12 July 2007

Citrus Herb Salmon

Citrus Herb Salmon
When the thermometer reaches 40C and everyone starts to wilt I vote for ease of preparation on my gas "barbie". Nothing says summer like meals cooked in aluminum foil and paper plates with something cold to drink. In British Columbia salmon is a mainstay. You can still purchase wild salmon at the grocers, but, more often it is farmed salmon. To feed the masses farming seafood makes a lot of sense to me, then, the natural resources are not depleted or destroyed. It is a simple matter to bribe my daughter to come to dinner with salmon. It is her absolute favourite dish!!


This recipe gets my vote for ease of preparation. You can bake it in the oven on cooler days or bake it in the barbeque..your choice...

**Baked Citrus Herbed Salmon**

cooking spray
1 (3-1/2 lb) Salmon fillet
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon rind
1 tablespoon grated orange rind
10 fresh chives
4 thyme sprigs
4 oregano sprigs
4 tarragon sprigs
10 (1/8-inch thick) slices lemon (about 1 lemon)

Preheat oven to 450F or barbeque to HIGH.

Line a shallow roasting pan with foil; coat foil with cooking spray.

Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.

Place fish on prepared pan. Cover with foil; seal. Bake at 450F for 30 minutes or until fish flakes easily when tested with a fork

Serve warm or at room temperature.

Serves 10

NOTE: If barbequing, simply wrap fillet in double-aluminum and bake in barbeque with one burner off. Place salmon packet on side that is off and close the lid. Cooking times may vary depending on the temperature of your barbeque.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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