I have been eyeing this recipe from the Lady and Sons Cookbook for some time. I realized we had not had fish in a while so I added it to the list this week. This dish turned our delicious. The fruit, vegetables and herbs gave a wonderful flavor to the salmon and turned into a tasty relish on top of the fish. Not only did this dish taste good but it presents nicely also. My only criticism of this dish is that I thought the dill might have been a tad strong so I would probably use a little less next time or try the chervil instead. This recipe was another winner from Paula Deen and it didn't even have any butter! I served this with an almond rice pilaf and steamed green beans.
Savory Salmon
Recipe Courtesy of Paula Deen
1 (2-pound) salmon fillet
House Seasoning, recipe follows
1 small red bell pepper, julienne
1 small green bell pepper, julienne
1 medium onion, sliced thin
1 medium orange, sectioned and seeded
1 pint strawberries, cleaned and sliced
1/2 cup water
1/2 cup honey
1/2 cup chopped fresh chervil or baby dill
4 cloves garlic, minced
2 tablespoons chopped green onion
2 lemons, juiced
Preheat oven to 350 degrees F.
Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.
House Seasoning:1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well. Store in shaker near stove for convenience.
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