As most of our readers know, we celebrate Fridays with our own TGIF. The guys talk about work, comparing notes, projects around the house, vacation plans. The ladies discuss their work, their families, shopping, plans for the weekend and week to come. We come together to eat, share a glass of wine or beer, and friendship.
One Friday afternoon years ago, I made this citrus salmon ahead of schedule, ran to the grocery store and bought a bread baguette having the bakery slice the entire loaf into thin slices. I simply put my cold citrus salmon on a platter, the bread slices in a bowl and a couple of hours later, all was consumed. My guests simply broke of pieces of the cold salmon smothered in the sauce, placed it on their piece of bread, tasted, and raved about the taste.
Hope you love this simple recipe. I know your guests will.
Yield: Serves 6 for dinner or many for appetizer/buffet.
1 1/2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon Dijon mustard
4 cloves of garlic, minced
2 dashes ground red pepper (cayenne)
2 dashes salt
2 Tablespoons fresh basil (chopped)
2 Tablespoons fresh dill (chopped)
2 Tablespoons capers
3 pounds salmon fillets
In a small sauté pan combine the lemon juice, olive oil, butter, mustard, garlic, red pepper, salt, basil, dill and capers. While stirring over medium heat, bring to a boil. Reduce heat and simmer for 5 minutes.
Place salmon in baking dish, skin side down. Pour the sauce evenly over the salmon.
Bake at 350 degrees for 20-25 minutes until fish is done.
I serve this salmon for buffets or appetizer or simply on Friday nights for our TGIF. Have the bakery at your local grocery thinly slice a baguette. Place bagette sllices in a place or bowl. Guests and family slice of pieces of the citrus salmon and place it on the bagette slice to eat. Or drizzle the bagette slices with olive oil and bake to crisp them up. Then serve. But, if you’re out of time, just serve the bagette slices as is with the salmon.
I serve this salmon cold mostly, so I can make this recipe ahead. If I have it for dinner, I serve it hot with a salad and the bread.
Serves 6 for dinner or many for appetizer/buffet.