This is a great Salmon recipe but it also works well with other fish. I use it a lot with Steal Head Trout and Cod.
1 lb salmon fillet, cut into 4 pieces
1 lg. lemon (1 tsp lemon zest, juice from 1/2 of the lemon)
1 tbsp snipped fresh dill weed
1 tbsp snipped fresh tarragon
1 tbsp snipped fresh Italian flat leaf parsley
1/2 tsp salt
1/2 tsp pepper
2 tbsp butter, melted
Preheat oven to 350°. Rinse fish and pat dry. Set aside.
In a small bowl, grate 1 tsp zest from lemon. To this add the snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly over fish.
Heat a non-stick oven safe skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn fish over; squeeze 1/2 of the lemon over the top and place the skillet in the oven for 3 to 7 minutes or until fish flakes easily with a fork.
Transfer to plates and drizzle with pan juices. Top with additional lemon zest and snipped herbs if desired.
Yields: 4 servings
This recipe was adapted from Better Homes and Gardens Magazine \ July 2011.
1 lg. lemon (1 tsp lemon zest, juice from 1/2 of the lemon)
1 tbsp snipped fresh dill weed
1 tbsp snipped fresh tarragon
1 tbsp snipped fresh Italian flat leaf parsley
1/2 tsp salt
1/2 tsp pepper
2 tbsp butter, melted
Preheat oven to 350°. Rinse fish and pat dry. Set aside.
In a small bowl, grate 1 tsp zest from lemon. To this add the snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly over fish.
Heat a non-stick oven safe skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn fish over; squeeze 1/2 of the lemon over the top and place the skillet in the oven for 3 to 7 minutes or until fish flakes easily with a fork.
Transfer to plates and drizzle with pan juices. Top with additional lemon zest and snipped herbs if desired.
Yields: 4 servings
This recipe was adapted from Better Homes and Gardens Magazine \ July 2011.
Enjoy!!!
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