I have a little pile of handwritten or memorized recipes in my daily dinner arsenal that I call my “go-to” meals. They’re things I can make that don’t take a huge amount of preparation, but that I wouldn’t be ashamed to serve to guests.
The list grows as I learn to cook better and find new recipes.
With the sun shining today, I’ll likely go to one of my favorites that works well for either a grill or a broiler: salmon.
This is really no recipe at all, just a throw-together kind of thing. I make use of the now gigantic rosemary bushes in my backyard and a pretty forgiving fish. Plus it’s a really easy after-work kind of way to break out the grill.
The prep takes about all of 10 minutes. Here’s what you need (base the amount of everything else on the size of your salmon fillet):
salmon fillet
sweet onion (like Walla Walla or similar variety)
lemon, thin sliced
fresh rosemary sprigs
salt & pepper
foil
Rub salt and pepper on the salmon, layer lemon, onion and rosemary sprigs on the fillet and close over with foil. Broil or grill until firm in the center and fish flakes (about 10-15 min. under the broiler, depending on the thickness of your fillet).
I play around with it, and have added garlic salt and a touch of cayenne to the rub. The foil helps seal in the moisture, and I don’t always layer the ingredients in the same order. I think having the onions closer to the fish gives them a better flavor.
