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
2- 2½ pounds salmon
¼ cup extra virgin olive oil
2 teaspoons garlic pepper
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 came from Costco. I look for the thickest fillets. If you get salmon from a deli, you can ask the butcher to remove the skin.
If any edges are particularly thin, tuck them under for more even cooking. Drizzle with olive oil. Spread oil over the entire surface with a basting brush or paper towel.
Sprinkle with garlic pepper. Allow salmon to sit for about 15 minutes while the oven (or grill) 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.
Loosely cover the salmon with foil. Allow to rest in the baking pan for ten minutes. The heat from the surface of the fish will transfer into the center of the fillet and finish the cooking process. For a refresher on how Heat Transfer works in foods, go here.
Salmon can be served either hot, at room temperature, or chilled.
Add salt and lemon juice, as you wish.
I served the sliced salmon on a bed of mixed greens, chopped red onions, avocados, and orange and red tomatoes. I tossed the salad with A Simple Everyday Salad Dressing from last week’s blog post.
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