This week’s menu will come as an absolute shocker to anyone in my family. Yes, first it was Barbecue and this week it’s FISH! Salmon, no less. It’s true. This from the girl who was nearly disowned from her lobster-lovin’ New England family. I still don’t like lobster, and my husband has tried to no avail to get me to like catfish and crawfish…but I can now claim to like salmon and shrimp. And the best part – my kids love it too!
BAKED SALMON
2 lb. salmon fillet
2 T butter (I used Smart Balance)
1/4 C white wine or chicken broth
2 T lemon juice
1/2 t pepper
1/2 t dried tarragon
Place the salmon in a 13″ x 9″ baking dish, skin side down. Brush with softened butter. Combine remaining ingredients and pour over salmon. Bake at 425 degrees for 20-25 minutes, or until fish flakes easily with a fork.
Serve with couscous and warm wilted spinach.
This recipe can also be grilled. If grilling, place the salmon in a grill basket, brush with butter, and grill for 5 minutes. Then baste with broth or wine mixture while continuing to grill 15 minutes longer or until fish is cooked through.
Me and fish. Whodathunkit?