November 2, 2018

Salmon Steak with Lemon Leaves




If you have been reading my blog for any length of time at all, you will know about my Lemon trees. Seriously, I have lemon trees that I have grown from seed. They have been happy in pots in my yard and home for years. You don't need a greenhouse either, just a sunny window or door for wintering over inside.

Below are links about how I did it, you can too. You don't have to have a greenhouse. Any sunny window will do. 

My Meyer Lemon TreeLemon trees


Today I want to give you a recipe for a yummy, as well as healthy dish, that you can create in a snap. I don't ever spend hours in the kitchen cooking but I do want us to have healthy food.

Salmon is on our list of heart healthy protein. I'm always trying to figure out new ways to cook it. This week I brought all the lemon and Orange trees into the greenhouse and that lovely citrusy smell got me to thinking about lemon leaves on our Salmon steaks. I'm fortunate enough to have a Sweet Bay Tree too. I always use fresh Bay leaves when I cook fish. Why not add lemon leaves to the mix, I thought?

Here's what I did:


Salmon and Lemon Leaves for Two:

2 small Salmon steaks (I buy a whole Salmon side, cut it into small steaks and freeze until I need them..cheaper this way)
2 fresh Bay leaves (dried leaves will work too)
2 Lemon leaves (of course this is optional but they were yummy)
Olive oil spray
Lemon Pepper
Barbecue Rib Rub

Place the Salmon on a non-stick oven safe pan (I use my ancient Pampered Chef baking sheet). Generously season with lemon pepper and Rib Rub. Top each steak with one Lemon leaf and one Bay leaf. Bake at 450°until meat thermometer reads 145°.  Remove leaves and serve hot. As you can see above I served mine with green peas cooked with fresh mint leaves and onion, roasted potatoes (I did these in my air power cooker) and garlic flavored biscuits. I just sprinkled garlic salt over canned biscuit dough - yummy!



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