Baked Salmon

I can't remember the last time I ate cooked salmon before tonight. I remembered liking it, but I just never seen to encounter salmon once it's been cooked. Raw? All the time. Just not cooked. Recently P has put himself on a diet. I'm not entirely clear on what the diet is, except that it involves reduced quantities of food, a meal being defined as "healthy" based on caloric content and increased exercise. I haven't asked for the specifics, since I'm personally happy to continue along the way w/o regard for dietary specifics. I've noticed, though, that in his efforts to become healthier he's been drawn to cuisines and foods that are associated more heavily with increased longevity and heart health. This works for me, since I personally am a fan of most of those foods and cuisines. So both of us are happy on his new diet - him because he can eat well and lose weight, and me because I still get to eat everything I like.

Anyway, I've digressed once again. Last night we went to the store to pick up some fruits and such (plus, I wanted some soup since I wasn't feeling well) when we happened across some beautiful salmon. P wanted to get it, so we agreed to have it for tonight's dinner. I really prefer cooked salmon to be very simply made so it can just speak for itself. This is a baked version. Hope you enjoy!

1 pound salmon (about 1" thick)
1 lemon
salt and pepper to taste

Heat oven to 350F. Slice lemon thinly and layer half the lemon slices on a large piece of foil. Put the salmon on top of the lemon, skin-side down, then top with a generous sprinkling of salt and pepper. Top with remaining half of lemon slices and seal the foil so it's like a pouch. Put the pouch in a baking dish and bake for 20-25 minutes. Let rest in pouch for about 5 minutes before opening, then open and cut salmon in half. Serves 2.

NOTE: If you're interested in having a sauce for the salmon, take the juices and lemon slices from the pouch and reduce them with a splash of wine or broth and perhaps some dill or whatever spice you like until somewhat thickened. Then turn off the heat, remove slices and stir in a pat of butter to thicken.

Comments

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more