Saturday, April 23, 2011

Easy Passover Salmon Recipe

I got tired of meat meals so I made dairy for lunch today.  In addition to my husband's awesome matza lasagna, I made a salmon fillet.  This is hardly an original and more of a technique than anything else, but it's fresh tasting and super yummy so I'm including it here.  Here's the recipe:

Celebrate Spring Salmon:
1 piece of salmon fillet
1 lemon, sliced with peel
2 cloves of garlic, peeled and sliced thin
several sprigs of fresh rosemary, stems removed
extra virgin olive oil, probably about 1 Tablespoon

1.  Preheat oven to 400 degrees F.  You'll be roasting this salmon, baby.
2.  Lay the lemon slices spread throughout your pan.  This is your bed.  Lay the salmon on top of the lemon slices.
3.  Make several slits throughout the fillet and insert the garlic slices into the slits.
4.  Scatter the rosemary leaves on top of the salmon.
5.  Drizzle the extra virgin olive oil over the salmon.
6.  Roast the salmon, about 10 minutes per inch.  It took me about 20 minutes.  The top of the salmon may turn a nice even brown color from the roasting - a total guest-pleaser.  Serve immediately, or at room temperature, which is my preference.


1 comment:

  1. Sounds fabulous! Simple cooking with fresh ingredients at its best.