Even though I’ve stopped eating most meats, I can still eat some fish. My parents bought some salmon from a fisherman a few months ago, and we still had a piece in our freezer! (I love having food in the freezer).
The salmon was caught in the Fraser River, which we live maybe…. 5 minutes away from– talk about local food! Estimating size is not one of my strong points, but I’d have to say that one half of this fish fillet was at least 3-1/2 inches thick at it’s largest part! It was huge!
Now, when we froze this fish, we didn’t think to seperate it into smaller, two-person sized pieces. So… we ate just under half of the fish that was cooked. I took the remaining salmon, removed the bones and flaked it into a bowl. I’m planning to make salmon cakes later this week. YUM! If they are somewhat successful, I’ll blog about them…
This salmon recipe is one I’ve been using for years. It’s simple and delicious. The dish turns out moist and flavorful, but still tastes like salmon (which is nice when you’re cooking a beautiful piece of fish). I included a recipe for Creamy Dill Sauce, but tonight I took a shortcut and used a dip mix (Lemon Dilly… it was awesome!) from Epicure Selections (which is a Canadian company with delicious spices and dip mixes, by the way!). The contrast of the cool, creamy sauce with the warm, rich salmon is fantastic!
Simple SalmonRecipe adapted from Taste of Home
1 salmon fillet (about 2 lb)
1 small onion, sliced and seperated into rings
6 lemon slices
2-3 Tbsp butter
Preheat oven to 350º. Line a baking sheet with foil. Place salmon skin side down on foil. Sprinkle with lemon pepper, onion powder, salt and pepper. Top with onion and lemon. Dot with butter. Fold foil around salmon and seal tightly. Bake for about 20 minutes. Open foil. Broil 4-6″ from heat for 8-12 minutes or until the fish flakes easily with a fork. Now, if your salmon is really thick, like ours, it will probably take longer to cook. I would add extra time to the baking, because if you broil the salmon for too long it will dry out!
Serve with Creamy Dill Sauce (or some other dilly sauce) and enjoy!
Creamy Dill Sauce
Recipe adapted from Taste of Home
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp finely chopped onion
1 tsp lemon juice
1 tsp prepared horseradish
3/4 tsp dill weed
1/4 tsp garlic powder
salt and pepper to taste
Combine the sauce ingredients until smooth. Serve with salmon.
Enjoy your salmon!
The Hungry Teacher