Monday, March 5, 2018

Salmon Roasted in Butter

One day Stacy thinks, "Hey, you know what would be good? Salmon with a bunch of butter on it." A Google search later reveals this delightful dish. Quick. Easy. Oh so delicious! --Mark


4 T butter
4 T minced chervil, dill, or parsley
1 salmon filet (1 1/2 to 2 lb)
salt and pepper to taste
lemon wedges


1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

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