lemony baked salmon

So i bought salmon at the grocery the other day... it is just as expensive as chicken up here so i think we may be eating a lot of it.  But I'm not complaining!  I got this delicious recipe from Real Simple.  Its super easy and delicious.



Prep Time: 10 min
Bake Time: 30 min


Ingredients 

1 cup bulgar (barley)
      **I forgot about this and made pasta as a side.  If you don't want to add the cous cous or barley with it then I would just do 1 cup of broth
1 1/2 cups low-sodium vegetable or chicken broth 
salt and black pepper 
1 pound asparagus (approximately 1 bunch), trimmed)
      ** I used a frozen bag
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1 lemon, very thinly sliced
      ** I didn't have this on hand so I improvised with lemon juice.  Lemon juice is concentrated so if you like lemon on your fish I would just use the juice instead of an actual lemon.  The lemon slice looks nice for presentation though.
2 tablespoons fresh dill
      ** I didn't have any of this on hand either so I used parsley
olive oil

Direction

Heat oven to 375 deg. F.  In a large, shallow baking dish, combine the bulgur, broth, and 1/4 teaspoon each salt and pepper.  Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus.  Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and top with lemon.
Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.
Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.

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sixteen sunbuckles: lemony baked salmon

Wednesday, October 26, 2011

lemony baked salmon

So i bought salmon at the grocery the other day... it is just as expensive as chicken up here so i think we may be eating a lot of it.  But I'm not complaining!  I got this delicious recipe from Real Simple.  Its super easy and delicious.



Prep Time: 10 min
Bake Time: 30 min


Ingredients 

1 cup bulgar (barley)
      **I forgot about this and made pasta as a side.  If you don't want to add the cous cous or barley with it then I would just do 1 cup of broth
1 1/2 cups low-sodium vegetable or chicken broth 
salt and black pepper 
1 pound asparagus (approximately 1 bunch), trimmed)
      ** I used a frozen bag
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1 lemon, very thinly sliced
      ** I didn't have this on hand so I improvised with lemon juice.  Lemon juice is concentrated so if you like lemon on your fish I would just use the juice instead of an actual lemon.  The lemon slice looks nice for presentation though.
2 tablespoons fresh dill
      ** I didn't have any of this on hand either so I used parsley
olive oil

Direction

Heat oven to 375 deg. F.  In a large, shallow baking dish, combine the bulgur, broth, and 1/4 teaspoon each salt and pepper.  Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus.  Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and top with lemon.
Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.
Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.

Labels: ,

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