LORRAINE'S SALMON BAKED WITH HERBED BUTTER
4 tablespoons butter, softened
1 cup fresh parsley, chopped fine, about 20 grams
2 cloves garlic, minced
1 tablespoon capers, chopped *
4 salmon fillets, 1 pound
4 thin slices lemon
Salt and pepper, to taste
4 large pieces heavy duty foil
Mix the butter, parsley, garlic and capers. Place each piece of salmon in the center of a square of foil and season with salt and pepper. Cut 2 deep slashes into each piece of fish and spread the herbed butter into the cuts. Cut the lemon slices in half and push one piece into each cut in the fish. Seal the foil around the salmon to form a packets; place them on a baking sheet. Bake at 375º 10-15 minutes or until the salmon is cooked through. Remove the lemon slices before serving.
Makes 4 servings
Do not freeze
* I don't care for capers so I left them out.
Per Serving: 238 Calories; 15g Fat; 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
This is from my friend, Lorraine, and it's very good. When she makes this, she usually serves it with Just Like Stuffed Baked Potatoes. Lorraine says that you can vary this recipe by using different seasonings with the butter, such as sun-dried tomatoes, etc.
After making this, I think that next time I wouldn't bother with making slits in the fish unless my fillets were much larger and thicker like Lorraine's were (see the photo below). It was impossible to spread the butter in the cracks so I just smeared it over the top of mine. I would also just lay the lemon slices on top. The fillets that Lorraine used weighed about 7 ounces each. The ones that came in the 16-ounce package I bought were very tiny and only weighed about 4 ounces each. You might actually only get two servings, if you have a big appetite, so just double the counts.
I recommend blending the softened butter, parsley and garlic in mini food processor to get the parsley very finely minced.
Here is Lorraine's photo:
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