38 minutes ago
Friday, December 18, 2009
Here is something easy and healthy for a change.
I always roast my fish at 425F for 12-14 minutes with olive oil and kosher salt but I wanted to try something different.
I tried cooking fish Pioneer Woman's way.
2 minutes, seared in a skillet, undisturbed, then tranfered to a 375F oven for 8 minutes to finish the cooking process.
I removed the skin, as Ree did, and followed her directions.
Fish can be tricky, that's why I stick to my tried and true recipe.
One of the salmon filets stuck to the pan, but the other came out with a beautiful crust. Since I was using salmon, it needed to be cooked an extra few minutes.
I made her shallot & lemon butter pan sauce which was simple and delicious.
3 tablespoons of butter, a minced shallot, some lemon juice w/ zest, heated in a skillet for a few minutes.
I served the salmon on top of a simple orzo salad that consisted of chopped tomatoes, cucumbers, dill and kalamata olives. Drizzled with olive oil, lemon juice, salt & pepper.
This was a fresh and healthy dinner, and it took all of 30 minutes to put together.
You can skip the lemon shallot sauce, but it made the fish extra yummy!