Thursday, June 24, 2010
Ok. This blogger has been very bad about the food she has been eating. As a self-respecting foodie, I cannot forgive myself from eating nothing but frozen dinners these past few weeks. In an effort to redeem myself I made a mental promise to cook my lunch for this week. The result?
Salmon with Lemon and Herb Butter:
1.5 lb Salmon fillet
Salt and Pepper to Taste
8 tbsp. of butter (softened)
2 tbsp. fresh finely chopped parsley
2 tbsp. fresh finely chopped dill
Preheat the oven to 425.
Rinse off and pat dry a 1.5 lb salmon fillet (I used Sockeye) and lay in a baking dish (I used a glass Pyrex baking dish). Salt and pepper the fillet on one side. Set aside.
Slice 9-10 extra thin wheels from the lemon and arrange on top of the salmon fillet. Squeeze the rest of the lemon over the salmon fillet.
In a bowl whisk the softened butter, parsley, dill, salt, and pepper together. Take an ice cream scooper and scoop balls of the herb butter on top of the fillet.
Place baking dish in the oven and cook for 30-35 minutes or until fillet starts to flake with a fork and the fish is cooked.