If you’ve never been a salmon lover, I’m about to change your mind! My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner. Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!
Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.
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THE FISH
The book’s “Herb-Roasted Salmon” recipe
Adjustments
-Of all the herbs listed, only dill is used
-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)
-When removing the skin, he also removes the majority of the dark meat along the backbone. Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!
THE FISH SAUCE
The book’s “Beurre Blanc” recipe
Adjustments
-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan
SIDES
A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)
Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)
GARNISHES
Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)
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Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!
It goes without saying that we all highly recommend the cookbook. It has inspired countless great meals in our house!
Visit my Amazon Storefront to pick up a copy for yourself: www.amazon.com/shop/bakeandbewell
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