Friday, January 24, 2014

Herb Roasted Salmon

I came up with this recipe because I had thawed some salmon but was out of some of my
ingredients that I would normally use. Then I discovered that I had some hollandaise that I purchased from Trader Joe's for just such a lazy occasion. So I decided that I had not had salmon with hollandaise in a while and I wanted seasonings that would compliment the hollandaise sauce. This was the result and it is delicious!

This is an original McCracken Egg recipe.

4 - 6 servings

1 1/2 - 2 pound boneless, skinless salmon fillet
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1/2 teaspoon parsley flakes
Hollandaise for serving, optional

Preheat the oven to a low broil.

Make sure that the salmon is clean and pat dry with a paper towel.

Place on a cookie sheet lined with tin foil and lightly greased with non-stick cooking spray, vein side down.

Add the remaining ingredients, through the parsley flakes, in a small bowl and mix until combined.

Using a pastry or barbeque brush, spread the olive oil mixture evenly over the top of the salmon.

Broil on low for 8 - 12 minutes.

Turn the oven to a high broil and cook for another 5 - 8 minutes, or until cooked through.

Carefully remove from the oven and serve warm with hollandaise sauce.

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