Poached Salmon with Herbs de Province

Giorgio Celmo

The trick to cooking Salmon in the oven is to get a piece that is of even thickness.

However most filets are thick in the center and thin at the edges, to overcome this you can add just a little more Olive Oil.

Pre- Heat oven to 350 degrees

Ingredients:

Salmon 4-6 oz pieces

1 Tablespoon Olive oil

1 Tablespoon Lemon Juice, I like Lime so I use a whole squeezed lime per piece

Sea Salt

Black Pepper

Herbs de Province

Heavy Duty Aluminum foil

Directions:

Cut aluminum foil pieces large enough to give you a 2-3 inch tent. Rinse filets in cold water, do not pat dry. Place filets in center of foil sheets, rub with olive oil and lemon juice, sprinkle remaining spices as desired. Lift sides of foil and roll down together to create the tent, seal side and place on cookie sheet or large Pyrex dish.

I would usually serve this with broccoli cooked in the same fashion less the herbs de province. And little white or red potatoes, baked or boiled

Bake both items for 25 minutes