just” cook and they will come! Well, they did. I met some really great people who were interested in what I was doing, met a few great contacts, fed a ton of people and got a bunch of new subscribers to my blog. So as frustrating as it began, it ended up being so fun that I really have no complaints. Time to move on and remember the good stuff, right? See below for some pictures that I took at the event. I was a perfect late summer day in Colorado!
- 1 pound salmon fillets
- 1 cup Panko bread crumbs
- 2 tbs fresh parsley, minced
- 1 tbs garlic, minced
- 1 tbs grated fresh ginger
- Zest of one lime
- 1/2 lime juiced
- 1 tsp salt
- 1/2 tsp pepper
- 6 tbs butter, melted
- olive oil
- In a medium sized bowl add the Panko, parsley, garlic, ginger, lime zest and juice, salt, pepper and butter. Combine well.
- Place salmon on parchment line baking sheet (to prevent from sticking). Brush tops of fillets with olive oil. Top each fillet with bread crumb topping. Pressing down gently so that it adheres to the fish.
- Bake fish in a 400 degree preheated oven for 10 minutes. If the topping is not browned completely, finish off in the broiler until evenly browned.
Hanging out in my little corner of the event!
Perfect appetizer for the crowd. We couldn’t make these fast enough!
OMG! Green chile and bacon wrapped shrimp with Green Chile BBQ sauce! Oh geez, I don’t need to say anymore!
Lookey me! I got to cook on a Big Green Egg! I was a virgin. Not anymore! Big Green Egg people are going to be training me on these for future demonstrations!
This yummy BBQ sauce was used on both the shrimp and the ribs. Doubly good stuff!
Doing their ‘thang on the “T”. There was six racks that we smoked!
Hot off the grill after five hours on the Traeger! Ready to pass out to all my new best friends! LOL!
One of my favorite comfort foods of all time. Green Chile Risotto. It was a BIG hit at the event!