Every week I walk by the Seafood department and see beautiful pink pieces of Salmon. I love almost all seafood but Salmon has never been my favorite so I've never prepared it at home even though John loves it. I decided to take on the challenge and give it a try this week. I love the combination of lemon and dill on seafood so I made a simple sauce and put it on the grill with some asparagus. It was easy and quick to make plus it tasted amazing, John told me he thought I could serve it in a restaurant and even Owen ate a few bites of it!! The salmon was moist and the sauce was buttery this recipe definitely swayed my thought on Salmon and we will be having it again sometime soon.
About 1lb Fresh Wild King Alaskan Salmon
2 Tbsp Fresh Squeezed Lemon Juice
2 Tbsp Olive Oil
1 Tbsp Margarine
1 Tsp Dried Dill
1 Tsp Dried Basil
1 Tbsp Honey Dijon Mustard
1 Tsp Salt
4 Cloves Garlic - Minced
2 Dashes Cayenne Pepper
Adapted from: http://www.inspired2cook.com/
In a small pot combine all of the ingredients for the sauce. Mix everything together stirring occasionally over medium heat. Bring to a boil and reduce heat, allow it to simmer for about 5 minutes.
Using heavy duty tin foil place the salmon skin side down in the middle of a large piece. Fold all four sides up creating a little boat for the fish.
When the sauce is done slowly pour it over the top trying to keep most of it on the fish. Some of the oil will slide off into the boat but that's fine. If you need to spread it out evenly over the entire piece of fish with your spatula.
Preheat your outdoor grill to about 400-450 degrees. Place the foil on the grill and close the lid for 10-12 minutes. Conveniently the asparagus take just as long so I chose to grill them at the same time with just some olive oil, salt and pepper, turning them once while they grilled. If you aren't a fan of using a grill or you don't have one you can close the foil packet and bake this recipe in the oven at 350 F for 15-20 minutes.
You'll know the fish is done with it looks opaque, flaky and lighter pink instead of dark pink and shiny. The edges may be slightly crisp from the skin which is fine. Allow it to cool for a few minutes when you get it inside then slice into pieces and serve. Part of the reason I don't usually prefer salmon is the skin and in this preparation it stuck onto the foil so I was pleasantly surprised I didn't have to pick it off my piece.
Linked at: http://www.thecountrycook.net/