Archive | January, 2012

Ingredients

• 1. salmon filet- 1 1/2 - 2 lbs (will need more if making extra for Salmon Salad Croissants)
• 2. lemon- 1, sliced into thin slices
• 3. potatoes, russet or gold- 2-3 large, peeled and diced into chunks
• 4. garlic- whole clove, peeled
• 5. sour cream- 1 cup (8 oz.)
• 6. baby carrots- 1lb ready-to-eat bag
STAPLES:
Salmon:
• 7. butter- 3 tbspns
• 8. olive oil- 2 tbspns
• 9. minced garlic- 1 tspn
• 10. dried dill- 1 teaspoon (or fresh)
• 11. salt
Potatoes:
• 12. butter- 3tbspns
• 13. salt
• 14. Carrots:
• 15. butter- 2 tbspns
• 16. brown sugar- 2 tbspns
• 17. salt
• 18. dried parsley

Instructions

Salmon can be marinated ahead of time, covered, from 2-3 hours to overnight.
Marinade:
1. Melt butter in measuring cup or microwave-safe bowl.
2. Add olive oil and garlic then mix well.
3. Place salmon in large shallow baking dish; make sure salmon is clean and patted dry.
4. Pour butter mixture over salmon.
5. Season with dill.
6. Place lemon slices over the top.
7. If marinating ahead of time, cover the salmon and place in refrigerator to marinate.
Dinner Time:
Salmon:
8. Heat oven to 375⁰.
9. Bake salmon, uncovered, until brown on top, approximately 25-30 minutes.
10. For a crispy top, turn oven from bake to broil during last 5 minutes of cooking.
This salmon recipe can also be cooked on the grill.
Potatoes:
11. Boil potato chunks together with garlic cloves in salted water until tender, approximately 20 minutes.
12. Drain water; add butter, sour cream and salt to taste.
13. Mash well with a potato masher.
Carrots:
14. In medium skillet bring carrots, ½ cup water, butter and brown sugar to a boil.
15. Once boiling, cover and reduce heat to simmer until most of water is absorbed, approximately 15 minutes.
16. Season with salt and dried parsley.