Skip to main content

Broil-Bake Salmon


Stan & Gwen’s Broil/Bake Salmon
*******
Serves 10

We fixed this countless times when we lived in Bellingham, WA.  Some local fishermen used to pay Stan for his legal services with salmon.  It has become a staple in our family menu.
  
1 (4-8 LB) salmon, filleted w/ backbone removed
1/4 C butter (use olive oil if you can't have dairy)
3 cloves garlic, minced
1/4 C olive oil
2 TBL fresh lemon juice
4 green onions, chopped
3 TBL minced fresh parsley
1 tsp dried dill, or 1 TBL fresh dill sprigs
1/2 tsp salt
1/4 tsp freshly ground pepper
*
Lemon wedges
Parsley sprigs

1.     Preheat broiler.  Place oven rack in second position from top.
2.     Find a glass or ceramic baking dish just larger than the large salmon fillet.  Otherwise, make a “baking dish” with heavy-duty foil or two thicknesses of regular foil by turning up 1-inch edges of foil to form a tray just larger than the salmon.  Place this foil tray on a jellyroll pan to hold the salmon. (If you are barbecuing, make a double-thick foil tray big enough to hold the salmon with a 1-inch edge turned up around the perimeter.
  1. In a small saucepan over medium low heat, melt butter and sauté garlic about 2 min. Do NOT brown. Add next 7 ingredients and keep warm.
  2. Spoon a few tablespoons of butter mixture in baking dish or foil tray.  Spread it where salmon will be.  Place salmon in dish, skin side down, and spoon remaining butter mixture over fillet.
  3. Broil with oven door ajar, approx. 10 min. or until surface is nicely browned. DO NOT OVERCOOK.
  4. Close oven door; set oven controls at 350. Bake for 15 min. more or until fish flakes when pierced w/ a fork. Remember that fish gets tough if over-cooked, so don't be afraid to take it out of the oven a time or two to check for delicate flakiness.  Just press it and if the fish separates on the visible lines it’s done.
  5. Remove from oven and place salmon on a heated platter; garnish w/ lemon wedges and parsley.

(If barbecuing, place foil tray directly on rack over hot coals, spoon few TBL. of butter mixture on tray, place salmon, skin side down on tray, and cover w/ remaining butter mixture. B-b-que for approx. 10 min. check salmon for flakiness.)



Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…