Monday, March 30, 2015

The Easiest Two-Ingridient Oven Salmon or Rainbow Trout, Ever

I never ate much salmon in the US. My mom has never been a fish person, and my dad never made fish when I'd stay with him. It wasn't until I came to Pori that fish, particularly salmon, rainbow trout, and pike, became a regular part of my diet. If I had to choose between meat or fish in a situation where money was no object, I'd always, always choose fish.

It took me years, though, to finally get the courage to cook fish at home. I found the whole idea of it intimidating, from the prospect of my cats destroying the garbage can trying to find any drop of fish juice in the package, to the prospect of overcooking it. One day, though, I finally gave it and tried my hand at oven salmon, and it turned out perfect!

This recipe is ideal for a weekend family dinner, or an evening with a few close friends and some wine. There is almost NO prep work involved, which also makes it easy for a busy weeknight. The cooking time and method is the same, regardless of whether you use salmon or rainbow trout. Rainbow trout is usually cheaper, though, so it's ideal for fish on a budget. However, I think salmon has more flavour.

Crème Fraîche Salmon - Prep time 5 minutes, oven time 35-40 minutes.

900g-1kg x salmon OR rainbow trout
1 x container crème fraîche
Pepper or lemon pepper

Place the salmon in a baking tray skin-side down and add a bit of salt. Then, lather it with the entire container of crème fraîche, Add pepper or lemon pepper. Cook in a 200 degree oven for 35 to 40 minutes. Serve with potatoes or rice and some veggies.

See? I told you it was easy. Now, go out and make a delicious fish dinner!

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