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They lend a wonderful tang and fresh, irreplaceable flavor notes to fish. Lemon can overpower the flavor of fine fish when it is squeezed over like ketchup on a burger. But it has its welcome place as part of the cooking process, which mellows and melds it into the overall effect.
And many prefer lime or orange, with which you can also make this easy recipe.
Citrus-Accented Wild Alaska Salmon with Haricot Vertes
4 (6 oz each) wild Alaska salmon fillets
Organic extra virgin olive or macadamia nut oil
2 organic lemons (or 3 organic limes or 1 organic orange)
25 oz small new potatoes, scrubbed
12 oz haricot vertes (thin, French-style green beans)
Sea salt and organic black pepper
Chopped fresh parsley, to garnish
- Put the salmon fillets onto a baking sheet, brushed lightly with oil. Finely grate the rind from 1 lemon (or 1 1/2 limes or 1/2 orange) and squeeze the juice. Pour the juice over the salmon and scatter the rind on top. Finely slice half the remaining lemon (or limes or orange) and arrange the slices over the fish. Slice the rest of the lemon (or limes or orange) into wedges to serve with the fish.
- Put the potatoes on to cook in lightly salted boiling water. When they have been cooking for 10 minutes, preheat the grill.
- Grill the salmon for 6‒8 minutes, or until the flesh is opaque and flakes easily when tested with a fork. At the same time, cook the fine beans in lightly salted water for 4‒5 minutes.
- Serve the salmon fillets with the lemon wedges, potatoes and fine green beans