Baked Salmon with Lemon and Shallots
Salmon with Asparagus
Baked Salmon with Lemon and Shallots
Serves 4
1 1/2 pounds salmon fillets
3 tablespoons extra virgin olive oil
1/2 lemon, sliced
1 teaspoon crushed red pepper
2 shallots, sliced
Quoted message said:Quoted message said:From Scott Conant, chef at L'Impero. This is good with stewed lentils
and
sauteed broccoli rabe.
Pre-heat the oven to 300 degrees. Season the salmon with salt and pepper
and
set aside. In a saute pan over medium-low heat, combine olive oil, lemon,
red pepper and shallots and let flavors steep for 3 minutes.
Arrange the salmon in a single layer in a baking pan. Pour the olive oil
mixture over it. Bake 10 minutes, basting once or twice with pan juices.
The
fish should be barely cooked.
Salmon with Asparagus
Serves 4
6 new potatoes, washed and thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
Salt to taste
4 (6-ounce) salmon fillets
4 tablespoons orange juice
1 teaspoon grated orange zest
2 teaspoons honey
2 teaspoons white wine vinegar
1/2 chopped orange bell pepper
Black pepper to taste
Pre-heat the oven to 425 degrees. In a skillet, toss the potatoes,
asparagus, oil and salt. Roast for about 15 minutes.
Meanwhile, in a single layer on a nonstick baking sheet or large ovenproof
skillet, arrange salmon in single layer. Sprinkle salmon with salt. Place
the pan in the oven and roast 10 minutes or until done.
In small bowl, stir together the orange juice, orange zest, honey, vinegar
and orange bell pepper. Season with salt and pepper.
Place salmon and vegetables on a plate and top the salmon with the relish.
Source: Clipping-Cooking Digest
Posted By: Diane Spangenberg <[email hidden]>
FROM ANN IN FLA
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