This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.
Continue reading “Glazed Salmon with Butter and Honey”This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.
All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.
Ingredients:
2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper
Preparation:
Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.
Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf. Seafood Stock Pilaf: A Unique Twist on Rice
Note: All of these spices can be purchased in most grocery stores, but I feel that the prices and quality of The Spice House in Chicago can’t be beat.
If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius and I came across this recipe for his house starter, which is served before every meal. I took the recipe down exactly, so credit where credit’s due.
Continue reading “Le Bernardin’s Famous Salmon Rilette Starter”