A Successful Salmon Dinner
March 18, 2012 Leave a comment
As usual, I bought the fish that was on sale at Earth Fare for our Friday Lenten dinner. This week it was Scottish salmon. Fasting is so difficult… I wanted to make sure that I didn’t over cook the salmon, although if life gives you well done salmon, make salmon cakes!
I found this note stuck into the corner of my iPad.
I decided against the George Foreman grill in favor of a baked recipe, but I found surprisingly few baked salmon recipes. I found this recipe for Salmon with Lemon, Capers and Rosemary, which calls for grilling the fish, but someone noted in the comments that they baked it and it turned out well. I lured Tom into helping by pointing out that it was a “no clean-up” recipe.
Salmon with Lemon, Capers and Rosemary
4 (6-ounce) salmon fillets (I used 3 10oz fillets)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala or white wine (I used apple juice)
4 teaspoons capers
4 pieces of aluminum foil
Jewel called the leftover beet greens, so I ate the salmon with curried cauliflower and carrot sticks.