Wednesday, August 15, 2012

Mark Bittman's Roasted Salmon with Butter

I am always looking for easy recipes that you can make with one arm tied behind your back and that don't require a ton of ingredients.  Oh and it helps if those dishes are at least relatively healthy.  This recipe has exactly those qualities.  It really doesn't get any simpler than this - both in terms of the effort required and the number of ingredients.  Including the salmon, the dish only required 5 ingredients.  And since the dish was basically just salmon (with a little butter coating the pan), s&p and parsley, the dish is also relatively healthy.  Hurry omega-3 acids!  Considering how tasty the dish was, it is rather unbelievable that the dish was so easy to throw together.  The salmon was really nicely cooked and seasoned.  We cooked our salmon for 8 minutes and it was perfect - with a pink, slightly translucent center.  And it was so easy!  We served it with a simple arugula salad and watermelon and it was a perfect mid-summer mid-week meal.  This is the second post in a row where I have to thank Serious Eats for a lovely meal!  And Serious Eats also includes various riffs on this recipe using different herbs, or evoo in lieu of some of the butter that provide a few interesting modifications on this recipe, which makes it even more fun and attractive.  So I will have to try some of those out (or come up with my own interpretations) and figure out which is my favorite!

Recipe after the jump!

Mark Bittman's Roasted Salmon with Butter
Available on Serious Eats

4 tablespoons (½ stick) butter
Salt and freshly ground black pepper
1 salmon fillet (2 to 3 pounds), skin on if you like
2 tablespoons chopped fresh parsley leaves for garnish

Heat the oven to 475°F. When the oven is hot, put the butter on a rimmed baking sheet and sprinkle with salt and pepper. Put the pan in the oven for the butter to melt, about 1 minute. Watch it the whole time: As soon as the foaming stops, remove the pan.
Put the salmon in the seasoned butter, skin side down, and sprinkle the top with more salt and pepper. Return the pan to the oven.

Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve.

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