I doubt I’m alone when I say I love love love fish and seafood. When I’m on a ocean side vacation I eat it for every meal, but here in the Midwest I consider it an occasional and a little bit of an expensive treat. On our trip to Seattle a few years back, I remember someone commenting “even the sushi at the grocery store is amazing.” In Minnesota, not so much. Here I shop at Coastal Seafoods, the best seafood shop in town (that I know of anyway), and today the guy behind the counter (who you should always ask because they really know their stuff!) recommended salmon for the best bang for my buck.
This particular type of wild salmon is less fatty than farm raised salmon so I thought, honey garlic butter, melting over the top, fresh out of the oven. I like to keep fish simple, roasting it with just olive oil, salt and pepper, and topping it with a tiny pad of the honey garlic butter; and serve it with something easy…tonight some potatoes, and a green salad.
Recipe: Roasted Wild Salmon with Honey Garlic Butter
- 3/4 to 1 lb fresh salmon
- olive oil, salt and pepper for seasoning
- 2 T butter, room temperature
- 1 small clove garlic, minced or mashed to a paste
- 1/2 t honey
- 2 fresh basil leaves, chopped
- Preheat oven to 425, convection bake setting if your oven has it (the fan is on)
- On a baking tray, lay salmon (skin side down) and season it with oil, salt and pepper and bake for 11 minutes or until desired doneness is reached (I like medium, don’t overcook salmon, it becomes dry and terrible!)
- Meanwhile combine all other ingredients for the butter and mix well with a fork. The butter can be made ahead of time and kept in the fridge, or made in a larger quantity and frozen for later use (I actually had a bit left over from this recipe so I froze it)–great on steak, chicken, pasta, bread, etc.
- When the salmon is done, let it rest 10 minutes before serving. Then top it with a bit of the honey garlic butter and serve with any sides you like (mashed potatoes, salad, roasted veggies, bread, anything!)
Preparation time: 15 minute(s)
Cooking time: 11 minute(s)
Number of servings (yield): 2
Microformatting by hRecipe.