From the kitchen of One Perfect Bite...This simple recipe is another of Mark Bittman's creations, and those of you who like salmon should give it a try. I have made the salmon in its simplest form tonight, and baked it with butter and parsley. I usually use dill but had none in the house, so parsley was my herb of choice this evening. The basic recipe calls for the use of chervil, parsley or dill, but other herbs and oils can replace the butter and herbs used in the original recipe. Some of the variations that have been suggested are an equal measure of extra virgin olive oil in place of butter, combined with 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. If you are feeling adventurous, peanut oil mixed with a teaspoon of dark sesame oil can also be substituted for the butter, and cilantro or mint would then be the herbs of choice. Whatever combination you use, you'll find this main course to be one of the easiest and most satisfying you can prepare. It can be on the table in less than 30 minutes and while it is wonderful family fare, it is fancy enough to serve to guests. Here is how it is made.
Salmon Roasted in Herb Butter...from the kitchen of One Perfect Bite courtesy of The Minimalist
4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 or 2 thick salmon fillets, 1-1/2 to 2 pounds total
Salt and freshly ground black pepper to taste
1) Preheat the oven to 475 degrees F. Place butter and half the herb in a roasting pan just large enough to fit salmon and place it in oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
2) Add salmon to the pan, skin side up. Roast 4 to 5 minutes, depending on thickness of salmon. Yield: 4 servings.
3) Remove from oven, then peel skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn fillet over. Sprinkle with salt and pepper again.
4) Roast 3 to 5 minutes more, depending on thickness of fillets and degree of doneness you prefer. Cut into serving portions, spoon a little of pan butter over each and garnish with remaining herb. Serve with lemon wedges.
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