Lemon- herb butter salmon with makes for an easy dinner
Once you stir up the soft butter, your choice of herbs, grated lemon peel and a little salt, the work of turning out this easy dinner is almost done. What’s more, the herb mixture can be prepared well in advance. The next time you plan a salmon dinner and can obtain a family- size filet, consider this recipe from Pucker: A Cookbook for Citrus Lovers, by Gwendolyn Richards ( Whitecap, $ 29.95). You roast the fish at a high temperature by the so- called Canadian fish-cooking rule of 10 minutes per inch thickness of fish. If desired, you can lay the fish on a piece of aluminum foil, thereby reducing the cleaning up. Richards, a Calgary food writer and blogger, suggests dill, parsley, tarragon or basil and likes to serve the fish with boiled baby potatoes to sop up the melted butter. If new potatoes are not available, use any variety, peeled, quartered and cooked just until tender.
SALMON WITH LEMON-HERB BUTTER
Serves 4 to 6 1/ 3 cup butter, softened 1/ 4 cup coarsely chopped fresh herbs 2 teaspoons grated lemon rind Salt 2 pounds salmon filet Vegetable oil Freshly ground pepper
1. Mix together the butter, herbs and lemon peel. Add salt to taste, starting with about ¼ teaspoon. Set aside.
2. Preheat oven to 400 degrees F. Place salmon, skin side down, in an oiled baking dish or roasting pan. Brush fish all over with oil. Season with salt and pepper. Bake, uncovered, 10 minutes per inch thickness of fish at its thickest point, or about 15 minutes, until fish will flake with a fork.
3. Remove fish from oven and immediately spread it with the butter mixture so it melts all over the fish. You can serve the fish straight from the baking dish.