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Recipe: Baked Salmon Filet (two ways)

Main Dishes - Fish, Shellfish
BAKED SALMON FILET (TWO WAYS)

NO-FUSS WAY:
1 nice salmon filet, in a size that will fit your roasting pan*
1/2 cup white wine or chicken broth
1 clove garlic, minced
Dill or tarragon (or another green herb you like)
Freshly ground black pepper
Fresh lemon

GOURMET WAY (additional ingredients):
1 red or yellow bell pepper, seeded, cut in quarters lengthwise and further diagonally sliced into 1/4-inch strips
1 small fennel bulb, tops removed, sliced thinly (if you do not have access to fresh fennel bulb, substitute 1 large or 2 small leeks, tough tops removed, 1/4-inch slice and rinsed very well)

BOTH WAYS:
Get a roasting pan that will fit your filet. Spray it with Pam or melt a bit of butter and olive oil in it. Add wine or chicken broth. Place filet, skin side down in pan. Press minced garlic into top. Give it a good squirt of fresh lemon. Sprinkle with dill weed OR tarragon OR green herb of your choice. Grind some fresh black pepper over the top.

IF USING THE BELL PEPPER/FENNEL OR LEEK MIX:
Before placing filet in oven, saute these veggies in a bit of olive oil until softened. Add a pinch of dried basil while tossing. Spread over top of filet and proceed.

TO COOK (BOTH WAYS):
Put roasting pan in preheated 350 degree F oven for 9 minutes per inch (measuring from the thickest portion of filet)

*In my area we have recently been introduced to "steelhead trout" which is redder than salmon, cooks the same, delicious! Great substitute.

From: Pat, CT - 01-07-98
MsgID: 3158546
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Ways with Salmon Fillets
"As the food bakes and lets off steam, the paper bubbles up into an attractive dome. At the table, the paper is slit open to release the aroma." - From: Recipes in Wine Country

"Slow-roasting the tomatoes help them, develop a sweet, earthy flavor. For a rich and satisfying meal, just add a green salad." - From: Cooking Light Annual Recipes 2003

"Fennel, actually a member of the carrot family, resembles a bunch of celery with feathery green leaves." - From: AICR

"With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor." - From: American Heart Association Meals in Minutes

Aaron Creurer: "This is one of the dishes I developed for Celadon restaurant in Calgary, where went on to become a bestseller. - From: Cooks in my Kitchen

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