Sunday, September 16, 2012

Salmon and Roasted Herbs by Haley

"Give a man a fish and you feed him for a day. Teach a man to fish [AND show him how to cook it!!] you feed him for a lifetime."   

This week I spent my cooking night with Mike testing out a great recipe from Mark Bittman's Minimalist cookbook for Salmon with Roasted Herbs. It was the perfect opportunity to get some practice prepping and cooking up my personal favorite fish variety, and it was nice to be back in the kitchen with friends. We paired the salmon with roasted potato wedges and garlicky steamed kale, which I highly recommend (the flavors complimented eachother great, and the colorful mix made it beautiful for serving!)

Here is the Salmon recipe we used in six easy steps (modified slightly from the cookbook):

What you need: 1/2 pound thick cut Salmon fillet, 2-3 Tbs extra virgin olive oil, 2 Tbs dill (can use basil, thyme, chervil, parsley too), lemon wedges, salt and pepper.

1. Preheat oven to 475 and place a roasting pan in the oven on a high rack.
2. Add the butter and half the herbs and allow to heat until the mixture sizzles.
3. Add the salmon to the pan/pyrex with the skin side up and roast 4-5 minutes.
4. Remove the entire pan from the oven and pull on the salmon skin (if the fish has been roasting long enough the skin will peel right off).
5. Flip the fillet, add salt, pepper, lemon and return to the oven for 4-5 minutes longer.
6. When the fish flakes easily, it is ready to eat! Garnish with extra herbs and lemon wedges.
The ease of this recipe amazed me, and I have no doubt anyone interested could recreate it too. I've already used it again with my roommates, and it's only been a couple days!

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