Steamed salmon (TMP Photo/A. McKinney)
I am always trying to find new and easy ways to incorporate fish in my diet.
One of the most common fish we hear about the health benefits of is salmon.
To be honest, it is not my favorite fish mainly because I have had a hard time creating recipes with salmon that don’t turn out dry. However, I have finally found a recipe that creates a moist texture, and it’s so easy.
After all of the Thanksgiving meals and now Christmas party foods, it’s nice to eat clean during the week with simple recipes like this one.
Serve this salmon with brown rice and tossed salad for a delicious and healthy weeknight dinner.
One tip I have for cooking salmon is that when you see the “white stuff” oozing out of the fish, that actually means it is done. If you continue the cooking process, the fish will be dried out.
Find a video of this recipe and more at www.AprilMcKinney.com.
4-6 ounce salmon filets
2 garlic cloves, thinly sliced
2 lemons, thinly sliced
3 green onions, sliced
1 teaspoon salt
3/4 teaspoon pepper
2 Tablespoons extra virgin olive oil
4 splashes or Tablespoons of white wine (not cooking wine)
Preheat oven to 400 degrees.
Place each salmon filet on a separate sheet of aluminum foil that is approximately an 8×8 inch square.
Season each salmon filet with salt and pepper, and place two lemon slices and four garlic slices on each filet. Drizzle each with olive oil and finish with a splash of wine.
Wrap the filet and bake for 25 minutes. If using 5-ounce filets, bake for 20 minutes.
Allow fish to cool after removing from oven for at least one minute, and enjoy.