Salmon with Lemon & White Wine
The original recipe called for leeks instead of onions, but I was too lazy to go to the shops so I had to make do with what I had already.
Serves 2
Ingredients:
1 small onion, sliced
1 lemon
2 salmon fillets (or one big enough for two people)
1/8 cup (30ml) of white wine
1 tbps fresh dill, chopped (or 1 tsp dried)
1 clove of garlic, thinly sliced
Freshly ground salt & black pepper
Preparation:
1. Pre-heat the oven to 400°F (200°C). Fry the onion in some oil for about 5 minutes until softened.
2. Slice 4 thin slices from the lemon and squeeze 1/8th cup (30ml) of juice from it.
3. Line an oven-proof dish with foil, leaving enough to fold over the top. Place the onions and half the sliced garlic in the bottom, and the salmon on top of that (skin side down). Season the salmon with salt and pepper, sprinkle with dill, and lay the lemon slices and the rest of the garlic on top.
4. Pour the lemon juice and wine over the salmon and fold the foil over the top, making a good seal. Put in the oven and cook for 15-20 minutes (or until cooked through).
5. Serve with vegetables (new potatoes and mange tout (aka ’snap peas’, I think) go well with it).