Thursday, May 4, 2017

Garlic Baked Salmon

This past year I decided to buy 20 pounds of Alaskan Salmon from Zaycon foods. First off, it's amazing. Second, since I bought so much salmon and wanted to eat it almost every week I have had to find some new ways of cooking it.
This ladies and gents has become my new favorite way to cook it. It's fast, simple, full of flavor, AND there's hardly any cleanup because you cook it in foil.
If any of you know my 5 year old, you know she doesn't eat anything. Like....ANYTHING. But she loves this recipe and always has a large helping of this salmon. I call that a win.

This recipe comes from a blog called Little Spice Jar. I haven't browsed around to much on this blog but I did check out the home page a bit and just from the pictures of her food I think I will be returning to try out a few others!

1 ¼ pounds salmon
2 tablespoons lemon juice (fresh is best)
2 cloves garlic, minced
2 tablespoons cold butter, cubed**for anit-inflammatory see notes below
1/2 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
¼ red pepper flakes
1 tablespoon chopped parsley, for garnishing (optional)

1. Preheat the oven to 375ºF.
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce by half. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 10-12 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn.
5. Remove from oven, top with parsley. Serve immediately.

**Randi's Side Notes**
~ If you wanted to use this recipe for the Anti-Inflammatory Diet I like to use a lemon infused olive oil (if you don't have that just follow the recipe but instead of adding butter add olive oil and whisk together until it's incorporated nicely)
~ Please note: baking time may vary slightly due to thickness of fish. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
~ The salmon can also be wrapped in foil and barbecued at 375º-400ºF for about the same amount of time give or take a minute or two. Allow the salmon to ‘broil’ the same way you would in the oven, by opening the foil and allow the fish to dry out for just 1-2 minutes.

1 comment:

  1. It looks so so yummy! I love salmon and this recipe seems to be worth trying. Thank you for sharing, it's perfect for the dinner menu.


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