This is one of our favorite times of the year: The Indian Summer days of Autumn. The unseasonably warm weather is great because the leaves are already changing into beautiful shades of red, orange, and yellow, but the grass is still green AND you can comfortably take off your jacket. It offers nice little breaks between all of the cold spells and allows you to slowly get used to that impending REALLY frosty weather that will be upon us (too) soon.
I thought this summery salmon recipe would be a fitting nod to these relieving, semi-sunny temps. As much as I LOVE fall recipes…if you’re also feeling like you could use just one short break from them, this might give you a brief relief from all that pumpkin spice and apple flavor we’ve been bombarded with recently. It’s fresh and relatively healthy too – which is very helpful when your body’s vitality is tested by all these changes in the weather.
In spirit of the variety of temperatures we’ve been experiencing and will continue to have through November (and maybe even December), I chose a playlist that features a medley of genres. Each song was selected based on the ingredients due to it’s album, artist, content, and/or track name.
While this is very subjective, I think the playlist below includes a decent amount of summer-esque tracks, as well as those with more of a fall feel. For whatever reason, early fall seems like one of the best times to enjoy some ‘grass and the mellow Coconut Records and Bright Eyes songs also fit very well with the Autumn months in my opinion. On the other hand, bands like Phish and DMB remind me of summer – probably because of their large tours during that time of year. Upbeat jams and beats from musicians like Big G pair well with warmer weather too.
I tried my best to incorporate a wide range of genres, but honestly struggled with the ones I’m not as familiar with. However, it still turned out to be pretty diversified so I hope you find at least a couple that you enjoy for your meal prep and/or dining experience.
The garlic, jalapeño, and cilantro added the perfect amount texture to the filet and the flavor comes just about full circle with lime, salt, and pepper in the mix. It could easily be served as is, as a sandwich, or as tacos. However, I wanted to make more of a traditional dinner and keep it on the healthier side, so I chose to serve it with steamed rice. The sauce just added some additional flavor and texture to the dish.
Now, this sauce was a bit of an experiment for me which was fun and a good learning experience too. At first, I was just going to use coconut milk with lime, but quickly realized it didn’t have quite enough flavor. I wanted it to remain relatively subtle and avoid adding something spicy because I didn’t want to take away from the taste of the salmon and Jalapeño-Garlic topping, so I decided saffron was the best way to go. The nice shade of yellow it gave the sauce offered a great color contrast to the overall plate as well. Also, I used light coconut milk because it was what I had in the pantry at the time, but I would highly recommend using the regular kind to make the sauce a little thicker.
- 1 large salmon filet (about 6- 8 oz.)
- 2 tbs. chopped jalapeños
- 1 tbs. minced garlic
- 1 bunch/handful of cilantro
- 1-2 limes
- 1 cup coconut milk
- 1 pinch saffron
- salt and pepper
- 1 cup steamed white rice (optional)
- Lightly oil glass baking dish and preheat oven to 375°.
- Salt and Pepper filet and place in oiled baking dish.
- Cut lime into thirds. Cut 1/3 into slices, use 1/3 to squeeze on filet, and set aside last third for sauce.
- Cover filet with minced garlic, chopped jalapeños, and lime slices.
- Place in oven and bake for 18-25 minutes -depending on size of filet
- While salmon is baking, place coconut milk and saffron in small sauce pan. Bring to a boil and then turn down to simmer on low. Squeeze and stir in last 1/3 of lime before serving.
- Once salmon filet is cooked through, plate with steam white rice, pour sauce over fish and rice, and garnish with fresh cilantro.