Baked Fillet of Salmon with Lime & Coriander Butter

Saturday Night’s dinner was an adaptation of a recipe from my favorite new cookbook, My Wild Atlantic Kitchen, by Kerry Ireland chef Maura O’Connell Foley. This meal took about 10-15 minutes to prepare and full of flavor. I served it on top of my spiralized Zucchini.

The recipe is called Baked Fillet of Wild Salmon with Lime & Coriander Butter.

INGREDIENTS:

2 Salmon Fillets

3 oz of Kerrygold Irish Butter

Juice of 2 Limes

1 tablespoon Coriander Powder

Freshly Ground Black Pepper

Zucchini

1 Spiralized Zucchini

¼ cup chopped jarred roasted red bell pepper

½ chopped onion

1 tbsp Kerrygold butter

Roasted garlic

Crushed red pepper flakes

Freshly ground black pepper

DIRECTIONS:

Preheat your oven to 400°. Spray a glass baking dish with olive oil spray. Make a foil pack and put in the salmon and top with the butter and fresh ground pepper and place in the baking dish. Cook for 10 minutes.

Open the pack and drain the juices into a small saucepan. Put the salmon back into the oven, not in the pack, and broil to finish, about 2 minutes. You want a browned top, but a pink center. The foil pack earlier will keep it moist, but not too hot.

In the small saucepan with the salmon juices, add the lime juice, some butter and the coriander over a medium heat. Pour this over the salmon when serving.

Zucchini directions:

Spiralize the zucchini. In a skillet, melt some butter (or heat some olive oil), sweat the onions, add the roasted red bell pepper, add the garlic (about 2 cloves). I try to keep some roasted garlic around at all times but add some minced if you don’t have any. Cook for a minute and then add the zucchini. Fold in some black pepper and crushed red pepper to taste. This is a tasty addition to any meal where you might usually go for a pasta.

I did this part while the salmon was doing its initial foil steam.

Plate the zucchini, put the salmon on top, pour on your sauce.