| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1995 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Heads garlic; broken into |
|
|
; separate cloves, |
|
|
; peeled |
| 1/2 |
c |
Olive oil; (about) |
| 3 |
tb |
Unsalted butter |
| 8 |
|
Salmon fillets; (6- to 7-ounce) |
| 4 |
ts |
Fresh lemon juice |
| 4 |
ts |
Chopped fresh rosemary |
INSTRUCTIONS
Preheat oven to 400F. Place garlic in ramekin. Pour enough oil over to
cover. Wrap ramekin in double thickness of foil. Bake until garlic is very
tender, about 35 minutes. Using slotted spoon, transfer garlic and 1
tablespoon cooking oil to food processor. Add butter to processor; puree.
Season with salt and pepper.
Preheat oven to 450F. Place salmon on baking sheet. Season with salt and
pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1
tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle
rosemary over and serve.
Serves 8.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 2855 Calories (kcal); 190g Total Fat; (60% calories from fat);
272g Protein; 4g Carbohydrate; 801mg Cholesterol; 918mg Sodium Food
Exchanges: 0 Grain(Starch); 38 Lean Meat; 1/2 Vegetable; 0 Fruit; 28
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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