Alaskan Salmon

baked salmon

This past summer, my husband and father braved the cold Alaskan air to take a fishing trip together. My husband has enjoyed fishing since his childhood, when he would go on special trips with his grandpa, and my dad, well… he likes the camaraderie. As someone who doesn’t love fish, I was hoping they would have a good time, share stories, bond, and maybe come home with a fillet or two. I can deal with a fillet or two. But oh, no. Not these guys. When they go fishing, they go fishing, and when they returned home, lucky me, I got a truck-load of freshly caught salmon.


Salmon, with all of its healthy omega 3’s and oils packed into its pink flesh, (which, by the way, is exactly what makes it taste so…well, fishy), makes it onto the list of my least favorite fish to eat and cook. But I found myself with an overflowing freezer full of cleaned, de-boned,  filleted salmon, and a husband eager to taste the fruits of his labor. So I was on a quest to find at least one fool-proof salmon recipe that even I, hater of all things “fishy” could tolerate, and even enjoy.Cleaning salmon

I asked the different chefs in my family, as I am the only one with this aversion, what they do to season their fish, and the consensus was to keep it simple. I can do that. I’m all about keeping it simple in the kitchen. My cousin, Ilianita, suggested using fresh lemon juice and garlic, a classic mixture in Cuban cuisine. Others suggested herbs, and it was my dear husband who had the bright idea to add some wine to the mix (although, later he fessed to hearing the tip from one of the fishing pros in Alaska). I tried a few different variations, until I found the perfect blend. And let’s just say that this once fish-hater ate my whole darn piece of fish. Perhaps it was because this fish was so fresh, or maybe it was the marinade, but my salmon really didn’t taste fishy at all. Each bite was naturally buttery, and sweetly perfumed by the citrus and herbs.

I made this dish for a Shabbat dinner when one of my friends who keeps kosher was in attendance, as fish is considered pareve (that is, it is neither milk or meat, and can be prepared and eaten without too many restrictions). Served with couscous and a nice salad, it turns out fresh Alaskan Salmon is a real crowd-pleaser.

Now, what to do with the rest of the stash?

Fresh Caught Salmon


4.5 from 2 reviews
Baked Salmon
Recipe type: Main Dish
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
This is the winning recipe for fish that even non-fish-eaters will enjoy.
  • 2 cloves garlic, finely minced
  • 2 lemons, juiced and zested
  • ¼ cup white wine
  • 3 TBS olive oil
  • 1 Tbs basil
  • 2 Tbs fresh Italian parsley, chopped
  • Salt and Pepper to taste
  • 4 6oz fillets of Alaskan Salmon
  1. In a resealable plastic bag, combine first 7 ingredients (garlic to salt/pepper). Close the bag, and massage it, so the ingredients mix to form a marinade.
  2. Place the salmon filets in the bag, and refrigerate for an hour.
  3. Preheat oven to 375 degrees.
  4. Make a packet using tinfoil, and place each salmon filet plus a little bit of the marinade in its own packet. Seal tightly.
  5. Place the foil packets on a baking sheet, and bake for 20 minutes, or until fish is flaky.
  6. Serve immediately.


Welcome to The Cuban Reuben

Years ago, I gifted my mom an empty recipe binder, and challenged her to fill it up with our favorite family recipes, only to be returned when I got married one day. I had all but forgotten about it when at my bridal shower, my friends had front-row seats to the waterworks show that followed me opening the gift from my mother and finding that once empty recipe binder now overflowing. Not only had she included my favorite meals from her kitchen, but she also polled the rest of the chefs in my family (and my husband’s!), so that no delectable dish was forgotten.

bridal shower

Like many other American families, mine is a blend of a variety of cultures, and the recipes in this binder reflect that. In my family, we show love and affection through food. Via this blog, I intend to deliver a plethora of culinary kisses from me to you. Follow along, as I work my way through the recipes from the family collection within the binder and beyond.

As my inaugural post, and to serve as a warm welcome to The Cuban Reuben, my offering today is my namesake sandwich. CubanReuben


This bocadito combines two of my favorites: the brine-y bite of a deli classic, corned beef reuben, and the nostalgic burst of flavor that is the Cuban. This toasty hero takes the term “double-decker” to a whole new level.

Open Sandwich


To assemble this dish, you’ll need a flat sandwich press. Should you have trouble finding such a thing, go ahead and use your panini maker, foreman grill, or grill pan, but please don’t tell any Cubans I told you so. In the world of Cuban cuisine, using anything other than a flat sandwich press is sacrilegious, but I think I’m already doomed, since I added the ultimate in treif (roasted pork) to a Jewish classic.

Cooking Sandwich

Once assembled and placed into the press, the Cuban Reuben is ready when the cheese oozes from the sides, the meat is warmed through, and the bread is crisp. Cut diagonally, and serve immediately.

From my family’s loving kitchen to yours, I welcome you to The Cuban Reuben.


5.0 from 1 reviews
The Cuban Reuben
Recipe type: Lunch
Cuisine: Jewish, Cuban
Serves: 1-2
Prep time:
Cook time:
Total time:
Seriously double-decker, seriously delicious!
  • 1 French sandwich roll
  • 4-5 slices, corned beef
  • 3-4 Tbs., roasted pork, shredded
  • 2 Tbs. sour kraut
  • 1 dill pickle slice
  • 3 slices Swiss cheese
  • Russian dressing and/or yellow mustard
  1. Heat sandwich press.
  2. Slice bread in half, and lay two pieces side-by-side.
  3. On one half, layer a slice of Swiss cheese, lean corned beef, sour kraut, and top with ½ slice of Swiss cheese.
  4. On the other half, layer a slice of Swiss cheese, roasted pork, dill pickle slice, and top with ½ slice of Swiss cheese.
  5. Add dressing or mustard, and close the sandwich. Press down on the top of the sandwich, flattening it a little.
  6. Place the sandwich in the press, and close the lid tightly.
  7. The sandwich is done when the cheese has melted, the meats have warmed, and the bread is crisp.
  8. Cut on the diagonal, and serve.




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