Tuesday, September 15, 2009

Salmon Fillet with Citrus and Thyme

We eat Salmon as much as we eat Tilapia. Okay I exaggerate. We eat it about once every two weeks. I am always looking for new and interesting salmon recipes. I remember being at the hair salon and seeing this one in a Real Simple magazine. I ask my hairstylist if I could rip out the page. She said no, so I grab a Barrack Obama campaign volunteer registration card, as it was the closest scrap paper next to me. I had this dull pencil and started scribbling the recipe down. How about that recipe is still as is, on that Barrack Obama campaign volunteer card...stuffed in my recipe book.



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I don't use fresh thyme as I never have it on had. That will change when I grow my own herb garden! Also I tend to put the thyme on the salmon and not around it as I like the texture.


trimmedsalmon1


INGREDIENTS


1 3-pound piece skinless salmon fillet


1 tablespoon olive oil


kosher salt and pepper


1 orange, thinly sliced


1 lemon, thinly sliced


12 sprigs fresh thyme



DIRECTIONS


Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet, drizzle with the oil, and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.


Scatter the orange, lemon, and thyme around the salmon.


Roast until the salmon is opaque throughout, 20 to 25 minutes.


Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.



The salmon above is served with Whole Wheat Couscous. Of course I season my couscous with a Maggie Vegetable Bouillon Cube!

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