Judy's Salmon for One

"On Judy's notes it says: "Pour a 1/4 cup of DECENT white wine". The recipe also says bake or grill for about 20 minutes. I personally like my salmon on the rare side so I would grill it for less time."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
Ready In:
25mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Place the salmon on foil skin side down and put slits in filet top.
  • Salt and pepper to taste.
  • Spread with peach preserve.
  • Cover with chopped parsley.
  • Layer top with orange or lemon slices.
  • Pour wine over all top.
  • Wrap in foil.
  • Bake or grill about 20 minutes.

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Reviews

  1. Great salmon! I made using orange marmalade, sliced oranges on top and cooking wine. I baked it in the foil for 25 minutes since my salmon was kinda thick. Was perfect and I loved that it is scaled back for 1 serving since I am the only one in my family that eats fish! Going into my Best of cookbook. Made for PRMR.
     
  2. We are back to blistering heat, no a/c, and I could not face turning on the oven, so I did this in a small skillet. My fillet was not quite to thick, so I did not use a lemon slice, but opted to add some lemon juice towards the end. The combination of sweet jam with the salmon was interesting - I'd never had anything like this and it was quite nice. Cooking in foil would have preserved more juices, but it was good even without that. Quick to make, an added bonus.
     
  3. Nicely flavored ~ and very quick! I used garlic salt, apricot preserves, dried parsley, the lemon slices, then poured 1/4 cup Dry Vermouth around four salmon pieces, then oven-roasted at 425F for 15 minutes. Tagged for 123 Hit Wonders, August 2012.
     
  4. The first time I tasted this was at a friend's house a few weeks ago. After I raved about her salmon she proudly told me it was a Zaar recipe (I'm the Zaar pusher in our group of friends). I made this myself last week, but didn't have any peach preserves so used orange marmalade instead. Another hit! I used some White Zinfandel for the wine and we drank the rest of the bottle with our salmon. Thanks for posting this and for coming to my friend's attention, who brought it to me.
     
  5. This is very nice. I like the flavors of the peach with the acidity of the lemon and the wine - and the flavors are light enough for the salmon to shine thru. Also it's very easy, and there's no clean up - which is great when you're cooking for one. I baked it in a 400 degree oven for 15 minutes. Thanks for posting MsPia! Made for My-3-Chefs event.
     
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Tweaks

  1. The first time I tasted this was at a friend's house a few weeks ago. After I raved about her salmon she proudly told me it was a Zaar recipe (I'm the Zaar pusher in our group of friends). I made this myself last week, but didn't have any peach preserves so used orange marmalade instead. Another hit! I used some White Zinfandel for the wine and we drank the rest of the bottle with our salmon. Thanks for posting this and for coming to my friend's attention, who brought it to me.
     

RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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