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 cook salmon. Your delicious wish is my command!
Salmon is an easy, quick dinner to prepare after work or a busy day. It is also special enough to make for company. For these reasons, salmon is a good, go-to recipe to have in your cooking repertoire. With 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. The key is not to overcook this delicate fish.
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. That is all you need. 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 minutes. Use the tip of a knife to test for almost doneness anywhere but the thickest part of the salmon. The fillet should split or separate where ever you poke it with the knife. See how the fillet broke into zig-zaggy (flakey) segments? The sides are cooked, and the center will finish cooking as it sits outside of the oven.
Allow salmon to rest in its baking pan for ten minutes so the heat from the surface of the fish can 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.
Here 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.
P.S. Since at least half of my family is currently on Whole30: large salmon filets are great to make for dinner since leftovers can be eaten the next day for breakfast or lunch. Anyone who has tried Whole30 knows you need to plan ahead if you want to be successful on the program.
© 2016 Judy Wright. All rights reserved. No photos or text may be used without written consent.