Today in Texas, we’re anxiously awaiting a “cold” front that should plummet us down to 80 degrees for our highs this week. I’m wearing jeans and a long sleeve shirt to celebrate the coming of fall. Football, leaf piles, pumpkin harvests, sock monkey slippers, and that undeniable tinge in the air makes me deliriously happy. Although, with the prospect of autumn weather bringing autumn produce, I fear it’s now time to say goodbye to summer here.
This summer has been an amazing one full of incredible adventures and amazing opportunities. I’m certainly regretful that I didn’t spend much time here on ISMS. I look back at a ghastly lack of posts this summer and search for the balance between the busy season of my company and the blog. Is it ironic that the blog that gave me my business two years ago is neglected in the most fabulous produce and recipe time of the year? Sadly, yes but I realize with every new adventure comes growth and I’m hoping beyond hope to find the right balance between it all. It’ll happen. These sock monkey slippers aren’t going anywhere anytime soon.
Here’s my goodbye to summer. A nod to my experiences this summer and my somewhat successful garden this season (which is more than I can say for my gardening skills in the past). Tender roasted coho salmon blanketed with bright summer tomatoes, spicy spanish chorizo, and floral oregano is a simple meal with lots of flavor. Grab the last flavors of summer before we all move into our pumpkin obsessions!
Beer and Wine Pairings:
Beer: Farmhouse Ale/Siason
Wine: Riesling, Pinot Noir, Southern Rhone wines that are heavy with Grenache
My child absolute adores salmon and tomatoes so this was a hit. She did not find the chorizo spicy although some children might.
Grab the last flavors of summer! Tender roasted coho salmon blanketed with bright summer tomatoes, spicy spanish chorizo, and floral oregano is a simple meal with lots of flavor.
- 1 1/2 pound wild-caught salmon*
- 2 tablespoons extra virgin olive oil
- 1/3 pound dried spanish chorizo, sliced or diced
- 2 heirloom organic tomatoes, medium diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon lemon zest, grated
- Salt and pepper
- Fresh Mexican oregano flowers to garnish, optional
- Preheat oven to 425°F and prepare all ingredients as necesarry.
- Season salmon with salt and pepper and place on a parchment paper lined baking sheet. Roast in the oven for 12 minutes or until firm yet tender and flaky.
- While the salmon is roasting, heat oil over medium heat. Add chorizo and sauté for 5 minutes until the oil begins to turn red and is infused with the chorizo. Add tomatoes,lemon juice, oregano, lemon zest, and a pinch of salt and pepper; stir. Remove from heat.
- Plate salmon and pour sauteed tomatoes and oregano over. Garish with a few sprigs of fresh oregano or Mexican oregano flowers and a pinch of flaked sea salt, if needed.
- Serve with rice, couscous, quinoa, faro, or crusty bread
- *Sockeye (in season May-July) and Coho (in season late July - September) salmon are perfect for this recipe. Please consider purchasing sustainable wild-caught salmon.