... and the other side of salmon ...
The other piece of salmon got the quick-and-dirty baked treatment:
1.75 lbs salmon, skin-on
2 T butter
1 small shallot
1 small garlic
1-2 T finely-chopped fresh basil
1 t dried tarragon (in lieu of 1 T fresh tarragon)
1 small lemon
Melt 2 tablespoons butter in a small saucepan. Add finely diced shallot and garlic and heat/sautee for a few minutes. Add the basil and tarragon, stir them around and let it all sit and blend (and the tarragon rehydrate with the butter). I don't let the butter actually bubble or scorch, I'm just melting and getting it warm-hot.
While the above is simmering, foil the top of a cookie/baking sheet, and either wipe it with a bit of olive oil on a paper towel, or spritz it with nonstick cooking spray. This is to keep the salmon from sticking to the foil.
Clean/Rinse/remove-small-bones from the salmon, and place on the no-longer-sticky foil. Brush the butter/veg mixture over the salmon, dumping the herbs-and-bits and spreading them around in the process.
Slice the lemon into thin slivers, and then lay them side-by-side on top of the plank.
Cook at 400-450F until the salmon is done (10-20 minutes depending upon thickness and temperature). I never remember the actual temp so it ends up being whatever temp is needed for the potatoes and bread sides that I'm heating up at the same time.
The salmon should easily slide/lift from the foil onto the serving plate.
1.75 lbs salmon, skin-on
2 T butter
1 small shallot
1 small garlic
1-2 T finely-chopped fresh basil
1 t dried tarragon (in lieu of 1 T fresh tarragon)
1 small lemon
Melt 2 tablespoons butter in a small saucepan. Add finely diced shallot and garlic and heat/sautee for a few minutes. Add the basil and tarragon, stir them around and let it all sit and blend (and the tarragon rehydrate with the butter). I don't let the butter actually bubble or scorch, I'm just melting and getting it warm-hot.
While the above is simmering, foil the top of a cookie/baking sheet, and either wipe it with a bit of olive oil on a paper towel, or spritz it with nonstick cooking spray. This is to keep the salmon from sticking to the foil.
Clean/Rinse/remove-small-bones from the salmon, and place on the no-longer-sticky foil. Brush the butter/veg mixture over the salmon, dumping the herbs-and-bits and spreading them around in the process.
Slice the lemon into thin slivers, and then lay them side-by-side on top of the plank.
Cook at 400-450F until the salmon is done (10-20 minutes depending upon thickness and temperature). I never remember the actual temp so it ends up being whatever temp is needed for the potatoes and bread sides that I'm heating up at the same time.
The salmon should easily slide/lift from the foil onto the serving plate.