As some of you know, my husband is in law school, which currently means that we eat dinner separately on two nights a week. This changes from semester to semester, but there is usually at least one night a week that I am eating alone.
In the past it has been the night that I go out to eat whatever I want or that I just find something left over at home. Well…I can’t always go out in the evenings if I want to keep Ollie on schedule and sometimes leftovers aren’t that great.
So…I have scheduled things like salmon and quinoa on the nights that C.J. has class. Plus, making one salmon filet is fairly easy to do.
- 1 tbsp cup butter
- 1 tbsp honey
- 1 clove garlic, crushed
- 1/2 tablespoons fresh lemon juice
- 1 salmon filet
- Sea salt, to taste
- Cracked pepper, to taste (optional)
- Lemon slices (to serve)
- Position a rack in the middle of the oven. Preheat oven to 375°F. Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Serve immediately with lemon slices.