Salmon Steamed with Lemon and Thyme
How easy and delicious. Come in and ask for some of our Lent Salmon, we can cut it to whatever size you want!
1 large fillet salmon (skin removed)
1 lemon – juice of half a lemon
olive oil
sea salt
pepper
thyme
for the sauce:
5 tbs mayonnaise
juice of half lemon
salt and pepper
paprika
1. Preheat the oven to 375F (190C)
2. Slice salmon fillet into single portions and place each piece on a separate piece of tin foil (large enough to wrap the salmon into a ‘package’ later).
3. Season the salmon with salt and pepper then add a few teaspoons of olive oil, lemon juice and a few sprigs of thyme to each piece.
4. Place a lemon slice on top of each piece of salmon then fold in the edges of the tin foil and press together so that you have a fairly secur package. Place the salmon packages in a roasting dish and put the dish in the oven.
5. Cook 25 minutes, careful not to over cook!
For the sauce:
1. Mix together all the ingredients, adding more mayonnaise or lemon if you prefer, serve with the salmon. It’s great cold the next day!
Lemon & Herb Roasted Chicken
Ask Tia our Meat Girl for
our AMISH COUNTRY POULTRY
1 whole chicken
coarse sea salt and fresh cracked pepper
1 lemon, halved
half garlic head, cut horizontally
4 fresh thyme sprigs
3 fresh rosemary sprigs
6 sage leaves
small handful parsley
4 tbsp. butter, room temperature(rub)
3 cloves garlic, minced(rub)
3 tbsp. fresh rosemary, chopped(rub)
black pepper(rub)
1 lemon, zested(rub)
Prep:
Place oven rack in the middle. Preheat oven to 475 degrees.
Rinse bird under cold running water and then pat dry. Rub generously with sea salt on the outside. Take the half lemon, garlic head and thyme, rosemary, sage and parsley and stuff inside the chicken cavity.
Using a small bowl, blend the butter, garlic, rosemary and lemon zest together. Add in the black pepper and rub all over the outside of the bird. Separate the skin from the breast and rub some of the mixture underneath the skin.
Cross the legs over and bind with cooking twine.
Place your vegetables (your preference) in a roasting pan and place the bird on top. Roast for 30 minutes at the high temperature to get the skin nice and crispy.
Drop the temperature to 375 degrees and roast for 60 more minutes*, or until the juices run clear when pricked.
Remove from the oven and squeeze a lemon over top and cover with aluminum foil to rest. Let sit at room temperature for 10 minutes and serve.
* If the skin begins to burn, cover with aluminum. (verses from my kitchen)