Salmon Four Ways

Yesterday was the highlight of the winter season for Mrs. BA - the Spaghetti Dinner at our local church, for which I currently serve as the President of the Men's Club.  We had a banner day - serving up spaghetti and all the trimmings to nearly 500 of our friends in town.  Tomorrow night, we will observe Shrove Tuesday (Mardi Gras) with the Annual Pancake Supper at the Methodist Church, also in town.  Then in March, we will dine at a Lenten Fish Fry, also at the church.

The dinner schedule at the Launchpad has been somewhat disruptive of late, with both LBA and SoBA out at basketball practice on several nights during the week and then basketball games on the weekend.  We haven't been eating very well - except when we manage to get out to organized events, so we need to try and get back on a better schedule with the end of basketball season this weekend (at least until baseball season starts).

We really should eat more fish too.  The whole clan likes salmon. Via BuzzFeed.

Poached Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Peppercorns, to taste
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
2. Add salt, peppercorns, sliced lemon, and thyme to water.
3. Add salmon, cover the pan, and cook for 20 minutes.
4. Remove salmon from pan, and season with salt, pepper, and fresh lemon.
5. Enjoy!

Pan Fried Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Heat oil in a nonstick skillet.
2. Season salmon with salt and pepper.
3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
4. Serve with lemon and thyme (optional).
5. Enjoy!

Baked Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Cover a sheet pan with foil or parchment paper.
3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
5. Enjoy!

Parchment Wrapped Salmon

INGREDIENTS

• Parchment paper or aluminum foil
• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Fold the parchment paper in half, then open up.
3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
6. Enjoy!