Sallys Birthday Salmon Food

BAKED LEMON HERB SALMON

Steps:

• Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange salmon and brussels sprouts evenly spaced on top.
• Brush the melted butter on top of each salmon fillet. In a small bowl, stir the rosemary, parsley, garlic, juice of 1 lemon (around 4 Tablespoons), and 1/4 teaspoon pepper together. Spoon evenly onto each fillet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each fillet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan- not much is needed, but go by your preference.
• Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
• Serve warm.
• Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SALLY'S BIRTHDAY SALMON

Steps:

• Using a vegetable peeler make the cucumber into long wide strips.
• Set aside.
• Put the water, wine, zest, and dill in a deep frying pan.
• Bring it up to the boil.
• Reduce heat to a simmer.
• Add salmon.
• Simmer for 5-6 mins until the fish flakes easily.
• For the sauce combine ingredients in a bowl.
• Season well.
• Serve salmon on a bed of the cucumber, make it look really pretty.
• Drizzle with the sauce.
• Serve with salad and bread rolls.