I made this dinner 3 days ago. As usual, I am running behind on updating my blog. It was a request from my cousin which got me to finally write about the recipe.
The fish itself is so easy to make. Writing of this blog post actually took longer than the prep time for the fish.
This is a winning recipe for any night when you are running really low on time or are tired and do not want to spend too much time in the kitchen. Go ahead try it. You will see what I mean.
4 salmon fillets – I used frozen ones
For the sauce:
3 tbsp olive oil
3 tbsp butter – melted
Juice of 1 lime
1/4 cup chopped cilantro
salt – 1/2 tsp
1.5 tbsp of capers (I am a huge fan of capers. You can cut back if you like)
1. Preheat the oven to 350 degrees
2. Sprinkle salt and pepper on the salmon fillets and set aside in a baking dish
3. In a mixing bowl, combine the sauce ingredients
4. Pour over the fish
5. Bake for about 20-25 minutes or until the fish is done*.
(*This is the rule I follow to decide if the fish is done: The rule of thumb is to cook the fish for 10 minutes for every inch of thickness, no matter what method of cooking you use. When you flake it with a fork, it will have lost the translucent look in the center and be an opaque white. If the edges are hard and dry, it is overcooked. Fish has very little connective tissue, so it cooks very fast. Source: answers.yahoo.com)
I served the fish with baby spinach tossed in Girard’s champagne dressing (oh so good!) and topped with grated carrots and garlic knots. You can serve with any kind of bread or even a rice pilaf.