- 4 tablespoons (1/2 stick) butter
- 4 tablespoons minced chervil, parsley or dill
- 1 salmon fillet, 1 1/2 to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.
Time 15 minutes
Makes Yield 4 to 6 servings
From The Minimalist (Mark Bittman) in NY Times