It’s been awhile! Although new creations and fab cooking has been taking place in the Fuller kitchen, I have neglected to update my blog. Please forgive me! I promise that I will make it up to you with tasty treats and easy dinners. Today I had to share our new favorite salmon creation. Super easy and full of all the salmon goodness. Just wrap it all up in foil, bake, and serve. We served up our salmon with fresh, steamed broccoli and couscous. I love the idea of making individual salmons for our next dinner party.
Salmon 1 1/2lb piece
4 Rosemary sprigs
3 T butter
1 large lemon, cut into thin slices
salt and pepper (if desired)
Place salmon filet on a large piece of aluminum foil. Add thin “pats” of butter on top of salmon. Place lemon slices on top of salmon. Then add your rosemary on top of lemons.
Wrap your salmon creation up tightly in aluminum foil. Bake for 25 minutes at 300 degrees. Remove lemons and rosemary before eating.
In the attempt to eat more salmon, we discovered a twist that certainly makes this salmon irresistible. We all know that Frank’s Redhot Sauce packs a punch to our favorite chicken wings. Well, move over chicken, salmon gets a chance to swim in Frank’s goodness. I served our Buffalo Salmon with salad and celery sticks. It was a hit! Enjoy your kick!- Amanda
1 (2-lb) salmon fillet
5 T unsalted butter
1/4 cup Frank’s Redhot Sauce
1/3 cup Panko
1 T vegetable oil
1/2 t pepper (divided)
1/2 t salt (divided)
Lightly oil a shallow baking pan. Melt butter with hot sauce and add 1/4 pepper and salt. Set aside 1/4 cup sauce. Toss Panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with remaining salt and pepper, then brush with remaining sauce. Sprinkle Panko evenly over top of fish. Bake salmon at 425 degrees. Cook until Panko is golden and fish is just cooked through about 16 to 22 minutes. Serve reserved sauce on the side.
We all know how nutritious salmon is for your body. It is full of brain food and a healthy option. Don’t be nervous about cooking fish at home. As I have confessed before, I was intimidated by fish. The secret is finding a great fish market and using fresh ingredients. This particular dish, Salmon and Rosemary, is a favorite in our house. William loves this meal and has no trouble cleaning his plate. I have adapted this recipe from The South Beach Diet. We all know that only means good things! Serve it up with sautéed zucchini and a green salad. Enjoy some tasty brain food!- Amanda
Salmon and Rosemary
1 pound salmon (I use Wild Alaskan)
1 T olive oil
2 t fresh lemon juice
1/4 t kosher salt
1/8 black pepper, freshly ground
2 cloves garlic, minced
2 t fresh rosemary, chopped (cut from my herb garden)
Cut the salmon into 4 equal-size portions. Coat oven dish with olive oil. Place salmon pieces in oven dish. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
Bake salmon at 425 degrees for 20 minutes. If your salmon pieces are thick, make sure they are fully cooked.