www.monthlymealplanner.com
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| For Salmon, I usually figure about 1/2 lb. per person, but if you have light eaters, or if you have a lot more planned in your meal, scale it back a bit. | |||||
| Ingredients: | |||||
| 2 lb. | salmon | ||||
| 1 | lemon | ||||
| 3 T. | olive oil | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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If you're using salmon that was frozen, be sure to thaw it in the fridge (or sealed in airtight plastic packaging submurged in a sink full of cold water) completely before cooking.
Rinse and pat the salmon dry with paper towels. Arrange fish, skin-side-down on a foil-covered cookie sheet or broiler pan. Drizzle olive oil over surface of fish and sprinkle with salt and fresh cracked pepper. Cut the lemon in half lengthwise and then into several thin slices. Cut several shallow lines across the surface of the fish, (perpendicular to the length of the fish fillet). Stuff each cut with a slice of lemon. Arrange the lemon slice so that it is standing up, rind-side-up. Broil, 5-6 inches from the heat source for 10-20 minutes, until the fish flakes easily and has a uniform color throughout (lighter than its color when it was raw). Check the fish every few minutes after the first 10 minutes of cooking. The cooking time will vary, depending on the thickness of the fillet. Serve with fresh-snipped parsley and additional fresh-sqeezed lemon juice or Hollandaise Sauce. |
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