"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."

Barb,

The Copper River Salmon season is Mid-May to Mid-June, so unless it was flash frozen,
I'd say he fibbed.
Here's a good recipe for salmon fillets:

6 salmon fillets with skin
1/2 c lemon juice (fresh, of course)
1/2 c olive oil
4 scallions, trimmed and thinly sliced
3 Tbsp minced flat-leaf (Italian) parsley
2 cloves garlic, minced
1/2 tsp fresh dill
1/2 tsp sea salt
1/2 tsp fresh ground white pepper
freshly ground black pepper and flake sea salt (Maldon is good) (for garnish)

Set fish in a glass or ceramic dish, skin side down.
Combine lemon juice and olive oil with a whisk. Add scallions, parsley, garlic, dill,
salt & pepper. Whisk.
Generously brush salmon with marinade and let stand 30 min at room temp.
Heat grill, med-high heat. You can grill directly on the grill, or, if you're less
sure of your flipping without breaking it, use a cookie sheet. If going with directly
on grill, make sure you oil/spray the grates, and start skin side up. Baste
frequently with marinade. It will take about 8-11 minutes, depending on how thick the
fillets are. Turn once, carefully. (If using a baking sheet, place skin side down and
don't turn). Rest 2-3 minutes. Transfer to serving plate and sprinkle with fresh
ground pepper and flake salt. The skin will peel right off. You can either do that
before plating, or let each do their own.

Enjoy

kimberly