Sunday, September 25, 2011

lemony herbed salmon

The weather is getting a little chilly here in NYC and there is nothing like a bit of fish to warm you up...
and if its salmon then there is nothing to beat it!
I tried a new kind of salmon dish yesterday, inspired from the Weight Watchers cookbook but mainly because I didnt have many of the ingredients and also because I had to have fish last night...I improvised
and it came out yummyyy!!
All fishes go well with lemon but salmon goes really well...
Salmon's own slightly salty taste compliments the tartness of lemon rather nicely.
I have used salmon-but you can try it with any other fish that you can get yr hands on.
I am sure it will come out great!

1 cup fresh bread crumbs (about 2 slices)
grated zest and juice of 1/2 lemon
1/2 tsp. of dried oregano (I also added a pinch of dried paprika to add a bit of oomph)
sprinkle of garlic salt (optional- if you dont have it)
1/4 cup of fat free sour cream
2 tsp Dijon mustard (i didnt have dijon mustard so i just added the normal mustard sauce)
4 (5 ounce) salmon fillets
1/2 tsp salt
1/4 tsp black pepper (freshly crushed)
1 lemon sliced thinly into rounds.

  • Preheat oven to 400 degrees. Spray shallow baking dish pan with olive oil non stick spray.
(for my friends back home in India, you can also shallow fry the fish in very little olive oil.
Just pour a little on a hot pan and swirl to coat the pan.
and follow the same steps but on the frying pan on medium heat.)
  • Stir together breadcrumbs and a bit of garlic salt and oregano.
  • Mix sour cream,mustard, lemon zest and juice in a cup.
  • Sprinkle salmon with salt and pepper
  • Brush the sour cream mixture on top of salmon to coat well.
  • Layer the baking dish with the lemon slices first and then place the salmon on top. (do the same in the shallow frying pan)
  • Top evenly with the bread crumbs mixture and spray with the cooking spray.
  • Put the dish in the oven and bake until the bread mixture is golden and the fish is just opaque in the centre, about 10-15 minutes.
  • If cooking in the frying pan you will have to turn the fish carefully after 10 minutes or so, so that it cooks on the other side as well.

I served my fish with blanched broccoli and carrots (love my veggies) along with french fries (son's request) and garlic bread!
oh yes the sour cream mixture thats left can be slathered on top of the fish on your plate to moisten the salmon some more and to increase the yummy lemony flavour!
heres hoping you try it soon and do let me know how it turned out...

For more tried and tasted and slurrped over recipes, please click here


  1. i love sakmon.. my favourite fish and so darn easy to cook... i usually use very little dressing.. just some salt, pepper and lemon.. lots of it... have it with mashed potatoes, or steamed/grilled vegetables ... and .. yummmyyyy... yours looks pretty yummy too.. should definitely give it a try... !!


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