2 pounds salmon (do not divide)
Extra virgin olive oil
Adams reserve citrus seafood rub
Preheat oven to 450 degrees. Drizzle oil all over salmon. Generously massage citrus seafood rub on salmon. Bake in oven skin side down for 10 minutes per 1/2 inch thickest part of fish (Gina’s took 20 minutes).
Last night I made the Poached Salmon with Avocado Sauce recipe from the June 2012 issue of Bon Appetit for my CRS and it was delightful (the recipe is originally from Chef Eric Milley of Jeffery’s Grocery in New York City). You can serve it chilled which is perfect for this time of year. Important tips for this recipe: ask your fishmonger to remove the skin for you unless you want to test your knife skills. Also, my family and I agreed that the amount of avocado sauce per serving should be reduced to 1/8 or 1/4 of a cup. (Cathy)