A local store had salmon on sale and there was no way I could resist, especially since the fillets were rather thick. I was hoping to grill these guys but a torrential rainstorm dampened those thoughts. Instead I decioded to bak the fillets in butter and olive oil. Mmmm. Rather than doing all three pieces the same I decided to season each differently.
[Heat oven to 475°] First all three fillets are seasoned with kosher salt and coarse ground black pepper. The first fillet adds on dried Thyme (from fresh) and minced lemon zest. The second fillet gets dried dill weed and a drizzle of dill/porcini oil. The third gets a full coat dusting of gaujillo pepper powder. Let these sit at room temperature for 10-15 min so the rub can settle in a bit.
I add a Tbsp of unsalted butter and Tbsp of EVOO to the preheated roasters. Each are placed skin-side up and roasted for 6 min. each side. To serve I added a final sauce lightly to each. The Thyme and Lemon got a red pepper remoulade, the Dill got a light drizzle of Dill/Porcini oil, and the Gaujillo Pepper received a splash of rich hot sauce.
I served three 1" cuts together on a plate utop a thick bed of wild mushroom polenta and a wreath of haricot vert which was steamed with garlic and oregano and seasoned. I also had a nice small bowl of mushy peas as well. Why? Because I realized I had more in the pantry than I thought.
On the design side: It was a very busy day, mostly because of my overthinking a project and taking way too long. I got everything accomplished, but not until 7pm.
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