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This colorful creation blends sunny equatorial and Mediterranean accents, and because it's a roasting recipe, it will help keep your home warm as well!
You'll end up with a delicious repast abundant in flavorful, healthful vegetables, herbs, and spices.
The cheese melted on top adds a wonderful depth and richness that really brings everything together.
Subtropical Roasted Salmon
4 (6 oz each) wild Alaskan salmon fillet portions
3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
2 tablespoons organic extra virgin olive oil
1 15 oz can diced tomatoes, undrained
1 tablespoon organic balsamic vinegar
1/2 teaspoon organic dried basil
1 teaspoon organic ground cumin
1/4 teaspoon ground nutmeg
4 slices Boursin or goat cheese
- Place a large skillet over medium-high heat. Add a bit of olive oil and then add the onions, garlic, red bell pepper, and celery. Sauté until the veggies are tender. Add the tomatoes.
- Take the pan off the heat briefly to stir in the balsamic vinegar, basil, cumin and nutmeg. Return the pan to the heat, reduce to medium-low, and simmer sauce mixture gently for 10 minutes.
- Place sauce mixture into blender and puree. Pour half of the sauce on the bottom of a casserole dish. Top with the fish. Sprinkle fish with salt, pepper and dribble with lime juice. Cover well with foil, using toothpicks inserted in the fish to keep the metal off the food.
- Bake for 15 minutes, uncover, put cheese on top of each fillet and then cover again. Cook for another 5 minutes to melt cheese. Check salmon for doneness and remove if it is nearly done in the center. (The fish will continue to self-cook after being removed from the oven… let it sit for another 3 minutes, covered, and check again. Return to oven for 2‒3 minutes if necessary.)
- Serve with Israeli couscous and a green vegetable.