Sunday, November 14, 2010

Simply Salmon

Simply Salmon
I used to be afraid to cook fish, even though I like it for the most part. But, I discovered that if you use the flavors you like best and don't overcook it, it's usually pretty good. Easy enough, right? Not always, but if you start with really good quality fish, your chances are a bit greater that you'll end up with a delicious meal on your plate.
Tim picked this amazing salmon up at Pike Place and we've have been enjoying it for a couple months now. Even out of the freezer, it's still yummy. I call this dish simply salmon because I didn't do anything great...just thought about what I like and put it all together.
1 piece of salmon (however big you want or need)
*I cut ours into smaller parts because it was much thicker on one side, and I wanted it to cook evenly.
Butter, garlic, lemon, salt, oregano, onion
Place the fish pieces skin side down (if it has skin) on foil sprayed with non-stick cooking spray. Sprinkle with salt. Melt the butter and add minced garlic to it. Pour it over the salmon. (When I began pouring it over the salmon, it started to solidy, which was fine. It helped the butter and garlic stay in place rather than drip down to the foil.) Slice a lemon in half, squeeze the juice of one half over the fish, then slice the other half into rings and lay them n top. Add rings of onion and some dried oregano.
Cover loosely with foil and bake at 375 until the flesh just begins to flake. Tim takes over at this point so I'm not sure exactly how long it took, but I think around 30 minutes for the thicker pieces. Be sure to check it regularly and pull out the pieces as they finish cooking.

I do have to say, good seafood is worth the price!

1 comment:

Anita said...

Alright...we have too much salmon in the freezer and I need meals. I might have been convinced to try this...I am NOT a huge fan of seafood in general...smoked I can eat a tidbit of. Makes me shiver thinking about it...anyway, I'll have to try your version and see what the family thinks. Thanks!