Wild-caught salmon a la Portugese

Fresh fish is a staple in Portugal, and a healthy staple it surely is. Fresh caught wild Atlantic salmon does not need a fancy preparation. A touch of citrus, a little olive oil some sea salt and freshly ground pepper are more than enough. Some brown rice and fresh chopped spinach tossed with lemon zest and a touch of lemon juice are the perfect finishing touches.  Portugal is on the Atlantic, not the Mediterranean, but the cuisine of Portugal is rich with the flavors of olives, garlic, onions, lemon and herbs.  Try a little Smoked Paprika on baked codfish, or some of their wonderful Portugese sausage fried up with some eggs, potatoes and onions.  Amazingly good!

Ingredients:

4 salmon fillets, about 6 ounces each, skin on

3 tablespoons honey

4 tablespoons fresh lime juice

4 tablespoons lemon juice

zest of one lemon

1 medium sweet onion very thinly sliced

Sea salt and freshly ground black pepper

Instructions:

Combine the lime juice, lemon juice and thinly sliced onions in a dish. Place the salmon skin-side up on the juice and onions and marinate for 30 minutes. When the salmon has marinated for the allotted time, take the filets out and place them skin-side down in a baking pan lined with non-stick aluminum foil. Sprinkle the fillets with salt and pepper then spoon the honey and juice mixture over the fillets. Arrange the onions over the top of the fish. Sprinkle with the lemon zest and drizzle with some good Extra Virgin Olive Oil. Bake for 20 minutes in a pre-heated 425° oven until fish flakes easily with a fork.

Serves 4.