Perfect Salmon Recipe

In the beginning, my dear husband could barely chop an onion.  But, he had a natural penchant in the kitchen, combining spices and flavors like a natural chef, and suddenly... his meals were frequently better than mine!  Which is, honestly, an awesome thing.  Even if it threatens my ego.  ;-)

Despite his brilliant innovation, some of our favorite recipes remain the classic ones – like this salmon-baking method, which my parents learned from their Washington-state-neighbor, when THEY were newlyweds.  It truly is the easiest, most-impossible-to-mess-up way to cook salmon.  

Husband recently perfected it, and here is photographic proof that this meal is amazing.  And uber-simple.

You'll need:

-          Salmon (mostly-thawed is ideal for these cooking times) – chunks, fillets, or the entire fish will work equally (DO remove the head/insides though)

-          COLD Butter slices

-          1 Lime

-          Salt, Pepper, and Dill (if you like dill – we don’t)

-          Tin-foil

-          Cookie cheet or baking dish (anything with edges, to prevent juice leakage/oven messes)

First, lie the fish on the tinfoil (enough to generously enclose the fish, and seal firmly shut), on a cookie sheet.

Cut deep slices in the fish chunks, (don’t cut entirely through the fish, but do cut deeply) and insert butter pads into them.  Squeeze lime over fish, then salt/pepper it.

(Or, if you’re working with the entire fish, filet it and put butter pads inside, then re-close the fish)

Put in the oven, at 400 degrees, for 15-18 minutes (if using roughly the amount of fish pictured above). 

Or until your fish looks whiter-than-it-was (but still pink), and "flakes apart."

Then, if you are my dear husband, you will slice zucchini and drop it in boiling water for a mere 1 minute (to prevent sogginess), then promptly drain and top with parmesan cheese… mmmm!

And you will chop some red potatoes to fry in coconut oil, and seasoned salt…

And you will produce this, in under 30 minutes.  AMAZING, no?  But, oh-so-reproducible  =)  You can make this, too!  This recipe never fails.  Just try it.  Honest.