Wednesday, March 10, 2010
Salmon With Dried Apricots and Fennel
Yeah, that looks like a whole lot of butter in the photo. Most of it runs down into the foil packet anyway. Very moist though *nods head*. Amazing what a bunch of butter will do for fish.
Danny is the only one who like salmon, so on nights when his papa is eating something "non vegetarian" (I do cook my husband a brisket now and then) I have frozen individual servings on hand. I think these were something like 3/$5.00 which is acceptable. The fillets are surprisingly nice.
I chopped up dried apricots, some preserved lemon peel, raisins, and gave it a generous grinding of sea salt and black pepper. I toasted some fennel seeds in a frying pan until they were fragrant, and added them to the topping. Everything was sealed in a foil pouch and baked at 375 degrees F. for about 20 minutes. Danny loved it.
Don't be afraid to try dried fruit in savoury dishes.