Ricky Gopeesingh, executive chef at Jupiter Beach Resort & Spa, is sharing his all-time favorite recipe for Lemon Cilantro Salmon, which he serves with a sweet potato red lentil pâté and roasted Brussels sprouts.
“Sunday supper isn’t complete without comfort food,” he says. “And Sunday suppers with the family are always about sharing food, laughter, and creating a sense of community. This recipe brings it all together.”
Inspiration for the recipe is rooted in Gopeesingh’s desire to “take something old and make it new again.” “Fish cooked in this manner has been around for a long time. It’s just not as popular as it once was, so why not reintroduce it to a new generation of diners?”
“The sweet potato red lentil pâté is unlike any pâté you have had before,” he says. “It’s vegetarian, and the lentils add protein, making it a complete meal all on its own. It’s served warm, and we sear the pâté, giving it a really unique flavor.”
If pâté sounds a little too labor intensive, consider sautéing some vegetables on the side instead. A bowl of quinoa, blended with onion and garlic, makes a great addition, too.
Cut salmon into three pieces and place in baking dish. Squeeze lemon juice on salmon. Then season with salt and pepper to taste.
Sprinkle chopped garlic and cilantro on salmon, then drizzle extra virgin olive oil.
Bake in 325-degree oven for 15 minutes and serve.