Sunday, March 8, 2009
What's for Dinner? Lemon-Garlic Roast Salmon
We don't eat out often. Partly out of frugality, partly from lack of choices in our rural area. So I cook dinner just about every night ... which means every afternoon about 3:30 I start wondering what the heck I'm gonna fix!
Part of my goal in writing this blog is to create my own cooking journal, documenting recipes I liked (or didn't like), strategies and sources.
And, I'd like to share them with those of you who might also be wondering what the heck you're gonna fix tonight?
Last night's solution: Lemon-Garlic Roast Salmon
Salmon is one of the few reliable seafoods we can get up here in the high-mountain desert (I have no idea why), so I'm always on the lookout for new ways to cook it.
I found this recipe in Lynne Rossetto Kasper's emailed newsletter, "Weeknight Kitchen". I subscribe to her newsletter, and also recommend her radio show and/or podcast, The Splendid Table.
This is a loosely-Greek-inspired marinade of olive oil, fresh lemon juice, garlic, comino and chile powder (or paprika) that I used for salmon, but Lynne says works well with other fresh fish.
I liked the chile powder with the salmon, but if you've substituted a more delicately flavored fish, paprika might be a better choice. Especially Spanish smoked paprika, mmm ...
Anyway, it's a short (20 to 30 minute) marinade, then quickly oven-roast the fish with its marinade, less than 15 minutes.
I skipped the potatoes from her recipe -- didn't have time, and I wanted something lighter. Instead I made buttered orzo with freshly grated Parmesan, and steamed broccoli.
Quick, tasty, and a keeper for our dinner rotation!