Thursday, December 22, 2011

15 Minute Baked Salmon

Here is an easy to make Salmon recipe that will even please people who aren't big cooked salmon fans (like my mother and I... who happened to make the meal. 

While down in Florida this weekend my Grandma made sure to pick up some food to have in the house, one item was a GIGANTIC piece of salmon. Of course my mother and I NEVER cook salmon but hey, can't let good food go to waste. So we headed out to whole foods and grabbed some ingredients to make the best meal possible, and let me say we were both pleasantly surprised and my grandparents flipped over the meal!

Baked Salmon with Lemon-Thyme Flaky Salt 

Ingredients (Serves 4):
1 shallot, finely chopped
4 salmon fillets, skinless
4 teaspoons olive oil, divided
Sea salt and pepper
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon flaky salt, such as Maldon sea salt
Finely grated zest of 2 lemons

Preheat oven to 350°F. Sprinkle half the shallot in a baking dish large enough to hold all of the fish in a single layer. Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with cooking salt and pepper. Place fillets on top of shallots in the baking dish, seasoned side down, and sprinkle with remaining shallot. Bake 12 to 15 minutes or until flesh is opaque and flakes with a fork.

While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl. Mix gently. The salt mixture will be slightly wet and clumpy. When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest and thyme.
Serve immediately with any remaining seasoning salt if desired.

This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with your favorite grain and vegetables.  

We opted for orzo with sautéed mustard greens (my favorite) broccoli rabe (my moms favorite) and cherry tomatoes (who doesn’t love those). 

This is a dish I will definitely be making again and again...

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