This BBQ Alaska’s salmon fillet looks like the perfect dish for a Christmas lunch or dinner. It is easy and light, with an addition of beautiful colours. But salmon is pink or orange, you will say. Even though it’s salmon, this one doesn’t have a pink-orange colour. It is said that some of them can’t produce the pigments. However, you can use any fish fillet you prefer.
There are not many things to prepare for this recipe. You just need to make a quick BBQ sauce, cut some carrots and turn on the oven. Easy as said. This recipe serves two people and is done in only 25 minutes time.
Ingredients for the BBQ Alaska’s salmon fillet:
- 300 g of Alaska’s salmon fillets
- 3 carrots
- 1 Tbsp of sugar
- 1 garlic clove
- 2 Tbsp of olive oil
- 1 small onion
- 1 tsp of sweet smoked paprika
- salt
- basil and cilantro
First, preheat the oven to 200º C and place a baking paper over a baking dish. Finely chop the garlic and onion. In a small bowl mix well the sugar, garlic, onion, olive oil, salt and sweet smoked paprika for the BBQ sauce.
Next, wash and cut the carrots into ca 1 cm thick rounds. Or if you prefer, you can also cut them lengthwise into sticks. Place the carrots in the baking dish, leaving some space for the salmon fillets, sprinkle with some salt and olive oil and put it in the oven.
In the meantime, take a frying pan, add two drops of olive oil and turn on the heat. Once the oil gets hot, place in the fillets. If they have the skin on, place them skin down. Leave them in the pan for a couple of minutes, without flipping them over.
Last but not least, take the baking dish out of the oven, transfer Alaska’s salmon fillets (crispy side down) to the carrots and with a spoon spread the BBQ sauce on each of the fillets. Put everything back in the oven for another 15-20 minutes.
Serve the BBQ Alaska’s salmon fillet and the sweet carrots with some aromatic leaves of cilantro and basil.
Enjoy!
