I am not a fish eater, but a friend of mine makes this recipe and I've watched it being devoured by her family and guests numerous times, so I feel confident sharing it with all of you.
You'll need fresh lemons, oil, salt, black pepper, fresh garlic and scallions. You do need fresh lemons and fresh garlic - since those are the primary flavors, replacing them with garlic powder or store-bought lemon juice will significantly alter the taste.
You'll also need a side of salmon with the skin on. Place the salmon, skin-side-down, on a baking sheet. Combine the lemon juice, oil, salt and pepper in a bowl and pour over the salmon. (I juiced about 5 lemons for 1 cup of juice, but of course it will depend on the size of your lemons and how ripe they are.) Chop the garlic and scallions and sprinkle them over the salmon.
Broil on high for about 30 minutes. Cook for less time if you prefer it less charred. Serve with salad, or mashed potatoes, or anything else that goes with fish (ya'all would probably know that better than me, with the no-fish thing and all).
Easily serves 20 people. In fact, a side of salmon is a great way to cook when you're not sure exactly how many people to expect, since it's not portioned into exact pieces.
- 1 side of salmon, deboned, with skin on
- 1 cup fresh lemon juice
- 1/2 cup oil
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 20 large cloves of garlic, chopped
- 6-8 scallions
- Place salmon skin side down on a baking tray.
- Combine the lemon juice, oil, salt and pepper and pour over salmon.
- Sprinkle the garlic and scallions over the salmon.
- Broil on high for approximately 30 minutes. (Slightly less if you prefer it less charred.)
Gloria: 8-10 minutes sounds like not enough for a piece of salmon this size. But you certainly don't have to let it get this blackened. 15-16 minutes would probably get you the cook you're look for.
no way does it need 30 minutes UNLESS you really want it blackened.
COOK IN A PYREX BOWL
Why do you need oil? Hmmmm?
IF the skin sticks to the Pyrex, you can remove it skinless, with a spatula!
Why do you have to incinerate it?
18 minutes (@ 175/180 c) in a marinade of fruit juice (orange etc.), you can cook longer if you wish; marinade keeps it moist.
THAT'S ALL YOU NEED!
Don't jive use skives,
Mince them up for a garnish, during &/or after cooking
Cut the cloves into almond like shards & in bed them in the meat or mince finely (milder; if you don't over cook, more moist) & sprinkle
I use a Lawrys (or similar) lemon pepper, as an aesthetic sprinkle
NOT as an alternative to lemon juice.
WHAT? NO onions in the marinade ?
It worked out well because if anything was left over, it just stayed in its own plates for reheating the next day. But, for me, I love salmon cold so don't have to reheat it.
I'm going to try your recipe - sounds and looks good.
As for the different silverware - I like your style! When using my Royal Doulton china and Wallace sterling for the main meal - and for dessert, each person had a different pattern of bone china cup/saucer/cake plate and spoons were sterling antiques - each different.
Ummm... your fork and knife don't match, and where is the napkin? come on, Miriam! You're better than that.