Baked Salmon combines well with the Baked Avocadosas an entree, the Green Bean Salad, or the Vegetarian Stir Fry with Broccoli with Nuts. Alternatively, for a quick and easy dinner after work, roast some vegetables in the oven while the salmon is baking, or serve the salmon with a large mixed fresh salad in a lemony dressing. I love salmon, it contains Omega 3 and is simply divine. There are three species of salmon in New Zealand: Chinook salmon, Sockeye salmon, and Atlantic salmon. There may be more or different kinds where you live. I always prefer fresh, ocean caught salmon – if I can get it. From what I’ve been told, he sockeye salmon is probably the best species to eat.
Only Chinook salmon (also known as “King Salmon”) are successfully farmed on a significant scale in New Zealand. This is in contrast to the rest of the world where salmon aquaculture is focused on Atlantic salmon, except for some chinook salmon in Canada and Coho salmon in Chile. “King Salmon” is the name commonly used for chinook by the salmon farming industry and markets. NZ salmon is of very high quality and regarded as one of the best in the world.
This recipe serves 1 person, just double for two. Enjoy.
- 1 Salmon Fillet or Steak
- 1 Teaspoon Unsalted Butter
- Juice of 1 Lemon
- 1cm (½ in) Cube of Fresh Root Ginger, peeled
- A suitable oven proof dish with a lid, preferably NOT aluminium foil.
- Preheat the oven to 200°C.
- Rub the butter on a greased ovenproof tray and place the salmon on top.
- Pour the lemon juice over, and then grate the ginger on top.
- Seal the oven proof tray and bake in the oven for roughly 15 minutes, until cooked.
- Serve with a green salad, steamed asparagus, broccoli, etc.
- Some folk have told me that they like a nice piece of salmon with a glass of cool white wine on a summer’s day. What a nice picnic idea. Remember – it is what you do daily that counts, not occasionally, enjoy your life!