People fuss about fish too much. The common complaint “It’s too hard to cook…it sticks to the pan….I don’t know what flavors to use”. Therefore, I present to you - the easiest fish dish in the world. If you don’t like salmon, sub any fish. If you don’t like artichokes, sub any vegetable or just use potato chips as a crust.
The key to a simple but crave-worthy and succulent fish dish is to use a touch of broth and finish everything in the oven. No sticking and no fuss. In the absence of a seared exterior, you add flavor with a light crust of citrus and veggies, and voila, flavor country.
For the Citrus “sauce”:
1 lemon - juiced and zested
1 tablespoon parsley - chopped
1 tablespoon chives or green onion - chopped
1 clove of garlic - minced fine
1 tablespoon dijon mustard
1 teaspoon miso paste (this is a great ingredient to have in the pantry for a quick soup as well)
1 dash soy sauce
1/2 cup chopped artichokes (from the can is fine, use quarters or bottoms)
1 tablespoon capers chopped
1 tablespoon extra virgin olive oil
1 teaspoon sea salt or kosher salt
For the salmon:
2 each 6-8 oz salmon filet
1/2 cup chicken or veggie broth
avocado oil
Directions:
Mix all of the ingredients for the sauce. Rub the sauce all over the salmon. place in a pan or on a baking sheet. pour the broth in the pan. Bake in a 400F oven for 12-15 minutes.
Remove salmon and serve alongside a salad or a plate of bacon.
Hey Chef, I saw your tweet about flatiron steak. Can you share a recipe/technique?