Seeing Seafood in My Dreams
With Agnes' tasty clam chowder thread, thought it would be nice if everyone shared their favorite seafood and freshwater fare with the recipes. We like bacon wrapped broiled scallops. Huge scallops...
Forum Discussion
An awful lot of slow roasted salmon has been consumed in my household in the last few weeks. I could certainly have eaten/made other fish but this is my personal "safe" favorite during Lent. Allows me to concentrate on cooking freezer ready meat dishes through out the time w/ no guilt;).
Here's my base recipe:
2 lb. center salmon fillet, skinned
olive oil
Preheat oven to 250 degrees.
Rub fillet with EVO all over after placing it on in a roasting pan or half sheet.
Roast until fish is pinkish-orange, about 15-17 minutes. Transfer fish to plate and eat or allow to cool and consume at rm temperature. You may note there is no salt or pepper. Doesn't need it IMO but you can always add it during cooking or after if you prefer.
Here's a picture of the dish from a Christmas buffet:
Here's my base recipe:
2 lb. center salmon fillet, skinned
olive oil
Preheat oven to 250 degrees.
Rub fillet with EVO all over after placing it on in a roasting pan or half sheet.
Roast until fish is pinkish-orange, about 15-17 minutes. Transfer fish to plate and eat or allow to cool and consume at rm temperature. You may note there is no salt or pepper. Doesn't need it IMO but you can always add it during cooking or after if you prefer.
Here's a picture of the dish from a Christmas buffet:
