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I am a "Meats and fish are made only for the grill" person, but there are a few roasting recipes that I melt for. Here is my favorite salmon recipe.
Take a whole salmon (or steelhead trout), or if you must, a fillet. Size doesn't matter.
Slice very thinly a few shallots (onions and garlic if shallots aren't in your budget) in the shape and size of your fish, on a baking sheet. Lay your fish on top of the shallot. If using a whole fish, expand the cavity so that the fish is basically cut all the way thru on the belly side, but still attached at the backbone (so it opens like a book). Stuff the inside, or top if using a fillet, with thin slices of lemon and fresh rosemary, then put fresh rosemary on top of the fish and thin lemon slices over the top. Drizzle the entire fish with olive oil and roast uncovered at 350 (for whole fish) - 375 (for fillet) until the lemon slices are golden and crispy, about 15 minutes for fillet and 25 minutes for whole fish. Enjoy every bit, even the cooked rosemary. Aahhhhh
Take a whole salmon (or steelhead trout), or if you must, a fillet. Size doesn't matter.
Slice very thinly a few shallots (onions and garlic if shallots aren't in your budget) in the shape and size of your fish, on a baking sheet. Lay your fish on top of the shallot. If using a whole fish, expand the cavity so that the fish is basically cut all the way thru on the belly side, but still attached at the backbone (so it opens like a book). Stuff the inside, or top if using a fillet, with thin slices of lemon and fresh rosemary, then put fresh rosemary on top of the fish and thin lemon slices over the top. Drizzle the entire fish with olive oil and roast uncovered at 350 (for whole fish) - 375 (for fillet) until the lemon slices are golden and crispy, about 15 minutes for fillet and 25 minutes for whole fish. Enjoy every bit, even the cooked rosemary. Aahhhhh
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