SUSHILA NARAIN
Executive Chef, Steveston Seafood House
Summer and salmon -- they just go together. The News asked Executive Chef Sushila Narain for an easy but delicious salmon recipe.
At the helm of the landmark Steveston Seafood House, Narain has cooked thousands of pounds of seafood for more than 30 years. Here's a quick and easy classic salmon recipe. The seasoned chef suggests you use fresh salmon and be extra careful not to overcook what is a delicate dish.
BAKED SALMON WITH LEMON (SERVES 4)
Ingredients:
4 salmon filets
15 ml (1 T) olive oil
15 ml (1 T) fresh lemon juice
5 ml (1 tsp) prepared minced garlic
15 ml (1 T) minced fresh dill
2 ml (1/2 tsp) salt
5 ml (1 tsp) pepper
Method:
Preheat oven to 200 C (400 F).
Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
Rinse filets and pat dry. Place in prepared pan.
Drizzle olive oil and lemon juice over fish and sprinkle with garlic, dill salt and pepper.
Bake, uncovered, at 200 C (400 F) for 20 minutes. Arrange on a platter and serve warm.
Suggested Wine: Mount Boucherie summit reserve 2009 Pinot Noir
