EASY TO MAKE and refreshing to eat on a sweltering summer evening is a salmon fillet, dressed with fresh lemon verbena and briefly steamed in a fragrant bath of pinot grigio. You can prep this chic entree in about one minute; oven time is 20 minutes:
Salmon with Lemon Verbena & Pinot Grigio
Ingredients for 4 people
One 1.5 lb fresh salmon fillet, skin intact
5 large lemon verbena leaves, freshly snipped
Extra virgin olive oil
1 cup Pinot Grigio (my preference is Cavit)
1/2 tsp. kosher salt
1/4 tsp. freshly-ground black pepper
Vegetable Spray (such as Pam)
A shallow baking dish, approximately 11 inches long, 8 inches wide, and 2 inches deep; a piece of heavy aluminum foil
Place the salmon flesh-side up in the baking dish, coat its top with a thin layer of olive oil and also a sprinkling of salt and freshly-ground pepper. Then arrange lemon verbena leaves on the fish, as illustrated above. Gently press the leaves down. Pour 1/2 cup of wine around (not over) the fillet.
Baking — 20 minutes at 400-degrees
Cover the dish tightly with aluminum foil, and set it on the center rack of your preheated oven. Bake for exactly 20 minutes. (If you prefer salmon on the rare side, bake for only 15 minutes.)
Serving — Transfer fish to an attractive platter, and pour over it any juices that remain in the pan. Serve with potato salad (I like to freshen store-bought salad with minced basil and flat-leaf parsley from the garden), a good crusty bread and, of course, glasses of pinot grigio. You might even float, as I am known to do, a lemon verbena leaf in each glass.
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