It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. It's barely more difficult than my usual method and results in a luscious herbed cream sauce for serving.
Why I picked this recipe: It's hard to say no to salmon this time of year.
What worked: As McGruther explains in her book, salmon is just about the only fish that can hold up to the rich cream. The abundance use of herbs is critical to this balance.
What didn't: Nothing.
Suggested tweaks: You could play with the herbs if you'd like. The bay is particularly nice, so I wouldn't change it, but parsley would be a nice sub-in for the other herbs.
Reprinted with permission from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Food Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Fairy, and Kombuchas by Jennifer McGruther. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 4 (6-ounce) wild-caught salmon fillets
- 4 bay leaves
- 1 cup heavy cream
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh dill
Preheat the oven to 400°F.
Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes.
Discard the bay leaves and serve, spooning warm cream and herbs over the fish.