I LOVE springtime. It means skirts and light jackets and a lot more bike riding in my life. However, springtime in the kitchen is also a major highlight. Pea shoots, rhubarb, and asparagus are all things that I look forward to. And while salmon isn’t necessarily something that screams spring, it’s pink and tasty and goes so well with a bounty of spring veg. I love salmon almost as much as I love spring.
This salmon is perfect for spring weekend dinner. It’s simple to prepare and it cooks in no time at all. In about 20 minutes you’ll have dinner on the table leaving you with plenty of time for other springtime activities like biking to the farmer’s market or being lazy with a good book. It will even free up your kitchen time so that you can find time to make up some Easter treats like these hot cross buns. Or venture over to Poppytalk and whip up a batch of butterscotch & chocolate blondies.
So enjoy this weekend and make friends with springtime in your kitchen. If you are lucky like most of us Canadians, you’ll be enjoying this long weekend to the fullest. For me, there’s plans for some bike riding, pizza & beers with good friends and even a quick road-trip get-away to Seattle. I’m excited. Springtime: it’s ripe with possibilities.
pan-roasted chipotle salmon
1 large fillet of salmon, rinsed & patted dry
2 green onions, sliced
2 chipotle peppers in adobo, minced + 1 t of sauce
2 cloves garlic, minced
juice & zest of 1 lime + optional wedges for serving
Preheat oven to 400F and place a cast iron skillet in the oven. With a fork, mash together the chipotle, garlic and lime zest/juice and spread the chipotle mixture around the entire fillet. With oven mitts on, remove skillet and add in the salmon fillet. Sprinkle with green onions and bake for about 10-12 minutes or until done. Serve with a squeeze of lime if you like.