Monday, December 10, 2012

Sunday Dinners: Baked Salmon--elegant, rich...and so tasty!

Let me start by saying that because I worked yesterday (had a delightful event—along with 29 other authors, at La Casa Azul Bookstore in East Harlem….but that’s another story!), I knew I wouldn’t have my usual luxury of several hours to prepare dinner. Additionally, for some crazy reason, I’ve been craving fish (Fearless Leader-Trainer, Shawn—maybe this is because you said it was good for me!). That craving, and the combination of a short prep time, pushed me to baking salmon.

This is a super-simple recipe for a dish that is big in flavor. In fact, now I’m thinking that I’ll make it just like this for Christmas Eve (actually, now I’m thinking I might play with a kind of seafood paella—but served atop quinoa…but that, also, is another story!).  I paired it last night with steamed asparagus and snap peas, quinoa topped with sautéed onions and scallions, and chicory and red leaf lettuce with cucumbers, apples, roasted nuts, feta cheese and a light vinaigrette (and a multi-grain bread).

Here I topped my salmon with sautéed red onions and scallions--
As you’ll see, I baked the salmon skin side up at first and then flipped it. You can do it this way, or keep it flesh side up the whole time. Either way, I’m sure you’ll enjoy it! And, you can do what I'm doing: keep leftovers to add to your lunchtime salad the following day! 

(By the way, I did grill some Colombian Chorizo, as a back up for both my husband and my brother-in-law! That worked well, too.)

Baked Salmon with Lemon, Scallions, and White Wine 

Serves 6 to 8

Olive oil
2  to 3 pounds salmon fillet (you should calculate 6 to 8 ounces of salmon per person)
3 lemons, 1 for juicing, and 2 to slice into half moon pieces
Coarse salt and freshly ground black pepper
5 scallions, white and light green parts coarsely chopped
White wine
Fresh Parsley or dill

Preheat the oven to 375°. Using the olive oil, lightly grease a baking dish large enough to fit the fillet. Check the salmon for any bones (and take ‘em out!) and place it skin side up. Squeeze juice from one lemon on top. Season with salt and pepper.

Bake, uncovered for about 20 minutes. Gently flip. Add more lemon juice, a few of the lemon slices, the scallions, and a splash of white wine. Bake another 10 minutes or so, or until the fish flakes easily with a fork. Serve warm or at room temperature. Garnish with the remaining lemon slices, and fresh parsley or dill.

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