I don't cook fish very often for various reasons. But lately, I've felt that we should add fish to our weekly diet. A few weeks ago, I baked some cod and masked it with avocados, salsa, cheese and corn chips, trying to slip some "meat" onto the table for my kids. By the end of the meal, we needed family counseling for the trauma I had caused in having my children eat fish. So, fast forward to this week. I thought I would be brave and try again...this time with salmon (which is my personal favorite). We had a winner! We even ate the leftovers the next night. Everyone liked it, although my pickiest eater won't whole-heartedly admit she liked it. So, this recipe is yummy and definitely worth sharing...
Baked Salmon
(found on allrecipes.com, of course!)
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees.
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
If you have leftovers, to reheat, keep salmon in foil, add a little more oil and heat for 10 minutes at 400...it's almost better the second day!
Just for a bonus, here's a great recipe for pork tenderloin...another hit for the critical palettes I try to appease on a daily basis...
Roasted Pork Tenderloin
(from Every Day with Rachael Ray December-January 2007)
2 large cloves garlic
1-1/2 teaspoons coarse salt
1 easpoon dried sage
1/4 teaspoon pepper
1 tablespoon olive oil
2 trimmed pork tenderloins
(about 1 pound each), at room temperature
Position a rack near the bottom of the oven and preheat to 500 degrees. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes. Flip over and roast again until the internal temperature registers 155 degrees on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160 degrees). Slice into 1/2-inch-thick slices.
Enjoy!
And...two points for the first person who can name the movie from which the title of this post is quoted?
