Friday, February 4, 2011

Easy Lemon-Pepper Blackened Salmon

For this recipe, I wanted to step outside my comfort zone of cooking with chicken, even though there is something to be said for the various different ways to cook such a simple bird. I wanted to deliver something new and fresh to you, so I ventured out with salmon. For one it's a lot healthier on your waistline than some of my other recipes and two, it just looks good. I found this recipe on allrecipes.com. (Thanks Julie for the website. It might just be my new favorite!)

Ingredients:
  • 2 tablespoons butter, melted

  • 2 tablespoons fresh lemon juice (I used about 2 whole lemons)

  • 1 teaspoon chopped fresh parsley

  • 1/2 teaspoon garlic powder

  • salt and ground black pepper to taste

  • 1 tablespoon whole black peppercorns

  • 4 salmon fillets

  • 2 tablespoons olive oil


  • Directions:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
    3. Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
    4. Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

    Review: Well, this one was a swing and a miss for my family. Even though, I loved it and could definitely prepare it again, my boys were not fans. It must be a texture thing and of course, a fish thing. The salmon was very flakey and had just the right amount of lemon for the fish, no over kill. I probably could've bake it a little longer because the middle was still a little rare. When serving fish, I have yet to find the perfect side dish. Next time, I might serve it with some steamed asparagus.

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