Comments on: Salmon with Rosemary and Lemon

By: HeatherSolos

HeatherSolos — Tue, 16 Mar 2010 19:15:32 +0000

I just thaw frozen ones and prepare them the same way as the broccoli. I've only tried it once with fresh and I think they need to be parboiled, but I'll need to experiment further.

By: Gigi

Gigi — Mon, 15 Mar 2010 15:44:08 +0000

ROASTED? BRUSSELS SPROUTS?!!?? PLEASE TELL ME MORE! My recent post Hot Chocolate - Dairy Free

By: One Baking Sheet and Dinner for 2 | Home Ec 101

One Baking Sheet and Dinner for 2 | Home Ec 101 — Wed, 24 Feb 2010 18:46:07 +0000

[...] the lemon, rosemary salmon recipe and place the foil packet in the center of the cooking sheet after 30 minutes have elapsed. [...]

By: Eyebee

Eyebee — Mon, 05 Jan 2009 18:35:54 +0000

I think some folks have little success with cooking fish, as they don’t realize how little time it takes to cook, compared to a similar size of meat.

By: Jen

Jen — Thu, 25 Dec 2008 18:46:51 +0000

This did not turn out well for me. I don’t usually cook, and I thought this would be simple enough to begin with. Not sure what I did wrong. I cooked it on the grill on a medium setting, instead of in the oven at 400 degrees. Otherwise, I followed the instructions exactly. I ensured the aluminum folds of the foil were tightly pinched closed all over. But, I ended up having to toss a huge plate-sized cut of salmon. It came out as tasty as a rubber tire.

My salmon was only an inch thick. I was unsure if I was supposed to cook it 10 minutes, in general, and then 10 more minutes for that inch, or if the 10 extra minutes instructed to be added, according to the recipe, was meant for any additional inches when using thicker cuts of salmon.

Any advice?

By: Heidi @ Carolina Dreamz

Heidi @ Carolina Dreamz — Thu, 25 Dec 2008 18:30:39 +0000

For years, I never had much luck cooking fish.. but I know why.. its about even cooking at a stable temp. This is why the oven works so well. I like to use an electric skillet, too.

I’m, also, not real good at cooking seafood, because I tend to overcook it, out of fear that its not done. (my flaws.. *giggle*)

Since I’m a Cali girl, I don’t know a lot about the local sources of fish, that we can get, here. Salmon, therefore, is my usual, now.

Many herbs are still alive, in my garden, out back, with our warm temperatures.. not sure Christmas at 75 degrees is what I’d ideally want, though..

Thanks for giving me more to do with the Rosemary!

By: Heather

Heather — Thu, 25 Dec 2008 18:13:48 +0000

Grilling and baking provide two different kinds of heat. Grilling is direct heat and will cook the surface closest to the heat source much more quickly than in the oven. Think of it this way, once the oven is preheated the air is at 400F and the thermostat turns the heat source off, only cycling on to return the air to the set temperature. The hot air heats the food and the surfaces touching the food (in this case the foil). When grilling, the heat source is continually emitting heat which is transferred to the food.

Next time check the fish after 10 minutes, approximately half the time it takes to bake. I’m sorry you had poor results.

By: David Heiser

David Heiser — Thu, 25 Dec 2008 10:26:51 +0000

Sounds (and looks) great!

I’ve only fairly recently become a big fan of salmon and have been looking for some simple but interesting ways to prepare it.

I will definitely give this a try with some roasted potatoes, it will impress the girlfriend for sure.

Keep up the good work.

By: Lori

Lori — Wed, 24 Dec 2008 04:49:25 +0000

Looking yummy up there in those pictures!!! I follow your blog and I wanted to wish you a happy holiday season and many blessings for the New Year!

Lori

By: Jennifer

Jennifer — Tue, 23 Dec 2008 15:32:39 +0000

Wow, what an easy recipe. I am pretty much a non-cook. If it doesn’t come in a box or can, already sliced or diced for me, I probably won’t touch it with a 10-foot pole. I found your site today, and it was like the Universe opened up and revealed its secrets.

I love salmon, but, mostly, I’ve only felt I could get it by paying an arm and a leg in a restaurant. Now I feel free to try it on my own.

I’m checking this out soon. Thanks so much for helping a single woman who never learned anything useful growing up at home, other than how to nap ’til noon and watch a lot of TV.