Many folks are heading home from Becharof Lodge with loads of great eating coho salmon. Whether you cook these tasty salmon fillets as soon as you get home, or intend to enjoy them in coming months, this is a recipe you’ll want to try. With so much salmon to eat, many guests often ask us about our favorite salmon recipes. This one gets gobbled up, fast and works great with frozen fish.
•I fillet of salmon
•2 tablespoon butter
•1/2 cup shallots, thinly sliced
•2 cloves garlic, puréed
•1/3 cup havarti or Monterey Jack cheese, grated
•1 tablespoon fresh dill, chopped
•Fresh lemon wedge
•Salt & black pepper to taste
In a small skillet, sauté shallots in butter on low heat until they begin to soften. Do not brown. Set aside to cool. Place salmon, skin-side down, on a baking sheet or layer of foil.
Carefully remove pin bones without damaging fish flesh. Squeeze fresh lemon over salmon and lightly salt and pepper. Spread grated cheese evenly over salmon. Next spread the partially cooked shallots evenly over salmon and sprinkle with the dill.
Bake in a preheated 350º oven 15 minutes or until fish reaches desired doneness or an internal temperature of 120º.
