INGREDIENTS
Wild Alaska salmon
The measurements for each of the items below vary depending on the size of the fillet. You’ll need enough to cover the fillet.
PREPARATION
Preheat oven to 400°
Slather the fillet with pesto. Be generous. I use about a ¼ cup of pesto per pound of fish.
Top with Kalamata olives, red onions, artichoke hearts, capers, and sundried tomatoes. Arrange so that the whole fillet is covered, but don’t make it too thick.
Bake on 400 for 16-20 minutes. Baking time depends on the thickness of the fish.
Dress Romaine lettuce with your favorite vinaigrette (I used one with a little Dijon mustard), and add the salmon on top. Sprinkle with feta cheese.
Note: The salmon would also be great served on top of couscous.
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Owen joins Mike in Bristol Bay to finish out the season
The time has come when sleep comes in two hour chunks and the deck of the Courageous is filled with fish. The crew is working around the clock, harvesting the world's best wild Alaska sockeye salmon to fill your freezers.
The F/V Courageous is currently in the Nushagak fishing district with about 650 other boats, waiting for the sockeye salmon to strike.