I grew up hardly eating fish. Maybe the occasional fish stick or beer-battered cod, but never a fresh caught wood-planked salmon. And mind you, I was the kid that ate everything. Green things, leafy things, scary looking slimy things. I’d try it all.
That’s why when I was in college, I was surprised and a little dismayed to realize that I had never really tried fish. It was at a graduation dinner for my husband that I actually tried lobster. And salmon. And it wasn’t until a trip out to the in-laws (before wedded bliss) that Josh and I dominated an entire tray of shrimp cocktail (yep. that happened).
Now I may not be as bold as my husband, who recently dined on Mako shark, but I can safely say that I’ve conquered enough fish to know that I love it.
Enter: Salmon. My favorite fish of them all. Why salmon? It’s a meaty fish, and perhaps that’s what I need with my nubile fish frenzy. It’s also easy to prepare, and crazy healthy. There’s not much that even I can do to screw it up. Anyway, on with the recipe!
Chipotle Lime Salmon
- 2 salmon filets
- 5-10tbsp of chipotle rub/seasoning
- 1 lime (sliced and halved)
- 4 slices yellow bell pepper
- 1/4 white onion, chopped into small pieces
- garlic seasoning
- lemon seasoning
- parsley leaves (flaked)
- 2tbsp butter (to coat bottom of dish)
4. Coat baking dish with butter and add a layer of the yellow peppers, onions and a few of the limes. Sprinkle lemon and garlic seasonings over the top of the vegetables. Add salmon and place a few limes on the top of the filets. Place in the oven to bake for 20 minutes.
Delicious, healthy and colorful! Perfect for a hot June night. Fish, where have you been all my life??