Dusting off my password...Lemon Herbed Salmon Steaks

Since I last posted here life has been upside down here at Casa Frazgo.  My Daughter married to the Marine and grandson moved back in as the SIL is away for a while, my Dad was ill and eventually left us.  Man has it been busy here.  A lot of windshield time between L.A. and the Twentynine Palms Marine base and Las Vegas for all of that.

I didn't stop cooking, just the blogging took a hiatus.  Did look seriously at fast and easy preps. That's especially important now that I have a 1 year old under foot again.  This recipe is stupid easy and even easier when you use the skinned salmon so you don't have to do it yourself.  Leave it on if you like crispy skin, its just one of those tastes I never acquired.

I used the smoked grey sea salt for that subtle smoke flavor.  You can use regular kosher salt if you don't have the smoked stuff.  But really, for what it costs and how far it goes its worth tracking down.

Lemon Herbed Salmon Steaks

• 3 6-8 oz salmon steaks
• smoked grey sea salt
• pepper
• 6 t butter
• dill weed
• 1 lemon thinly sliced.

Salt and pepper the sslmon to taste.  Sprinkle liberally the dill weed on all sides.  Line your baking pan with aluminium foil for easy clean up. Spritz the foil lightly with non-stick cooking spray.  Place salmon steaks on the foil.  Spread 2 teaspoons of butter on each piece of salmon.  Add lemon slices onto the salmon.

Place salmon in 350F oven on convect cycle for 20 minutes.  (If you don't have convect use 375F conventional temp for same time).  Serve with herbed or my ever popular Spanish Rice and Noodles.

flavored salt...great way to experiment

A friend passed this along yesterday. "Atlantic Seaweed Salt" and it smells wonderful...the very essence of the sea distilled into the salt itself. Of course I see uses for it beyond just seafood, but that is where I shall start.

This isn't the only flavored salt in the pantry. Am working on some recipes with a "Rosebud Sea Salt" that has the perfume of tiny roses infused into it. I see desserts, possibly a fruity fudge variation for that one. Some sort of chicken in white wine for another. Anyone have other ideas to use it for?

My snark for the moment...has anyone heard of "seaweed" farming that isn't organic by its very nature? Is anyone else even a bit annoyed with "organic" being added to everything and then being a charged a premium for not adding something? Having had grand-parents who were farmers, or had large gardens they were all about organic and that was more years ago than I CARE to admit. Suffice it to say it was long before "organic" became a fad then a staple for healthy living. For them it was a big batch of fresh poo to feed in the spring, then a little bug picking to get the crops to produce a healthy bounty at the end of the summer.