Monday, August 24, 2009

Slow Cooked Salmon for a Busy Weeknight

During the semester, I teach online several times a week at dinner time. Bill works a more normal schedule. He can't wait until I'm done to eat or he's up too late. This makes it difficult to cycle enough fish into weekday meals. I'm always on the hunt for ways to have fish ready for him and waiting for me. So, with a bit of hunting on the web, I found the solution: bake frozen salmon slowly!

  • Frozen salmon fillets for two, partially thawed if they need to be cut to fit the baking dish
  • 1 large Vidalia (sweet) onion, thinly sliced
  • 3-4 sprigs rosemary
  • 1/4 cup fig balsamic sauce*
  • oil to grease the baking dish
  • salt and pepper
*You might substitute for the fig balsamic sauce:
  • cranberry sauce cut with some balsamic vinegar
  • a flavored mustard
  • pesto
  • red pepper coulis
  • olive tapenade
  • or anything else that strikes your fancy
  1. Oil the inside of a covered baking dish
  2. Line the dish with half the sliced onion
  3. Lay the salmon on top of the onion
  4. Salt and pepper the fish
  5. Lay the rosemary on the fish
  6. Cover with the rest of the onion and the sauce. To more heavily flavor the salmon, put the sauce directly on the salmon and the onion on the very top.
  7. Cover and bake in a 225°F oven for about 1 hour.
The salmon is well done but still moist. I wouldn't cook fresh salmon this way but it's a great way to cook frozen salmon that doesn't need watching at all while it cooks.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.