A while back(before my computer crashed) I made this recipe from the March Food Network Magazine(pg103). Our family, small people included, enjoy fish so I'm always looking for good ways to prepare it. This will definitely be used again. What I loved about this recipe was that the fish was very tender and moist. Fish is so easy to overcook and while I've gotten the hang of panfrying, salmon especially always makes me feel like I'm on the clock. And with the small people always interrupting, it's nice to have a recipe that has a little leeway.
Salmon
leeks(if you don't know how to use this vegetable, it's totally worth exploring)
EVOO
salt(I use Kosher for almost everything)
chopped shallots(again, another veggie worth getting to know)
butter
chives
tarragon
parsley
fresh lemon juice
The real flavor here came from the butter which combined the last 6 ingredients. I was a little afraid not cooking the shallots would have a bit too much bite to them but they mellowed as the salmon rested. The leeks were roasted beforehand and the salmon then placed on top of them, basted with the EVOO from the leeks and roasted at 275 degrees for 30-40 minutes(until firm). I would try to get bigger leeks so that there is something there to bite into after the dish is done cooking. This was very tasty and I really look forward to preparing it again!
