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Make the baste first: (Please note all amounts are dependant on the taste and the size of the fillet.)
Cut a 1/4" slice of red onion, and a 1/4" slice of sweet onion. Cut these slices into 1/2" pieces.
Put in a bowl with 3-4 Tablespoons of becel and the juice and pulp from 1/2 to 1 whole lemon. Microwave mixture until Becel melts,
then add a pinch of tarragon. Cover with plastic wrap and refrigerate for 3-4 hours before cooking fish.
When you are ready to cook:
Take an aluminum pan (I use a lasagna pan) and put a little oil in the bottom so nothing sticks.
Melt the baste and pour some in the pan so it just covers the bottom. Lay the (fresh or thawed) salmon fillet in the pan, skin side down.
Pour the rest of the baste over the salmon. Then take some tarragon and pinch it between your fingers (to release the
flavour) as you sprinkle it over the fillet. Cover the pan with aluminum foil. (This is a must if you are cooking other meat at the same time.)
Cook for 10 to 12 minutes on high. Check to see if salmon flakes. Do not overcook as it will get tough and tasteless.
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