Oven Baked Salmon with Jalapeño Garlic and Lime

I came across this recipe on Pinterest (originally by a spicy perspective) and had to try it - so simple! It didn't have any "heat" at all to it. It all depends on your jalapeno. Grate it and smell it to see if its super hot or not, so you add more or less. Garlic and lime - yummy. 

2 pounds wild caught salmon filet
2 Tablespoons olive oil
1 lime zest and juice
2 garlic cloves, minced
1 jalapeño, grated
kosher salt and freshly cracked black pepper


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay the salmon on it and pat the salmon dry with a paper towel.

Mix remaining ingredients in a small bowl. (save the lime juice to squeeze over the top after cooked)  Pour over salmon and spread around liberally. Bake 10-14 minutes , just until cooked through. Squeeze lime juice over top - serve warm.

Curried Salmon Chowder

I found this recipe on Instagram of all places - recipe by Jennifer Smith - no relation. It's a keeper! ...Make sure you have some fresh french bread to help sop up the chowder. Quick and easy.  If you don't like salmon make it sans the salmon and have curried potato soup! I know it's silly to think I "lightened" the recipe by using evaporated milk instead of the heavy cream, and using only half the butter called for in the recipe when you think of the can of coconut milk it uses..hey anything helps right!? right?!

1 large onion, peeled and roughly chopped
4 Tbl butter, ( I only used 2 Tbl)
2 Tbl mild Thai curry paste ( she used 1 Tbl green, and 1 Tbl red, so I did too)
2/3 cup white wine
13 oz can coconut milk (or 13.66 oz as the can comes)
2 cups vegetable broth
1 cup heavy cream ( I used low fat evaporated milk)
2 potatoes, peeled and large diced
2  -8 oz atlantic salmon filets, skinned and cubed
sea salt, freshly cracked pepper
fresh Italian flat leaf parsley

 In a large dutch oven melt butter, add onion, sauté until just beginning to soften. Add the curry paste, sauté another minute then add the white wine, coconut milk, vegetable broth and heavy cream, bring to a boil then turn down to a simmer, add potatoes, simmer for about 15 minutes. Add salmon, cook an additional 2-3 minutes. Add sea salt & pepper to taste and fresh parsley.
* makes 4 good sized bowls