I grew up with an intense dislike for fish, mostly because I didn’t understand there was an ocean of yummy fish beyond the icky frozen fish sticks served at school. Well, now I’m older and somewhat more adventuresome when it comes to fish.
I’m still a little suspicious of most sushi since my feelings towards raw fish fluctuate. Sometimes I find it delicious and other times it really weirds me out. And I have no desire to catch my own fish and clean it. Nope. I prefer my fish to be anonymous.
Salmon tends to be my go-to seafood choice. It’s readily available and affordable. Oh, and it’s pretty tasty too. This dish is an easy, weeknight dinner created by the Barefoot Contessa who is one of my favorite Food Network chefs.
I made it for my brother when he visited last September. He seemed to enjoy it, although I didn’t quite follow Ina’s instructions, which was why the herbs turned an unappealing faded green. Oops. Fortunately, it still tasted good, but maybe wasn’t as eye-catching as it should’ve been. I’ve subsequently remade it with better results. So I guess the lesson is—follow the instructions.
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ROASTED SALMON with GREEN HERBS
Adapted from Barefoot Contessa
- 1 (2- to 2 1/2-pound) salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup minced green onions, white and green parts
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- Lemon wedges, for serving
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a roasting dish and season it generously with salt and pepper.
- Whisk together the olive oil and lemon juice and drizzle over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the green onions, dill, and parsley. Scatter the herb mixture over the salmon fillet
- Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. You can check by inserting the tip of a small knife. It should be firm and slightly undercooked in the center.
- Remove from oven and cover tightly with aluminum foil. Let it rest for 10 minutes to finish cooking.
- Serve with lemon wedges.
I served this with Trader Joe’s Brown Rice Medley. If you don’t have a Trader’s Joe’s, brown rice is a fine substitute.