Ina does it again- this time with herb crusted salmon.
Cooking fish at home is rather new to me. I love fish, but I don’t have a ton of experience making it for myself. Usually when I bake fish, it turns out dry and rather tasteless. Well, now that I have tried this recipe, I won’t have to worry about bland fish ever again!
*I have modified this recipe slightly from Ina Garten’s cookbook, How Easy Is That?
You will need:
Salmon fillet, cleaned and deboned
½ cup white wine
Salt and pepper
1 tablespoon olive oil
Juice of 1 lemon
Fresh dill, chopped
Fresh chives, diced
Fresh parsley, chopped
Preheat the oven to 425 F.
Place the salmon in a shallow baking dish. Cover with lemon juice, olive oil, salt and pepper on both sides. Place herbs on top of fish and pour wine into the dish around the fillet. Bake for 12-14 minutes until salmon reaches desired doneness. Serve immediately.
A few notes:
-I used the partially dried parsley and chives you can buy in the produce section. These are partially dried but maintain the fresh taste of fresh herbs. The advantage here is that these keep longer in the fridge so I can use them for other things later in the week.
-Pick a wine you want to drink with your meal as your cooking wine. I went out on a limb and tried a canned (yes, that’s right canned) pinot gris with this and it was lovely.
-Herbs and wine add tons of flavor without adding tons of calories. This is a great healthy meal for weeknights.
-Fresh fish is best. I use frozen quite often, but there is a quality difference. Use fresh here if you can.
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