Thought I would share a recipe with you that I love to make. We just made it the other night (wait a sec, I made it). :) We had steamed asparagus with it - crispy, not soggy.
Salmon with a Lemon Butter Sauce
2 salmon filets
1 big fat garlic clove - peeled and chopped in half
2 lemons - one finely sliced
Salt and pepper
1 tbs of olive oil
Capers
1-2 tbs butter
Rosemary to garnish (or dill)
1. Rub both sides of the salmon filets with the cut side of the garlic
2. Squeeze lemon juice and crush salt and pepper on one side of the salmon filets
3. Put this side down on an open George Foreman grill (don't put the top down)
4. Meanwhile heat about 1 tbs of olive oil in a small saucepan on medium heat
5. When hot, add the lemon slices and sautee until soft. Then add the butter and however many capers you want (about 2 tbs if you really like them which we do!). Remove from the flame.
4. Just before you flip over the filets, squeeze more lemon juice on the uncooked side and season again with salt & pepper
5. Flip over when you see the filets cooked about 3/4 way through - flip carefully!
6. You'll know when the filets are done when the filets are firm to the touch - peek inside if you're unsure.
7. When done, put the salmon filets on separate plates, you can lay 2-3 lemon slices on each filet and spoon the sauce over.
8. Garnish with rosemary leaves (or dill!).
Salmon with a Lemon Butter Sauce
2 salmon filets
1 big fat garlic clove - peeled and chopped in half
2 lemons - one finely sliced
Salt and pepper
1 tbs of olive oil
Capers
1-2 tbs butter
Rosemary to garnish (or dill)
1. Rub both sides of the salmon filets with the cut side of the garlic
2. Squeeze lemon juice and crush salt and pepper on one side of the salmon filets
3. Put this side down on an open George Foreman grill (don't put the top down)
4. Meanwhile heat about 1 tbs of olive oil in a small saucepan on medium heat
5. When hot, add the lemon slices and sautee until soft. Then add the butter and however many capers you want (about 2 tbs if you really like them which we do!). Remove from the flame.
4. Just before you flip over the filets, squeeze more lemon juice on the uncooked side and season again with salt & pepper
5. Flip over when you see the filets cooked about 3/4 way through - flip carefully!
6. You'll know when the filets are done when the filets are firm to the touch - peek inside if you're unsure.
7. When done, put the salmon filets on separate plates, you can lay 2-3 lemon slices on each filet and spoon the sauce over.
8. Garnish with rosemary leaves (or dill!).
5 comments:
Looks so yummy and delicious!!
I am really so proud of your cooking abilities.
Mum
wow! that looks amazing! good for you! love the idea of "cooking" lemon. i roast them sometimes... really really yummy too.
Thank you for all the compliments! I came up with this one all by myself. :)
Can you post a chicken or tofu recipe using the foreman grill? The only thing I've ever cooked on that thing is bacon.
I've cooked chicken on the foreman too. If you're looking to make a good chicken sandwich, season with salt, pepper and garlic powder and slap on the grill. The trick (for me) is to not close the top otherwise it's too much weight and causes a lot of black stuff which to me appears cancerous. You can also probably cook the same dish I did on the blog with chicken. I would recommend marinating the chicken (pierced) with lemon juice though - ooooh, yum!
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