You want to know how easy this recipe is? It’s such an easy fix that you can prepare this at an altitude of 10,000 feet at a rustic Colorado campsite, after having three glasses of high alcohol content red wine, on an empty stomach…nuff said.  

Of course I must admit I did some pre-prep at a home altitude of 5,280 feet, with no wine, before traveling to said 10,000 foot camping site. I mean you have to know the ins and outs of this high altitude, no oxygen camping  business folks.  (wink)  

I really have no problem with recipes or meals that take a couple of hours of tinkering, fussing, adjusting, tasting, more fussing and tinkering…but you can’t beat a “quick middle of the week, I’m tired from working all day” easy meal. This is one of those.   

I’ve had this recipe for too many years to count. I was watching a salmon demonstration one Saturday afternoon at a local supermarket. The fish counter guy was searing a chunk of salmon filet that had been topped with a sprinkle of cumin, some lemon zest, a slice of lemon and topped with a pat of butter. So over the years it’s evolved into this. Somehow I feel it’s not done evolving, but for now, here’s what we have.  

I happened to use a salmon steak this go around

Lea Ann’s Lemon-Lime Salmon  

1 lemon
1 lime
1/2 tsp cumin
1/2 tsp garlic — minced
1 Tbs olive oil
3 Tbs butter — softened
2 salmon filets, total about 3/4 pound  

Grate lemon and lime peel, thinly slice 1/2 of each. Juice the other halves. Combine 2 Tablespoons of the lemon/lime juice, cumin, garlic and olive oil. Place salmon on a sheet of parchment paper. Sprinkle with some of the lime and lemon zest, and pour the lemon-lime juice mixture over top. Sprinkle with some salt and pepper then arrange lemon and lime slices uniformly over the filet. Wrap up with the parchment paper. Place in a baking dish and bake at 350 degrees for about 8 – 15 minutes depending on the filet.  

Mix butter, remaining juice and peel in a bowl. Microwave for a few seconds to melt.  

Serve with lemon-lime butter for dipping.  

Servings: 2  

This recipe is so easy that you have time to take photos of your goofy cat, who thinks she’s hidden and in a green plastic box that’s on the kitchen table and trying to figure out how to lunge for my throat  checking my every move as I prepared the fish.  

It’s What’s For Dinner.  

Enjoy.