Something different with salmon?

I take a nice filet and drizzle some of my wife's bees honey on it with just a whiff of cayenne and toss in a hot oven really fast.

Eat over a salad with a bit of oil and vinegar to balance the sweetness of the honey. Don't overcook.

Or roast slow like Gris Gris does. With the honey though.

Gravlax: LINK

I swear by slow roasted now. The texture is buttery and the salmon isn't dry at all. I've been touting this regularly.

You can make whatever sauce you like. It doesn't need one. Sometimes, I just brush it with a little melted butter and season it.

I've had it with a yogurt sauce that a culinary student made for us when she showed me the slow roast method. Quite good.

Yogurt Dill Sauce

Tools:
-blender or food processor
-knife and cutting board
-peeler
Ingredients:
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)

First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.

Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.


Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.


Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.

Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint

Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.

Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.

For individual portions, I go about 20 minutes or so on 250. I just googled it and found one I liked. You have to really leave it in a long time to dry it out. I've had success every time on that temp. I've seen the temps range from 225 to 300. I think 300 is too high.

Here's one on 275. It takes relatively little time to cook. I was surprised.

LINK

Salmon Baked in Foil

Very easy recipe to make... you can thank me later. I would suggest adding about 50% more tomatoes than the recipe calls for and bake on 375 not 400. The tomatoes are absolutely delicious when done.

quote:

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That one was damn good tasting and light

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Is this a first?

quote:

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quote:
That one was damn good tasting and light



Is this a first?

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Nah, I've gotten a little risque lately.

GG, do you do skin side down, I'm guessing? Or do both (flip)?

Bacon makes a lot of things taste good.