To My Dear Twenty-Somethings,
I got your message at dinner the other night; you want me to blog about how to cook basic, everyday foods. For example, you want to learn how to prepare salmon.
Salmon is an easy, quick dinner to prepare after work or on a busy day. It is also special enough to make for company. For these reasons, roasted salmon is a good, go-to recipe to have in your cooking repertoire. When cooking salmon, I keep it very simple. I don’t add sauces or special toppings. If you cook it properly, it will be moist and tender; less is definitely more with this food.
Yield: Serves 6-8
Preheat oven to 425º
Remove salmon from package and place on a parchment-lined baking sheet. This one inch thick, skinless fillet of Atlantic farmed salmon. I look for the thickest fillets.
Tuck thin edges under for even cooking, if needed. Drizzle salmon with olive oil and spread over the entire surface with a basting brush. Sprinkle with McCormick’s garlic pepper. Allow to marinate for 15 minutes while the oven heats up.
Bake in a fully preheated oven for 10 minutes. Set a timer. By 10 minutes, the salmon’s surface should have lost its translucence. If not, put it back in the oven for 2 more minutes.
Remove from oven and immediately cover with foil for ten minutes to finish cooking. The heat from the surface of the fish will transfer to the center of the fillet and finish the cooking process. This is called “carryover.” For a refresher on how heat transfer works in food, go here.
Adjust seasoning: add more salt to taste.
Squeeze lemon juice over top, if desired.
Salmon can be served hot, at room temperature, or chilled.
I served the cooled down salmon over a bed of mixed greens, chopped red onions, avocados, and orange and red tomatoes. Toss the salad with A Simple Everyday Salad Dressing from last week’s blog post.
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