My bag of tricks for making quick and easy dinners often involves salmon.
I typically keep a fillet or two in our freezer, knowing that if ideas or time are running short I can pull it out, defrost it quickly, top it with olive oil, salt, and pepper, throw it oven and be done.
I rarely spend more than 30 seconds on salmon preparation because the fish can stand on its own. This week, however, I decided to give it a little bit more thought.
Both herbs and citrus are, of course, a nice accompaniment to fish. I added a little brown sugar and coriander to round out the flavor, then mixed it all with olive oil and rubbed it gently onto the fish.
The fish went in the oven while I opened up a bottle of white wine, and when they came out 13 minutes later, they looked perfect.
A nice green and flavorful topping on the flaky pink fish with minimal effort. Weeknight dinner, anyone?
- 1 teaspoon brown sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons parsley, finely chopped
- 1 teaspoon coriander, ground
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- 3 tablespoons olive oil
- 1 pound wild caught salmon fillets
- Preheat oven to 450F.
- In a small bowl, combine brown sugar, lemon zest, orange zest, parsley, coriander, thyme, pepper, salt, and olive oil. Mix well.
- Place salmon on baking sheet and pat dry. Gently rub herb and citrus mixture into fish, spreading evenly.
- Bake for 13-15 minutes, until fish is flaky. Remove from oven and serve immediately.
This is so beautiful!!!! I love citrus zest with fish…oh heck I like it with anything! This looks really great!!! Gotta try the coriander…interesting twist :)
writes Girl and the KitchenYes, the coriander certainly makes it more interesting!
writes Vicky