Fairly Conservative

So last night was fun around here. A good dinner, a little American Idol - and the kids did the dishes! (Seriously, someone else doing the dishes makes it the best day ever.)

I thought I’d share how I cooked the salmon last night. The results were delicious and really surprised me. The short story:

200 degrees (yep, 200) for 40 to 45 minutes.

I also used a little olive oil brushed on the pan and sprinkled with a pinch of salt and some dried rosemary.

The long version: A girlfriend and I often talk food on the way to weightlifting. We both love fish. L. mentioned that her Swedish sister has adopted a “low and slow” method for salmon. Baloney! (or would that be fish heads?) I thought. Everyone knows the best way to cook fish is hot and fast. I looked it all up on the internet.

Sure enough, the fish that came out of the oven last night was moist and perfectly flaky. You could have knocked me over with a fin. Now I’m making a list of herbs to plant for the next catch. Lemon thyme? Oregano? Let me know if you have an idea.