It’s the new year, and that probably means you want to lose a few pounds. Face it, you ate at least three massive feasts in the last month and possibly a few more (certainly, if you like me, live the fryfry life style) and now its time work it off.
Fortunately, that doesn’t mean your food has to be boring. You just need to eat less of it and maybe have broccoli on the side.
Enter salmon, delicious, nutritious, and pretty darn good for you. But pan seared gets old quick, and you need a little something extra. For this dish the extra is crisped up lemons (yes eat the whole thing), onions two ways, capers, dill, seasame, and yet more lemon. All of which adds up to a nice counterpoint to the fish. Slow roasting keeps it moist and fall apart delicious. And its dead easy to boot. Yumm, yumm.
Serves 2-6 depending on the size of the fish, plan on 45 minutes end to end.
|Mise en Place|
|2 tbs||capers||1/2||red onion, cut into rings|
|1/2||lemon, sliced very thin||3-4 sprigs||dill, leaves only, roughly chopped|
|1/2||lemon, for squeezing||SEAFOOD|
|1 stick||butter||1-2 lb||salmon,|
|1 tsp||seasame seeds|
|kosher salt and pepper|
|1||oven, at 325|
|1||use stick of butter to grease up where salmon will sit on sheet pan (if you don’t the skin will stick and you will have a mess)|
|2||put remaining butter in sauce pot and melt over medium heat|
|3||season fish with salt and pepper and place on sheet pan|
|4||put half of onion and sliced lemon in the melted butter, let cook for a 2-5 minutes until lemon looks a little crispy|
|5||add capers to melted butter and turn off heat|
|6||pour butter mixture over salmon|
|7||roast salmon till done to your liking – 12-20 minutes. Keep in mind the bottom will cook faster than the top with this method|
|8||evac from oven and to serving platter|
|9||scatter dill, seasame, and remanining onion over fish|
|10||squeeze the lemon over the top|
|11||serve and eart|
This recipe was adapted from one in Alison Roman’s excellent cookbook Nothing Fancy, highly recommended!