Lemon Baked Salmon and bread-less squash au gratin

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Baked Salmon:

Ingredients:
  • 1 WILD Salmon fillet (not the farm-raised stuff; you want a bright red piece of meat); I usually buy a half strip of Salmon (skin on one side) and cut it into about 4 segments with about an equal amount of meat on them (the thinner part of the tail is a longer piece than the rest)
  • 1 tsp. salt
  • 2 lemons, 1 sliced and 1 halved
  • 2 tbsp. olive oil, melted (and cooled) butter or other fat to prevent sticking
Directions:
  1. Preheat the oven to 350F. 
  2. Brush a 13x9 Pyrex baking dish with 1 tbsp. olive oil or butter.
  3. Add fish to baking dish, cover with remaining oil, and salt; try not to crowd the pieces too much. If you bought salmon that doesn't have the skin on it, put some lemon both above and below the salmon pieces. If skinned, just place the salmon skin side down and add salt and lemon pieces to the top.
  4. Take the remaining halved lemon and juice it over the fillet pieces. 
  5. Cover with foil and bake for 18-20 minutes until the salmon flakes with a fork. Do not cook for more than 20 minutes.
  6. Allow to cool for 5-10 minutes and serve. 

Bread-less Squash au Gratin
This recipe was adapted from The Barefoot Contessa Cookbook entry for Zucchini Gratin. The best way to make it is to bake it at the end...but sometimes I'm just lazy and add the cheese and stir instead of putting it into the oven. Below are the directions for baking it.

Ingredients:
  • at least 4 zucchini or summer squash (about 2 lbs.), though you can always do more, just up the seasonings/etc. to accommodate
  • 1/2 stick butter
  • 2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 cup milk
  • 1 cup grated Gruyere cheese
Directions:
  1. Preheat the oven to 400F. 
  2. Melt the butter over medium heat in a large pan (at least 2 inches deep) or stock pot. 
  3. Add the squash and cook, covered, for about 10 minutes, until tender.
  4. Add the salt and nutmeg and cook uncovered for 5 more minutes. 
  5. Stir in the milk and allow to heat up for 3-5 minutes...until warm.
  6. Pour the mixture into an 8x8 baking dish.
  7. Sprinkle the grated Gruyere cheese on top and bake for 10-15 minutes...until the cheese is melted and everything is bubbly.

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