Recipe: Baked Salmon Filet (two ways)

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