This incredibly versatile salmon is easy, delicious and works equally well hot or cold. I make it dinner, lunch with friends or as an appetizer w/crackers for a party. You'll make this often. (This dish is adapted from a recipe by Chef Marshall O'Brien)
Course Appetizer
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1.5poundsfresh salmon
2small clovesgarlicor 1 large clove
4large scallions
1/2bunchfresh cilantroabout 1/4 cup chopped
1large lemonor 2 small lemons
1/2teaspoonkosher salt
1/4 teaspoonground black pepper
1tablespoonolive oil
Instructions
The Salmon
preheat the oven to 350 degrees
Dry the salmon and remove pin bones with a tweezer or small pliers. You'll feel the pin bones if you run your fingers down the middle of the filet. Just lift the filet from underneath slightly and use the tweezer to remove
Cover a sheet pan with foil, spray the foil with cooking spray (or brush with vegetable oil) and place the salmon filet on the pan, skin down. I often ask my fish monger to cut the filet into portions, particularly if I'm serving it hot.
The Lemon-Herb Mixture
Chop the 4 scallions into a small dice. Use all the white and about 1/2 of the green
Finely chop the 2 cloves of garlic
Chop the 1/2 bunch of cilantro
Place the scallions, garlic, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper into a small bowl. Squeeze the juice from the 1/2 large lemon, or whole small lemon into the mixture
Mix to combine and add the 1 tablespoon of olive oil
The Combo
Spread the lemon/herb mixture evenly on the salmon filet
Thinly slice the other half of the large lemon or the other small lemon and place the slices on top of the lemon/herb mixture on the salmon filet
Roast the salmon in the oven until it's fully cooked. It should feel firm to the touch. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Depending on the thickness of the filet - it will take between 20 and 25 minutes.
Serve immediately with your favorite salad or side dish (it's fantastic with my Cilantro Ginger Rice!) or let cool completely and refrigerate to serve cold. Enjoy!