Monday, June 22, 2009

Lemon Scented Salmon with Roasted Beets and Greens, Oven Roasted Potatoes

Summer calls for light delish dishes ... and I was craving some fish on a Monday evening after decadent weekend fare. Fresh lemons in the house, plus beets and potatoes from the CSA ...

People keep telling me that baking fish with citrus is easy and very tasty ... which I agree with, however, I will say ... the result is very 'mildly' citrus ... hence the lemon 'scented' title. Hindsight 20/20, I would probably do this and add a lemon reduction of some sort to kick it up a notch. But anyway ... this was all a recipe based on my ideas, no cribbing from elsewhere and it is super easy.

Lemon Scented Salmon, served with greens, roasted beets and potatoes
  • Two 5oz filets of salmon, mild ideally
  • 1 lemon, zested (zest set aside) and thinly sliced
  • 1/4 cup Fresh Basil, in chiffonade (cut into thin chiffon like strips - see you learned a new word!)
  • Salt & Pepper to taste
  • Olive Oil
  • Pan & Tin foil
Preheat oven to 350. Rinse the salmon in cold water and pat dry. Get a piece of tin foil that is large enough to wrap both your filets in with enough to close it like a pouch. Line the base of the pan with the foil.

Place the salmon in the foil, drizzle with a little olive oil. Season with salt, pepper, lemon zest and basil. Squeeze one or two of the lemon slices over the fish and then layer three lemon slices over each filet. Close the tin foil tightly over the fish, ensuring that all the seams are tight.

Bake the fish for 16-20 minutes, checking to verify doneness. Normally, when I broil fish, it only takes about 10 minutes, but this method uses less direct heat. If you are so inclined, and I am because I love caramelization, when the fish is almost done, remove it from the oven, open the foil and set aside the lemon slices. Place the fish back in the oven on broil for 1 to 2 minutes, or until the top of the fish becomes golden.

Serve this very easy and light fish entree alongside your favorite sides ... maybe even creating a white wine and lemon reduction to go with it ...

I think this would go great with pasta and asparagus or even a chilled pasta salad.

Have fun, eat your omega 3s and see you soon!

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