Caper & Herb Crusted Sockeye Salmon

Good-quality tomato sauce and bottled clam juice (or seafood bouillon) make this bouillabaisse super quick and tasty. Rouille is a variation on France’s popular aïoli and this easy cheaters version can be put together while the stew is simmering. Stir a dollop into your bowl to add creamy richness.

• 4 (6-ounce) wild alaskan sockeye pieces 
• 1 cup loosely packed parsley leaves
• 2 tablespoons fresh dill
• 1½ tablespoons capers, drained
• Zest of 1 lemon (reserve lemon for juice)
• 2 garlic cloves
• Salt and pepper
• Pinch red chili pepper flakes
• Extra virgin olive oil

Preheat oven to 450°. Line a baking sheet with foil and oil lightly

Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop and then mince.
Slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.

Rub salmon filets with extra virgin olive oil. Season generously with salt & pepper. Press top and sides of each filet into herb mixture, creating an even crust.
Place on prepared baking sheet. Bake for 7-9 minutes.

Plate sockeye pieces with a lemon wedge for squeezing. Pair with roasted veggies, mashed potatoes, or your favorite side dish.

Kristin's pro cooking tip: Be careful not to over bake the salmon! It might not seem like 7-9 minutes is enough, but it certainly is. Any longer and you risk drying out the fish.