| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
lb |
Salmon fillets; 1 1/4 to 1 1/2-inches at thickest part, rinsed and patted dry |
INSTRUCTIONS
BUTTER MIXTURE
FISH
(This method gives the salmon a lovely bit of crust but makes overcooking a
danger. Be sure to remove fish from the oven before its center is
completely opaque. The combination of butter and oil is rich and fragrant,
but you can use all butter or all oil if you wish.)
Preheat the oven to 500 degrees. Heat in a small pan over medium-low heat
until the butter is melted:
Spread half of butter mixture over the bottom of a shallow roasting pan.
Place fish in the pan, skin side up.
Sprinkle with salt and ground black pepper
Drizzle the remaining butter mixture over the fish. Roast for 5 minutes and
carefully turn the fish. Roast until the interior is nearly but not
completely opaque, about 5 minutes more. Remove the salmon to a platter and
pour all the pan juices over. Garnish with chopped fresh parsley. (Recipe
is from the recently published new JOY OF COOKING (Simon and Schuster,
1997).)
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Feb 16, 1998
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