Hi friends, it has been a while since I have posted. I have spent a lot of time working at a new job, moving, and life sometimes gets in the way. The good news is that the new job involves wine, which has been an incredible education. I will save that post for another day.
Lately I have had many opportunities to eat my words, literally and figuratively. One of the biggest areas has been seafood. Growing up there were two ways my family ate seafood: Starkist and frozen fish sticks. Not the most delectable introduction to be sure. I grew up and older knowing that I was not a fan of seafood. This was heightened by the fact that shellfish makes me nauseous and headachey. I had tried a few times to broaden my horizons, trying salmon and other fish cooked by those indifferent to the quality of their ingredients. It didn’t help matters.
That has recently changed, I dated a chef that recognized the importance of quality in his ingredients. Through him, I have finally found an appreciation for seafood. The first thing he convinced me to try was Atlantic salmon. It is also the first seafood I ever tried to cook on my own. Home cook that I am, the results were as pleasing as the pro’s. Just remember, fresh, never frozen, is the key here.
Fresh salmon fillet or portion of. It is easier to cut into portions before cooking
2-4 tablespoons butter
Lemon, thinly sliced
Salt and pepper
Your choice of seasoning
Preheat oven to 500 degrees
Melt butter and pour into pan
Place salmon skin side up in pan and bake for 5 minutes
Remove salmon from oven and flip
Season with salt, pepper, and a bit of any seasoning you would like to have
Place thinly sliced lemon on each portion.
Return to oven and bake for 5 more minutes