| Lemon Pepper Salmon |
|
If you are as enamored with salmon as I am, you'll
love this appetizer. It looks incredible, especially
decorated with cucumber and lemon, tastes even
more incredible and only takes 5 minutes to make.
This way, you have time to concentrate on making the
main course, while still having a stunning appetizer. Serving Suggestion: Serve on crackers or thin slices of french bread. Wine: Chenin Blank (especially Hogue) |
| Serves 10-12 |
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| Ingredients | Directions |
| Preheat oven to 425F. | |
|
13x9x2 pyrex dish 3 Tbsp olive oil 2 Tbsp lemon juice 1/4 tsp black pepper 1 tsp salt |
Put oil, lemon juice, pepper and salt in a pyrex dish. Beat with a fork until well blended. |
| 2.5 Lb salmon fillet |
Put salmon fillet into the pyrex dish skin side up. Let sit
5 minutes. Flip fillet onto its skin. Bake for 10-15 minutes
depending on the thickness of fillet
(12 min for 3/4 inch fillets). Remove from oven and cool. If not served immediately, at this point salmon can be refrigerated for up to 24 hours. |
|
Serving platter 1 Tbsp dill finely chopped 1 cucumber very thinly sliced 1 lemon sliced |
Serving suggestion: Transfer fillet to a platter. Sprinkle with dill. Arrange cucumber slices arround the perimiter of fillet sticking them half way under the fish and overlapping they half way. Garnish the platter with lemon slices. Serve immediately. |