This one turned out fine, though: it's easy, so go for it!
ROASTED SIDE OF SALMON WITH SHALLOT CREAM
Here is the picture from Cooking Light magazine. They have promised both simplicity and guest-pleasing WOW-ness. For once, we have no guests, so I will just try to WOW Chuck and my kids. The magazine is also showing vintage serving dishes, dill sprigs and attractive sides. Forget it! We're just doing broccoli and roasted yams tonight. I am pretty burned out on major cooking.
1/4 C creme fraiche (I just used sour cream)
2 T finely minced shallots
1 T 2% milk
1 T chopped fresh dill
1 1/2 tsp fresh lemon juice
1 1/8 tsp kosher salt, divided
1 salmon fillet (I got about 1 1/2 lbs)
1 T olive oil
1/2 tsp black pepper
1 T chopped fresh chives
I will cook on wood this evening, so I need to get the fire going about 40 minutes in advance.
Preheat oven to 450 degrees F.
bake at 450 degrees F for 8 minutes.
If you have a broiler, remove he fish from the oven, preheat your broiler to HIGH, and broil the fish for four minutes, or until it's done. When I am using the gas burner in my oven, I have broiler capability; but not when I use wood. I'll just bake it a little longer and sacrifice that toasty brown color we saw int eh magazine photo.
Yay! Whew, it turned out! Sprinkle the fish with chives, cut it into portions and serve it up with the creamy sauce.
And quick, take the foil off the one yam and slice it open and get it onto a plate before the kids notice that there is a yam that is not like the others and fight over who has to eat it.