I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Friday, June 14, 2019

Baked Lemon and Pineapple Infused Salmon Fillet

I used a wild caught salmon fillet with even thickness for even cooking. Foil wrapped so no dry salmon here! And
bonus...  a darn easy clean-up!


Ingredients:
344 g (3/4 lb)  salmon fillet, skin-on
lemon slices and/or pineapple bark
1/2 tsp fresh grated ginger
herbed sea salt
celery seed
lemon pepper
1 tsp lemon juice
a few pats of butter

 Line a baking sheet with foil then make a bed of lemon slices and/or pineapple bark. Whenever we have fresh pineapple in the house I always put the bark that was cut off in the freezer to use with fish. It gives it a moist and tasty base to cook on.

Place the salmon skin side down on the fruit layer. Sprinkle with the seasonings to taste then sprinkle with lemon juice. Add the butter and place another piece of foil over the top and seal the edges.

Now pop the pan in a 425 F oven or BBQ for 18 minutes.

 Open a corner of the foil to check for flakiness. It should be good to go, but if not then fold the foil again and bake for another couple of minutes.

 Serve skin-on. It's good for you and this method of cooking makes it so moist you won't even notice it.

Serves 2-3
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