Reader’s Recipe: Salmon Edition

Time for a new Reader’s Recipe! Hoooooray! 😀

The lovely Michelle of Life with a Crazy Pup submitted a yummy lemon rosemary salmon recipe when I first called for Reader’s Recipes.

Since I had some fresh rosemary leftover from Kelly‘s rosemary chicken and zucchini recipe, I figured I’d give her recipe a shot tonight!

I first took two frozen salmon filets out of the freezer to thaw while Ryan and I took Sadie on a 2.5 mile walk and hit up the grocery store to buy our food for the week.

Thawing Fish

When we returned home, the salmon was ready for cookin’.

I rubbed the salmon with a mixture of olive oil, salt, pepper and minced rosemary before adding lemon slices, lemon juice and white wine (I nixed the capers that the recipe called for because I am not a fan).

Ryan minced the rosemary like a pro.

Ryan + Rosemary

Ready for Cookin'

Ready for Cookin'

After wrapping the fish up in foil packets, I baked it at 400 degrees for 15 minutes while also roasting veggies to enjoy with the salmon.

How easy is this recipe!? I really like uncomplicated recipes that call for minimal ingredients that I have on hand. They make me smile!

Lemon Rosemary Salmon

My Plate

This dinner turned out wonderfully and I owe a big thank you to Michelle!

Dessert

For dessert Ryan and I split a white chocolate Kit Kat bar that I sneakily stuck on the belt at the grocery store.

White Chocolate Kit Kat

This dessert got me thinkin’… How good would a chocolate and peanut butter Kit Kat be!? Get on that, Hershey… or Nestlé… or whoever it is that makes Kit Kats. 😉

Submit a Recipe

If you have a Reader’s Recipe you’d like to submit, feel free to comment on this post with a recommendation. I’ll be making another one next week!

Tonight’s Recipe

Salmon with Lemon, Capers, and Rosemary

(Submitted by Michelle, Altered from Giadia De Laurentiis, Everyday Italian)

Ingredients

  • 4 (6-ounce) salmon fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.

Mix together olive oil, salt, pepper, and minced rosemary.

Brush top and bottom of salmon fillets with olive oil mixture.

Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.

Wrap up salmon tightly in the foil packets.

Bake at 400 for 15 minutes. Check and make sure salmon is cooked all the way through.

Cooking Option: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

24 Responses

  1. That salmon sounds delicious!

  2. How easy is that salmon? It looks great.

    Check out Susan’s recipe that she posted tonight for Meatloaf Pizza. I’m going to make it tomorrow! http://thegreatbalancingact.com/2010/03/15/meatloaf-pizza-and-goal-check-in/

  3. Slow-Cooker Pineapple Chicken

    (adapted from Kath Eats Real food http://www.katheats.com/favorite-foods/crockpot-pineapple-chicken/)

    * 1 pound boneless skinless chicken breasts
    * 1 tsp turmeric
    * 1 tsp black pepper, to taste
    * 20 oz can pineapple chunks (canned)
    * 2 tbsp spicy mustard
    * 2 tbsp teriyaki sauce
    * 1 clove garlic, minced
    * 1 bag of frozen seasoning blend (mixture of onions, green/yellow/red bell peppers)
    * Red pepper flakes to taste

    Instructions

    Arrange chicken in bottom of crockpot. Sprinkle with pepper and turmeric. In a small bowl combine mustard, garlic and soy sauce. Pour over chicken. Next, pour in pineapple and seasoning blend. Sprinkle on red pepper flakes. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

    Serve with brown rice

    Quick and delicious! 🙂

    • I meant teriyaki sauce in the instructions. The original recipe calls for soy sauce. I only had teriyaki, but I’m sure either would work. I also got the teriyaki sauce that already had the bits of garlic pieces in it so I didn’t have to mince the garlic clove! 🙂

  4. yum! I haven’t had salmon in a while, I’ll have to try this recipe out

  5. Yum…that looks delish! A definite must try!

  6. I’m not a salmon fan, but I love reading and seeing new recipes! nice goin julie. Even more nice going on the dessert :).

  7. I wish I likes salmon:(

    Since, I know you are pizza lover like me…..you should try my yeast free pizza dough. (Just make sure to bake it by itself – without the toppings – first so it gets extra crispy!)

    http://www.sweetandsavoryfood.com/2010/03/yeast-free-pizza-dough-award-and-winner.html

  8. That looks like a great recipe, so simple and fresh! 🙂

  9. Mmm kit kats.. I really am only a BIG reeses fan and dark chocolate Hershey bar type of girl if I had to choose. But I do go after butterfingers too.. I am a sucker for mixing them into ice cream if I just cannot have them alone.

    Ever thought of making some type of bar cookie and crumbling the kit kat on top of it as a baked in topper.. omgosh my mouth is watering at this thought.

    • hahaha i feel like you & i could sit around and talk about candy for a couple of hours. i like your style. 🙂

  10. Hey, they sell PB kit kat over here in the UK. I absolutely love it. It’s called Kit Kat Chunk PB. 🙂
    Your dinner looks delicious!

    • I may have to move…

      • Don’t move as yet, I’ve just been told that they have stopped manufacturing it… oooh nooo, disaster! 🙂 They have replaced it by caramel flavour… I may have to start boycotting Nestle from now on as they obviously don’t have any decent taste! 🙂

  11. I think I’m going to have to start trying salmon again. It always looks so good.

  12. The fish looks delicious. Living in the midwest, we are now forced to cook with frozen seafood and here is a tip that has helped me out a ton:

    Tip: When frozen fish is defrosted and cooked, it can sometimes taste . . . well, fishy. To eliminate that fishy (unappealing) taste and smell, take your frozen fish out of it’s air tight container, place it in a baking dish, cover with milk, wrap it in plastic wrap, and defrost it in the fridge. Once defrosted, cook as normal.

  13. looks delish, fresh and healthy MMMM

  14. White chocolate kit kats are up there with my favorite candy! I just love white chocoalte anything and kit kats are the bomb!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: