Paulette’s Salmon

As we get ever closer to Passover, I tend to work on recipes to ease prep and prefer the simpler ones, both for myself and for you. We are still in the middle of a war and it’s impossible to know what the holiday will be like but G-d willing, we a) hope it will be over soon and b) hope the kids/grandkids will all come with no trepidation. DH and I figured it would be wise to start the Pesach shopping early and it always helps to calm my nerves. It will be good, with G-d’s help.

This recipe is one we had at Paulette and Doug’s place in Gibraltar. It was just the four of us for Shabbat dinner and she said, we decided to go with a simple menu since Shabbat comes in so late (summer time). It’s an incredibly simple dish but it wowed us and is succulent and delicious and after Shabbat, I forgot to get the recipe! So I called up and Doug actually answered and he gave it to me! Paulette makes this in the oven and lets it rest in the oven till serving time but I had to switch it up a bit since my oven is a busy bee and I never can allow something to just sit in there. So I changed it to take this into account and am very pleased with it. A note. I’ve made this with both lemon and wine together, just lemon and just wine. (As the mood moves me). And ya know what? It’s awesome either way. So those who prefer to eschew alcoholic additions can skip it, it’s still great. So onto our recipe.

Gather your ingredients

As you can see, this version was only with lemon. Just today, I made it again with a little red wine, no lemon. As you please. Also can be made with white wine. The wine is used as a flavoring. K.

Preheat the oven to 400 F/200 C.

Line a rimmed baking sheet large enough to hold the salmon (if need be, cut off the tail end piece and put it on the side) with either parchment paper or tinfoil. If with tinfoil, lightly oil spray so salmon doesn’t stick. Next take your scrubbed lemon and slice in half and squeeze juice over the side of salmon.

If using both lemon (lemon on the fish) and wine, or just wine, you will dribble it all around the fish, not on top. I meant it when I said the wine is to flavor the fish, not as a major component. Onward.

Next slather the olive oil (don’t go nuts but don’t skimp either) over the fish. Shake the rosemary, thyme and salt (no, it doesn’t have to be Maldon salt or Himilayan (used that today) just any salt that comes to hand. The Maldon is nice cuz it’s flakes but regular salt will do just fine).

Now pop it COVERED tightly into the oven after the oven comes to temp (about 15 minutes or so) and bake it for about 25 minutes. Remove from oven, take off the foil and place back into oven on BROIL for 5-6 minutes. This doesn’t brown the fish, the purpose behind this is to complete the cooking of the center of the fish which tends to stay somewhat rare, something I intensely dislike – it ain’t sushi, it shouldn’t taste like it. This does the trick of keeping the salmon from overbaking since the sides tend to cook faster than the center. I’ve found the salmon is perfect this way.

Remove the fish from the oven and recover!! with the same tinfoil. Let rest for about 10 minutes. Serve room temperature with lemon and mayonnaise. A simple yet fabulous dish.

Paulette’s Salmon

One filleted side of salmon, preferably fresh, rinsed and patted dry

1/2 a lemon, scrubbed

2-3 tablespoons olive oil

1-2 teaspoons salt

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 tablespoons wine, red or white, optional (for drizzling around the fish)

Directions:

Preheat the oven to 400 F/200 C. Make sure it comes to temperature, about 15 minutes.

Line a rimmed baking sheet with either tinfoil (and then spray lightly with oil spray to prevent sticking) or parchment paper. Place salmon on foil/parchment.

Squeeze the lemon over the fish. Take the olive oil and drizzle over the fish. Rub it into fish. Sprinkle the salt, thyme and rosemary over the salmon evenly. If using the wine, drizzle AROUND the fish, not on top of it. Don’t overdo, it’s meant to be a hint of flavor. Cover fish tightly with tin foil. Place in the hot oven and bake about 25 minutes (don’t overbake). Remove from oven, remove foil and place back into oven, turning oven to BROIL and continue cooking 5-6 minutes. Fish will not brown, this is to cook center just till done. Remove promptly from oven and recover !!! (do it, don’t forget!) with same tinfoil. Let rest about ten minutes and either serve immediately or at room temperature. Nice served with lemon and mayonnaise.