I have been working at eating a bit healthier and incorporating more fish; this recipe came to me just as I was falling asleep one night; I could hardly wait to try it out. It takes about 10 minutes to prep and even less to cook (about 5-10). If using in a full meal, I suggest having the remainder of your meal just about completed before you cook the fish.
Salmon steaks, 1 for each person
2-4 fresh lemons, thickly sliced (1/4 – 1/2 inch)
Shallot, sliced (1 large or 2-3 small)
2-4 tablespoons Melt
salt and pepper to taste
1/2 to 1 cups stock (I used chicken)
1/2 to 1 teaspoon lemon juice
Salt and pepper salmon steaks. In the bottom of a hot skillet over medium heat, melt about 1 teaspoon Melt & allow to coat pan. Add lemon and shallot slices; place salmon, flesh side down, on lemons. Place remaining Melt, in cubes, on top of salmon skin. Pour stock into skillet (about 1/2 cup; you don’t want it to touch the fish) & bring just to boiling; reduce heat to medium-low. Cover & cook about 5 minutes. Uncover, turn salmon over & ladle the hot liquid over the salmon for a minute or so; re-cover & cook another 1-2 minutes, repeating liquid bath. Sprinkle with lemon juice. Serve hot.
The poached asparagus from last week would make an outstanding side for this dish, and in keeping with the lemon theme, you could also prepare the lemon potatoes from Demetrius’s Greek Chicken & Potatoes