Salmon
Revision as of 20:45, 8 October 2023 by RobertBushman (talk | contribs) (Created page with "Category:Recipes = Ingredients = * Half a lemon, juiced and zested * 3 cloves garlic * 2 T canola oil * 2 T dijon mustard * 1 t lite salt * 1 t ground pepper * 14 - 20 oz salmon filet = Process = # Preheat oven to 350 # rinse the salmon until the water is clear # mince garlic, combine with everything except the salmon, mix thoroughly # Line baking sheet with foil, make sure the edges all bend up # Paint sauce onto the foil where the fish will go # put the fish on sk...")
Ingredients
- Half a lemon, juiced and zested
- 3 cloves garlic
- 2 T canola oil
- 2 T dijon mustard
- 1 t lite salt
- 1 t ground pepper
- 14 - 20 oz salmon filet
Process
- Preheat oven to 350
- rinse the salmon until the water is clear
- mince garlic, combine with everything except the salmon, mix thoroughly
- Line baking sheet with foil, make sure the edges all bend up
- Paint sauce onto the foil where the fish will go
- put the fish on skin side down (tested, see below)
- paint remaining sauce on the fish
- bake for 18 minutes (fiddle with this to get your desired balance of done/dry)
- Refrigerate leftovers for up to 36 hours - great on Caesar salad
Skin side down: skin keeps fat and liquid from leaking out the bottom of the filet onto the pan. Sauce on top can soak in through the exposed side of the filet. This was based on a side-by-side test.
Caveat: Without the sauce, or with a thinner sauce (for example: without the mustard/oil emulsion), skin side up may be a better choice, as the fat would render and soak down through, and the skin would prevent the exposed, sauceless flesh from burning / drying out.