E. Marie, from the Garlic Cookbook, Sarina Jacobson
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.