Recipe by Jim M
"A quick baked salmon dish."
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butter, cut into 16 pieces
garlic, thinly sliced
2 (1 pound)
butter, cut into 8 pieces
lemon, cut into 8 slices
Oh man, okay I won't press done expecting it to make a space. I used olive oil instead of butter, and added dried dill seasoning which added a mild but tasty flavor. Served on a cold mixed green salad with purple olives, cherry tomatoes, grilled red beets, hearts of Palm, artichoke, shredded carrots, kidney beans and white quinoa. We also used a miso-ginger vinaigrette. Such a delicious salad will definitely be making this with the salmon for years to come!
I expected more from this recipe. Next time I make salmon which is several times a month, I will be using another recipe.
Basically this is a poached salmon---yummy as a main dish, but I bet it's even better cooled on a salad. I used all the ingredients but in smaller proportions. I skinned the bottom of my salmon so that the butter/garlic on the bottom of the dish could seep into the salmon from that side. I thought that the amount of water/lemon juice may have been a little too much because I didn't even use all of that. I will try it again without even using the water but just the butter, garlic, and lemon juice. I was afraid of the high heat with my dish, so I did only cook it at 425 but a little longer. I kept thinking of capers with this, but then that's a whole different dish! This was very good, so thanks, Jim M!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Lemon Butter Salmon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 356
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