Monday, October 5, 2015

Baked salmon with lemon, dill, caper sauce. Fresh steamed green beans and side salad

This meal was thrown together with things around the kitchen and pantry. The salmon recipe was suggested to me by a friend, however modified it alot to make this. So here we go!

I always try to cook in order of when the food will be ready. Cold items on the plate is one of my biggest pet peeves in cooking, and kind of adds a challenge to the whole process.

I put the salad together first. I used some organic spring mix as the salad base. Then cut up a hard boiled egg, the last tomato from my garden, some bacon bits, and some french fried onions to add  crunch. Then right before we ate I drizzled homemade dijon honey mustard dressing. 

Then I cut the fresh green beans (also from my garden) and placed them in a steamer pot (double boiler) with about 2 cups of water in the bottom. I let them steam while I prepared the salmon. When the beans are bright green and tender they are ready. Season with salt and pepper before serving.

Finally, preheat oven to 400. Spray glass baking dish with cooking spray or olive oil. Salt and pepper salmon and place in baking dish. Then take 3 tbsp butter and melt in microwave. Add 3 cloves minced garlic, 1 tbsp capers, and 1 tsp dill weed. whisk together.  and spoon evenly over each piece of fish.  Take a thin slice of butter and place on each piece then squeeze juice from 1/2 lemon over whole dish. Bake until fish is flaky and has an internal temp of 130. (less than 10 minutes- just keep checking it)

Hope you enjoy!!!!

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