Really in the mood for salmon tonight, we needed something lighter for dinner after the heavy pot roast and enchiladas we had over the weekend... not to mention all the cookies. So I was looking on line at all sorts of salmon recipes and the one I came up with is a hodge podge from other recipes that sounded good. The dinner turned out superb, and I cooked up some basmati & wild rice, steamed broccoli, and topped it off with shredded Parmesan for the side.
Ingredients:
3 salmon fillets
1 garlic clove
2 tbsp butter
1/2 tsp dillweed
lemon juice
salt
Directions:
1) Preheat oven to 400 degrees.
2) Put butter in a small bowl and microwave for 1 minute on power level 4 or 5 (just enough to melt it). Next mince one clove of garlic and add it to the butter. Mix it around with a brush.
3) In a small dish (make sure there is a lid, I use Corningware) squirt enough lemon juice to cover bottom of the dish. You can add more or a lemony taste, but about 1/4 inch layer was enough. Place salmon fillets in the dish.
4) Brush the salmon with the butter & garlic and then top it with a pinch or two of salt and the dillweed.
5) Cook for 10 minutes, then flip fillets, brush on another layer of butter & garlic, and more dillweed. Put the cover back on and cook for another 10 minutes. (20 minutes total cook time)
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