Terra Americana

This is a simple and fresh way to prepare salmon, our friend Joanna from Ireland evolved it and added her special spice "Dill Salt".  We used to always used this recipe for salmon with lemon.  One night I had an epiphany when wondering what to do with some barramundi.  No lemons in the house, but plenty of lime; nonetheless it was sublime on a hot and steamy summer night.

Sealing the fish in foil allows it to cook in it's own juices.  Don't limit your self to the oven with this, try it on the grill on a hot summer night.

• 1 1/2 lb fish fillet of your choice
• pepper to taste
• 3 tbsp Dill Salt 
• 1/3 cup mayonnaise or vegan aoli
• 5 citrus slices

Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray. Place  fillet on top of a piece of foil. Spread mayo over fish and sprinkle with Dill Salt. Arrange lemon slices on top of fillet. Sprinkle fillet with chopped green onions. Cover fish with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish. Bake for 20 to 25 minutes, or until fish flakes easily.  4 servings.

Another favorite way to enjoy this preparation is with Swai from Australis.

• Broiled barramundi with ruttabaga and turnip slaw

• A simple and relaxing dish for two, featuring the passion fish

• Baked white fish with a cranberry herb crust 

• Axler's Smoked Salmon Chowder With Roasted Garlic and Pesto

Photo Credit:  Julie T Cecchini