We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.
- Servings: 6
Source: Martha Stewart Living, April 2009
- 1 plum tomato, finely chopped
- 1/2 seedless orange, with rind, finely chopped
- 1 tablespoon Sambal Oelek chile paste
- 6 (6-ounce) wild salmon fillets
- Coarse salt
Preheat oven to 250 degrees.
Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.