Sunday, September 22, 2013

Slow-Baked Salmon with Lemon and Thyme

Bon Appetit, May 2011.  Also epicurious

http://www.epicurious.com/recipes/food/views/Slow-Baked-Salmon-with-Lemon-and-Thyme-365151

We used a one pound fillet and kept the lemon/thyme amount the same.  Ended up baking it for a half hour or so.  Next time we should cut the one big piece into smaller pieces.  Served with acorn squash and rye bread.  We thought it was delicious, Julia less so (but she still ate a lot).

Real easy dinner.

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