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Recipes Fresh From The Farm

Salmon with Caramelized Lemons

E. Marie, from the Garlic Cookbook, Sarina Jacobson

Serves 2

We have lots of lemons this year (they are small, but good). And, who doesn't love fresh salmon from the Farmers Market. This dish is just right to fix for a meal when you've come home with the salmon. I like it with couscous with chopped tomatoes, green onions & capers ... and a bit of olive oil. With it's Asian flavors it's also great with plain steamed rice (try brown rice).

  • 1 t. olive oil, plus more for greasing & rubbing
  • 1 small lemon, thickly sliced
  • 1 T. honey, plus more for drizzling
  • one 1# salmon fillet, with skin
  • salt and freshly ground pepper to taste
  • 3 cloves garlic, crushed
  • 1 t. soy sauce
  • handful of fresh rosemary
  • handful of fresh thyme leaves
  • handful of fresh sage leaves
  • 2 small stalks lemongrass, torn in half
  • 3 star anise
  • 1/2 t. mixed whole peppercorns

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and grease lightly with oil.

In a large non-stick skillet, heat oil over high heat. Add lemon and cook for 2 minutes on each side. Mix in honey and set aside.

Rub salmon with salt, pepper, & garlic. Brush lightly with soy sauce and oil.

Scatter rosemary, thyme, sage, and lemongrass on baking sheet. Place salmon on top, skin-side down. Scatter lemon, star anise, and peppercorns over salmon, and drizzle with a little honey. Bake for 10-15 minutes, or until salmon is cooked through (do not overcook). Serve immediately.