Monday, March 16, 2009

Baked Lemon-Pepper Salmon


from Epicurious

Nonstick vegetable oil spray
1/2 cup chopped shallots
1/4 cup drained capers
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 1 1/4-pound skinless center-cut salmon fillet
1 tablespoon lemon-pepper seasoning
2 tablespoons (1/4 stick) butter
Lemon wedges

Preheat oven to 425°F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

1 comment:

gwen1234 said...

I always see lemon pepper in with all the other spices and feel sorry for it, because I've never really known what to do with it. But now I do. It's your turn, lemon pepper!