Thursday, July 14, 2005

Garlic-Dill Salmon Fillet

Last night was salmon - I made my usual broiled salmon with garlic and dill. I also coat the top lihtly with bread crumbs or, preferably, a bit of corn meal. I always use fillets instead of steaks, and I've recently started portioning the fillets out before cooking. I've found cooking time to be a bit shorter and I can see the ends of each piece better, so I'm not overcooking them. They stay moist and taste much better, plus I'm not tearing the fillet up trying to slice it after it's cooked.

Here's how I made last night's:

1 pound salmon fillet (I had a nice wild fillet), cut into 3 portions
Garlic powder
Dill weed
Lemon juice (from half a lemon)
Olive oil spray

1) Line a pan with foil and lightly spray the foil with oil
2) Sprinkle some garlic powder and some dill in the pan where the salmon will sit
3) Place the salmon portions into the pan skin side down.
4) Squeeze the lemon juice onto the salmon (catch the seeds!)
5) Sprinkle the salmon with garlic powder. sprinkle lightly for a subtle flavor or be more generous if you like garlic
6) Sprinkle the dill liberally on the salmon. (don't be too stingy with the Dill!)
7) Lightly sprinkle the salmon with the cornmeal. tHe idea is to make a very light coating, not quite a crust...
8) spray the salmon lightly with the Oil
9) put the salmon under the broiler until just barely pink at the bottom. The top should be just slightly crusting.
10) server immediately.

I served this with twice coked green beans (steamed, then added to hot olive oil and mustard seed and tossed about a bit).

It was pretty tasty and very quick to make, and healthy, too!


1 comment:

David said...

Lorence! This sounds GREAT! If it weren't so blasted HOT outside, I'd try this out on the grill. I may anyway! Thanks!