Sometimes you need meals that taste like you put alot of thought into it, but you really made it without breaking a sweat. This is one of those dishes. Buckaroo has been a little ghost from the blog because he is working a full-time chef gig at an opening steakhouse. He has been pulling long hours and has had more steak than he can handle (something I don’t think I EVER imagined hearing him say). So we have been doing alot of chicken and fish. My Sweet Rosemary Salmon recipe is one of his favorites to eat and it pairs really well with mushroom rice and steamed vegetables.
For me, salmon is one of those fish I could literally eat every day. I’ve also found that many people (not all) that say they don’t like salmon, haven’t given it a true shot! I love it in pasta, grilled, blackened, in eggs, you name it … AND it’s so good for you! If you’ve never had salmon I want you to give it a try. If you have, I want you to continue to experiment with it and try it in different dishes. To get the most benefit, eat it at least once per week. Twice if you can. (Salmon can get expensive, so I just stock up in when my grocery store has it on sale and freeze what I’m not using immediately. Salmon helps babies with brain and eye development. Salmon can help reduce the risk of stroke, heart disease, and type 2 diabetes making it a heart healthy meal choice. It also aids in weight loss and healthy hair and skin. Salmon is a super food!!
(4-6) 4oz. Salmon Fillets, skin removed
Salt & Black Pepper, to taste
1tsp. Uncle Tony’s Creole Seasoning
½ Sprig Rosemary, Stem Removed, chopped fine
3 Sprigs of Thyme, Stem Removed, chopped fine
3T, vegetable oil
2tbsp. Brown Sugar
2tsp. Dijon Mustard
1tsp. Minced Garlic
1tsp. Sherry Vinegar
Preheat the oven to 350.
Season fillets generously with salt and black pepper.
In a bowl, mix creole seasoning, herbs, sugar, mustard, garlic, and vinegar, until a paste forms.
Rub each fillet with paste, until all pieces are evenly coated. Wrap each fillet individually in a piece of foil, making a small pouch. Secure the ends tightly.
Place in a baking pan and bake for 20-25 minutes depending on the thickness of the fillet. The fish should be firm and flaky, but not dry.
Enjoy with a long grain rice and steamed vegetable. A baked sweet potato would be BOSS with this fish!
Do you eat salmon? What’s your favorite salmon dish?