Cut salmon filet into 6 ounce portions, skin on is optional.
Mix olive oil with Moosetard and gently rub it over top of filets. Let marinate for 15 minutes. Preheat oven to 400F. Lightly coat roasting pan with olive oil, set filets in with a small space between them. Cook for 10 to 15 minutes or until salmon is firm.
Smoked Asparagus 2 pounds fresh asparagus
1 large red pepper, sliced
1/2 large sweet onion, sliced
1 tsp olive oil
1/4 tsp Denali Sp’ice Alder Smoked Sea Salt
Wash and cut lower ends off asparagus spears. Clean and slice red pepper length wise. Slice up half of a sweet onion then cut slices in half to create strips. Place in bowl and gently toss with olive oil. Spread vegetables evenly in roasting pan then crack smoked sea salt over them. Cook at 400°F for 10 to 15 minutes until stalks are tender.
The salmon and vegetables can be cooked together in a large roasting pan.
Presentation Place salmon on plate with roasted vegetables and serve with a wild or herbed rice.
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products in your area.
Salmon Ingredients
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