Not long ago my wife and I were what you would consider cooking-challenged. Anything more difficult than boiling water or grilling a steak was way out of our league. I got the following simple tip from a butcher working for Fred Meyer. From that positive experience our cooking ability has blossomed.
Dilled Salmon Fillets
Preheat oven to 450º.
Cut a sheet of aluminum foil big enough to enclose the fillets.
Spray it with olive oil or your favorite cooking spray.
Place the salmon on the foil, skin side down.
Slice some ¼” cucumber slices on the salmon.
Seal the foil.
Cook for about 25 minutes.
You’ll need to adjust either the time or temperature depending upon the thickness of the fillet. 25 minutes is a good starting point, and you’ll soon figure out how to fine tune things. Until then, if it's not quite done, just toss it back in the oven for a few more minutes.
The result is that the cucumber will infuse the salmon with a mild dill flavor, your salmon will remain moist and tender, and you’ll get some good cooked veggies to boot! Who knew cooking fish could be so easy?
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