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Remember the tips for picking fish, if fresh, to know it’s still fresh and good:

Smell – Should smell like the sea, or fresh water. The fish should smell fresh. If it has a strong fish smell that is unappealing, the fish is bad.
Feel – Whether a fillet, steak, or whole fish, the flesh should be firm. If it’s mushy when you press it, it is bad.
Look – If it’s whole, the skin should shine, and if it still has eyes they should be clear. If it looks (or feels) slimy, that could be a red flag.

If you can talk to someone who’s selling you the fish, do so as he/she will be happy to tell you where it comes from, how to cook it, anything you want to know. And if they cannot help you, then buy the fish elsewhere as you won’t know if the fish is still good or not.

Mediterranean Salmon
Serves 4
Prep time 10 minutes
Cooking time – 25-35 minutes

Ingredients:
1 – 1 1/4 lbs Salmon fillet, whole (or pre-portioned if you desire)
1/2 cup feta cheese, crumbled
1/2 cup kalamata olives, rough chop
1 1/2 cup grape tomatoes (or any kind is fine), rough chop
1 cup yellow onions, thinly sliced
1/2 cup parsley, chopped
1 squeeze fresh lemon juice
2 tbsp olive oil

Directions:
Pre-heat oven to 350 degrees.
Mix feta cheese, olives, tomatoes, onions, parsley, lemon juice and olive oil together.
On a cookie sheet pan, lay salmon fillets on top of foil, large enough to wrap up salmon. If you need to cover the top of the salmon when wrapping it up with another piece of foil to completely enclose it, that is fine.
Cover salmon with mix, and then enclose salmon with foil, keep on sheet pan.
Bake in oven for 25-35 minutes until fish is firm and light pink.
Remove from oven, serve either as a whole presented on a platter or portion out as desired.
Serve and enjoy.

Other fish recipes:
https://chefmarshallobrien.com/stuffed-trout/ and the video showing how to make it https://chefmarshallobrien.com/video-stuffed-trout-2/

https://chefmarshallobrien.com/cumin-lime-salmon/