Editor's note: Welcome Maura back to the Food Lush family! You might remember her from awesome Food Lush posts of the past, and we're thrilled to have her return. You can see her new bio on the staff page.
Hi Food Lush! I'm really excited to be back here writing about all things food. Last week I came across a fantastic recipe for a food I do not care for all that much: salmon. Now, you may ask yourself why I make food I do not like. That is a very reasonable question! I happen to be dating a man who loves his salmon. (He's from Michigan and I'm pretty sure loving salmon is in the state constitution.) Because I love him, and he loves salmon, I make salmon. (Awwwww.)
Salmon is also a healthy source of protein, vitamins and omega-3 fatty acids, and I often find frozen, wild-caught salmon filets on sale at my local grocery store. For all of these reasons, but mostly because of the compliments I get for making it, we eat salmon a few times a month. I've tried a variety of cooking methods, including broiling, poaching, marinating and making salmon burgers, but it still has that distinctively fishy taste that does not do much for me. Finally, I found a recipe that I like.
This is Ina Garten's Roasted Salmon with Green Herbs, which I found on the Food Network website. My favorite feature of this recipe is that the salmon is juicy, flavorful and very mild tasting. The herbs, lemon juice, olive oil and white wine make a delightful, delicate broth that infuses the salmon with flavor. The second reason I like this recipe is that the ingredients are usually something I have lying around. I pullled dill out of the freezer and picked up some fresh parsley at the store, but I usually have green onions, lemon, olive oil and white wine on hand.
Although the recipe calls for marinating the salmon for fifteen minutes, resulting in 47-minutes of total prep time, I marinated the salmon for just as long as it took me to prepare the other parts of the meal. Aside from some prep I did earlier in the day for the side dish, I had everything on the table in 30 minutes. A meal in 30 minutes is a winner for me.
Check back next week for the story behind those cute zucchini fritters that we ate with the salmon!