Roasted Salmon with Citrus and Herbs

Cooking Light, November 2005

I don’t like salmon, so I always substitute another fish for salmon in all recipes. This time, we used some frozen orange roughy. The fish counter wasn’t open when we got to the store. It was the first time I had orange roughy. It was pretty good.

So, I put all the herbs in the mini Cuisinart. That worked out pretty good. Then I added the lemon and lime rind to the bowl and stirred it all together and rubbed it on the fish. I think it needs a little oil or juice. The spices just kind of roasted on top of the fish and didn’t give the fish itself much flavor. It was easy to make, but before I make it again, I’d add some kind of binder to make it stick and roast with the fish instead of just ON the fish.

Measuring cups and spoons

Mini Cuisinart (or knife and cutting board)

Small bowl

Zester or microplane grater

Roasting pan with rack