Photo by kosmatka365The H left this morning for a week of Up North schooling with his school. He passed the crucial temperature test, no one was allowed to board the bus if they had a temperature of 100 or above, and left his dad behind while he waited with his friends. This child, born and raised in Minnesota, to Wisconsin born and raised parents, has never been further north in his home state than Round Lake outside of Aitkin. Can I help it if my internal compass draws me east to Marinette County and beyond?
I made him one of his favorite meals for dinner last night, despite his uncharacteristically crabby attitude throughout the day. My family is glutton like in their love of salmon. If left to their own will they would each eat a pound a piece, including the cat.
Here is my most fool proof salmon recipe. It is originally from Bon Appetit and my parents where the first to try it all those years ago.
ROSEMARY-ROASTED SALMON
2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil
Preheat oven to 450°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Roast salmon until just cooked through, about 20-30 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.
4 servings
Bon Appétit, February 2000
I made him one of his favorite meals for dinner last night, despite his uncharacteristically crabby attitude throughout the day. My family is glutton like in their love of salmon. If left to their own will they would each eat a pound a piece, including the cat.
Here is my most fool proof salmon recipe. It is originally from Bon Appetit and my parents where the first to try it all those years ago.
ROSEMARY-ROASTED SALMON
2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil
Preheat oven to 450°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Roast salmon until just cooked through, about 20-30 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.
4 servings
Bon Appétit, February 2000
