- Salmon Filets – 1 per person served (Always opt for the wild fish. I will not eat fish that is not wild. Shrimp, ok. Fish, no way!)
- Fresh organic butter – 1/4 stick
- Lemon Juice – 1/2 squeezed fresh lemon
- Cayenne Pepper – lightly sprinkled to taste
So incredibly easy! And very romantic. Turn on your oven to broil. If you can set a temperature on your broiler setting, put it at 375°. Put your 2 wire racks in the top two shelf positions. Lay salmon on a broiler pan. If you wish to really spice up the evening, use the sizzle plates.
Lightly butter the filets, squeeze 1/4 lemon or 1/2 lime on the filet, sprinkle cayenne lightly. Put salmon on middle rack for about 5-7 minutes. Finish cooking it on the top rack for 1-2 minutes. Be careful to not burn the steak.
Serve with grilled asparagus and parsley buttered fingerling potatoes and Pinot Gris wine.
The grilled asparagus can now be found in the frozen section of good grocery stores. I like to put it on a sizzling plate while cooking the main course. Use butter or olive oil and put a heavy sprinkle of sliced almonds for a very exotic taste.
The fingerling potatoes can be lightly boiled and served also on a hot sizzle plate. Lay 1/4 stick butter or olive oil and chopped fresh parsley.
Any heavy fish filet can be used for this recipe. You can also use a good gas barbecue grill as an oven for this recipe. Super fun if eating outside under the stars with a romantic heater and candles. I really like to play classical guitar music while enjoying this bounty of the ocean.
Excerpt from, “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.
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