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*Pungent rosemary, used rarely with fish, complements salmon's rich flavor. Ingredients: Two large bunches fresh rosemary One large red onion, thinly sliced 2-pound salmon fillet cut from center of fish, skin on Directions: Preheat oven to 500-degrees. Wash the rosemary, and pat it dry. Place one bunch on a shallow baking sheet. Sprinkle the onion on top of the rosemary. With tweezers, remove any bones from the salmon. Season the salmon with kosher salt or regular salt, and ground black pepper. Place on the onion, skin side down. Cover the salmon with the remaining bunch of rosemary, saving a few sprigs for garnish. Roast for 20 minutes. The fish will be moist. Do not over cook. Remove the salmon from the oven. Transfer to a platter with the cooked onion. Serve with sprigs of fresh rosemary. Recipe makes six servings. |