Monday, November 28, 2011
Two Sundays ago Mark and I had dinner at our friends' house (what up, C+S!) and we were served some delicious food. Tonight's dinner was a copycat of that de-lish meal with salmon and roasted broccoli. The creamy turkey soup on the side was my addition to the meal which I will share tomorrow.
Oven-Roasted Salmon (adapted from ATK)
1/2 stick of butter
1 shallot, minced
1 heaping Tbsp of fresh dill, minced
1 (4 lb) side of salmon, skin on (mine wasn't but I think skin on would've tasted better)
2 lemon, one sliced and the other for juice
Preheat oven to 450 degrees and adjust rack to middle position
1. Melt butter in a saucepan, add shallots and cook until soft (1min). Take off heat and add dill and the juice of half a lemon.
2. Line a rimmed baking sheet with heavy duty foil and spray with cooking spray. Pat salmon dry with paper towels and lay on foil. Season with salt and pepper. Cover salmon with the dill butter and lay the sliced lemons on top. Roast for 12 min. Serve with lemon wedges and extra fresh dill.
Roasted Broccoli (adapted from Rachael Ray)
**I used my toaster oven while the salmon was in the oven but you can use the oven just the same.
Preheat oven or toaster oven to 400 degrees
1. Prep the broccoli by removing the tough other skin on the stem with a paring knife. Cut to bite-size pieces. Line the rimmed tray with foil and place broccoli on top. Lightly drizzle EVOO evenly over the broccoli. Sprinkle with chili powder, paprika, garlic, and salt + pepper. Roast until bright green, about 12 min.