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Trinculo's Cafe has won the award! March 7, 2002 Okay, we usually think of salmon as cat food. We've never developed a taste for the grilled pink steaks that have become the mainstay of a certain crowd of weight-watching grillers, nor do we partake of salmon salad, casserole or - yuck - souffle. But there is one recipe that we can recommend most heartily, especially in these months before real barbecue weather materializes. You can prepare this as quick as a wink and have an easy but elegant entree in no time.Roast Salmon 1 TBSP. granulated sugar 1 TBSP. grated lemon rind 1 tsp. salt 1/4 tsp. coarse black pepper 1 1" thick salmon filet, approximately 1 1/2 lbs. Mix the sugar, lemon rind, salt & pepper in a small bowl to make a dry rub. Rub the salmon all over with the mixture, then wrap and refrigerate for 30-60 minutes. Preheat the over to 450 degrees F. Coat a baking dish with nonstick cooking spray, or spread a small amount of butter over the bottom and sides of dish. Remove the salmon from the refrigerator and cut into 4 equal pieces. Place skin side down in the prepared dish and bake for 12-15 minutes, or until the fish flakes easily with a fork. Voila - served with delicate haricot verts, baby new potatoes or a side of rice, you have the makings of a delightful meal. It's easy to vary the flavor of this simple but delicious piece of fish. Experiment with the spices and seasonings. For example, add 1 tsp. ground coriander and 1/2 tsp. ground cinnamon to the rub and presto - Moroccan Salmon. Or mix 1 tsp. dry Dijon mustard into the rub and you have Salmon Francaise. Add teaspoon of dill and Scandinavinize the salmon. Bring it south of the border by omitting the salt and using adobo seasoning in its place. You can find this pungent seasoning in the spice or international aisle of your supermarket. It's also available in Mexican and South American specialty shops. Be brave, be creative - but bake this fish!Click here to see another archived recipe. Click here to check out the currently featured recipe. Exploring the Epicurean with The Stray Gourmet is sponsored by Regina's Lair: The Smile of The Tiger
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