In the past I have always overcooked salmon. I have no idea how this happens, I just know that the weird white stuff starts coming out of the fish and I am disappointed. By broiling the fish, it cooks through faster but no white stuff! Victory is mine!
2 filets of salmon
1/2 lemon, sliced into 6 slices
Juice of 1/2 lemon
Sea Salt, 1/2 teaspoon
Fresh Ground Pepper, 1/2 teaspoon
Garlic Powder, 1/4 teaspoon
Dried Thyme, 1/2 teaspoon
1. Cover a baking sheet with foil and spray with Pam.
2. Thinly slice the 1/2 lemon into six (6) slices. Arrange three slices in a vertical row, with the slices overlapping slightly. You will have three slices of lemon for each piece of salmon.
3. Place the salmon on top of the sliced lemon. Drizzle some lemon juice on top of the salmon and then season with salt, fresh ground pepper, garlic powder and thyme.
4. Turn your oven’s broiler on HIGH. Place the salmon into the oven for five (5) minutes. Once your timer goes off, check the salmon to see if it flakes easily with a fork. If it does, then the fish is ready. If not, give it another two (2) minutes. After this, the salmon should be done. Serve atop a salad or with a side of sweet potato hash.
**I fried up some Jack’s Gourmet Facon, which is kosher beef bacon, and then sauteed my sweet potato hash in the leftover fat. It was delicious. Onions, sweet potatoes, celery and Facon fat. What could be better?!