This is one of my favorite ‘College Gourmet’ recipes. It’s tasty, but easy, quick, and, depending on the market price of salmon, a relatively inexpensive treat. Most days, you can find some nice individual or couple size portions of salmon at Trader Joes for a decent price. You can make this recipe more gourmet or organic by mashing a fresh pineapple and rescuing the juice (and some of the mash probably) if you want and you have time.
What you need:
Salmon- amount is up to you
Pineapple juice- I usually use what I can squeeze out of a regular size can (16oz?) of pineapple chunks.
What you do:
Lay your salmon on a baking sheet, preferably sprit zed with cooking spray or brushed with olive oil.
Pour pineapple juice over fish. You just want enough to coat the fish, not drown it. I suggested a cooking sheet so that if you put too much juice, it will just spread out over the pan. You could use a casserole dish if you’re careful not to submerge the salmon. This will keep the juice closer to the meat and it will have more absorb more.
Sprinkle tarragon over the salmon. If the leaves are large, grind them into smaller pieces so they are better distributed and are less likely to burn in the oven. Do the same with the garlic if you’ve decided to use it.
Cover with foil and bake in oven ~20 minutes. You have to watch this one as overcooked salmon is a Mouthgasmic no-no. Temp: 375 if a thinner piece of fish, 350 for slow cooking thicker slabs.
Once fish is almost done, you can uncover, spoon juice from the dish over the salmon and turn oven up 25 degrees to get a golden crust, about 5-10 minutes.