Lemon Rosemary Salmon
DAIRY
FREE
NUT
FREE
PALEO
DIET
This simple recipe yields a moist, clean, and light finished fillet with the aroma of fresh lemon and fragrant rosemary. Make extra, allow to cool, and use flaked in omelets and on salads.
| Prep Time 10 minutes |
Cook Time 10 minutes |
Makes 4 fillets |
Serving Size 1 fillet |
INGREDIENTS
1 tsp. sea salt
2 lb. (1kg) wild salmon, with skin, cut into 4 (8-oz.; 225g) fillets
2 sprigs thyme
4 sprigs rosemary
¼ cup fresh lemon juice
1 medium lemon, sliced
4 cloves garlic, chopped
½ medium yellow onion, sliced thin
6 cups homemade fish or chicken stock
METHOD
1 Sprinkle sea salt evenly over salmon.
2 In a skillet large enough to hold salmon in a single layer without touching, combine thyme, rosemary, lemon juice, lemon slices, garlic, yellow onion, and fish stock. Set over medium-high heat, and bring to a boil.
3 Reduce heat to medium-low, add salmon, cover, and cook for 5 minutes or until salmon is cooked through.
4 Divide salmon evenly among 4 bowls.Strain stock through a fine-mesh strainer into a large pan, and pour 1 cup stock over each piece.
5 If not serving immediately, allow salmon to cool completely, remove from stock, and refrigerate tightly covered for up to 1 week. Strain stock, and refrigerate for up to 1 week or freeze for up to 6 months.
Variation
Lemon and Rosemary Butter-Poached Salmon
1 Replace fish stock with 4 cups ghee.
2 In a large skillet over medium-low heat, cook ghee, thyme, rosemary, lemon juice, lemon slices, garlic, and yellow onion for about 8 minutes or until small bubbles begin to appear.
3 Add salmon, and cook for 15 minutes or until top is completely opaque and flakes with a fork. Remove salmon from ghee, and serve.