I'm just going to start off with telling you that this recipe is a definite keeper. I rarely roast or bake fish because I always seem to end up with too-dry fish and a house smelling of seafood [yech]. However, this super simple recipe produces fish that is anything but dry and the only smells you'll have will be of delicious cream and herbs. Really easy to put together but impressive in how good it is, both taste- and nutrition-wise.

Taken from Nourished Kitchen, and I halved the portions using only one fillet of salmon.

1 cup heavy cream (not ultrapasteurized)
4 to 6 ounces wild-caught salmon filets
2 tbsp chopped fresh dill
2 tbsp chopped fresh marjoram
1/4 cup chopped fresh thyme

1. Preheat the oven to 350 degrees Fahrenheit.
2. Pour fresh, heavy cream over salmon filets.
3. Sprinkle fresh dill and thyme over the cream-drenched salmon.
4. Bake for 20 to 30 minutes or until salmon is firm and flakes easily. Serve immediately.

Before going into the oven:

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The recipe doesn't call for any salt, but I thought the fish would be a bit too bland without it so I seasoned the fish after the cream but before the herbs. Was a good move. The recipe's method also leaves out the marjoram it lists in the ingredients for some reason.

salmon2_zpsc7f218b8 photo salmon2_zpsc7f218b8.jpg

salmon3_zps5a095546 photo salmon3_zps5a095546.jpg

Going, going, gone!

Seriously, this was so delicious I polished off the whole fillet by myself even though I was kind of bursting by the end. It's beautifully balanced and the fish comes out so moist and lovely. And it's so easy! Perfect for dinner when you're too busy to do anything else. The only sad thing is that good salmon over here is so pricey, so this will have to be kept for special occasions.

Have a good week!
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