My hometown, Chicago, lays at the mouth of Michigan Lake. My family seems to be spreading out all over the states, myself included. But once a year, we all go home to shop…visit. My husband uses that time to gather his gang of unruly friends and rowdy cousins and they take to the lake for a weekend of drinking…fishing. He comes back with a load of fresh Coho and King salmon that I seal in airtight freezer bags and we enjoy all winter long.
One of the recipes I use the salmon with is a smoked paprika and jalapeno salmon. It is one of my favorite weekday dishes. Tender, moist, flavorful meat that melts in your mouth and cooks up within minutes. I like to use compound butter to kick up the taste and often pair it with a fresh green vegetable, like roasted brussel sprouts. That’s it, dinner under 30 minutes. What’s not to love?
Combine a stick of softened butter with a finely diced jalapeno pepper, a tablespoon of olive oil, a half a teaspoon of smoked paprika, a fourth teaspoon of salt and the zest from half of a lemon. You can use more zest if you like but I do not want the lemon to overpower the other flavors but rather add a hint of interest that takes down the heat of the jalapeno.
Slice some brussel sprouts, enough to line a baking sheet. Season with salt and pepper to taste. Melt a few tablespoons of the compound butter and drizzle or brush over sprouts. Bake in a preheated 400°F oven for 30-35 minutes. Turn halfway through cooking time. These are seriously better than fries! Crispy browned leaves with a soft middle. The jalapeno and paprika give it a kick of flavor.
Salt and pepper the salmon fillets.
In a grilling pan melt a few tablespoons of compound butter. Place four salmon fillets skin side up in a pan and cook for 5 minutes. Turn the fillets. Brush with additional butter if needed and continue to cook an additional 5 to 7 minutes.
Transfer food to a plate and serve immediately.
There’s a reason salmon is the most popular fish in the country! Delicious! – Ella
Smoked Paprika & Jalapeno Salmon
• 1 stick of butter, softened
• 1 jalapeno pepper, finely minced
• 1 tablespoon of olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• Lemon zest from ½ a lemon
• 4 salmon fillets
• 12 small to medium brussels sprouts, sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon red pepper flakes (optional)
- Preheat oven to 400°F.
- In a small bowl combine butter, jalapeno pepper, olive oil, smoked paprika, salt, and lemon zest into a compound butter.
- Slice brussels sprouts and lay on a baking sheet in a single file. Salt and pepper to taste. Melt 2-3 tablespoons of compound butter and drizzle over brussels sprouts. Sprinkle with red pepper flakes.
- Place in oven and bake for 30-35 minutes, turning halfway through cooking time.
- Salt and pepper salmon, if desired.
- In a grilling pan melt 2-3 tablespoons of compound butter. Add salmon fillets. Cook, skin side up, 5 minutes; turn and brush with additional butter.
- Cook 5 to 7 minutes more or until fish flakes with a fork.