Salmon and Salad

I let the cat out of the bag last week and revealed I like to make dinner salads on Monday nights because I have all of the "good stuff" fresh from the weekend.  Yesterday I made Boeuf Bourguignon but didn't post as it was my very first post when I started on 4/19/10.  None of it left!!  But there was a nice array of salad fixings so I was in business!!

Happily I picked up a nice piece of fresh salmon from the Rivertown Butcher Shop Saturday and that sounded divine roasted and nestled next to a fresh salad.  And so it was!!

Brian prefers Ranch dressing and lately I am in for Italian.  He likes a lot of cheese and I like just a little.  I like croutons and he prefers none.  But we agree on the salmon.

Here is how we like it:

1-1 1/4 pound slab of salmon with the skin on
lemon pepper
salt black pepper
4 T. butter
2 T. safflower oil
2 lemons

Preheat the oven to 350 degrees F.  Ready a glass baking dish large enough to accommodate the fish by slathering it with soft butter then set it aside.

Heat a large griddle or cast iron skillet.  While it preheats season the fish liberally with the lemon pepper, salt, and pepper on both sides.  Drizzle it on both sides with the safflower oil.  When the pan is hot slide the fish into place skin side down.  Let is cook until the edges are quite brown and it easily releases when you slide a spatula beneath the skin.  Using a fork and a spatula to support it turn the fish just long enough to sear it golden. 

Place the fish in the prepared dish and baste it with the juice on one lemon.  Dot with butter and place it in the oven for about 15 minutes, depending on the thickness of the fish.  It is done when it flakes readily.  Serve hot or cold with lemon wedges.  Delish!!