Coho Salmon Fillet with Fire Roasted Vegetables
Coho Salmon Fillet with Fire Roasted Vegetables
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Coho Salmon
- 2 slices Eggplant
- 2 slices Yellow and Green Squash
- 2 slices Red Onion
- 1 large tomato
- 8 cloves garlic
- 1/4 cup balsamic vinegar
- Splash of Oil
- 1 Tbsp Basil chopped
- Salt and Pepper
Instructions
- Make a marinade by combining oil, vinegar and seasonings.
- Brush onto the vegetables and salmon, chill for at least an hour.
- Cook over an open flame.
- Serve with a salad or grain.
Notes
Of course any vegetables can be used if you are not using your own garden veggies and are buying them anyway; asparagus is nice.
Mahi-Mahi with Roasted Pumpkin and Brown Butter
Mahi-Mahi with Roasted Pumpkin and Brown Butter
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
- 1 1/2 c Pumpkin seeded, cut into squares
- in water about 1/2tray
- 1/2 c salted butter
- 1/4 c Pumpkin seeds toasted
- Flour
- Salt and Pepper
- 1 Tbsp Butter
- Splash of Oil
- Parsley chopped
Instructions
- Roast the fresh pumpkin on a sheet pan flesh side down.
- Put water on the sheet pan and bake at 350°F until tender.
- Time varies by size of pumpkin. At least 40 minutes--it is good if it browns a bit.
- Remove the flesh from skin with a spoon, discard peel.
- Add salt and pepper and set aside.