Salmon With Parsley, Dill & Pecorino Romano

Ingredients:

1 lb. salmon filet
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 clove of garlic, minced
3 tablespoons parsley
2 tablespoons dill
3 tablespoons Pecorino Romano, grated*

Coat the salmon with the oil and lemon juice mixed together, let sit while the oven heats to 400 F. Place the salmon on a baking sheet lined with foil. Mix the garlic, parsley and dill together and spread the mixture over the fish. Cover "lightly" with foil or parchment paper. Bake for 8 to 10 minutes. Remove foil/parchment paper, but keep for further use in a few minutes. Sprinkle top of salmon with grated Pecorino Romano. Return fish to oven, uncovered. Bake another 8 or 10 minutes. Remove salmon, cover with retained parchment paper, but more tightly. Wait about 10 to 12 minutes before removing the covering and cutting the fish into serving sizes. You do not need to add salt to this dish, as the cheese will supply enough salt.

* If you want your cheese to brown somewhat, and you grate your own Pecorino Romano cheese, make sure it is not too soft, because the retained moisture in the cheese will not be conducive to easy browning. Pecorino Romano is a sheep's milk cheese made in Italy, but pretty easily found in other countries, including in the U.S. Cheese in the U.S. simply called "Romano" is almost always made from cow's milk, but you can use it, or even the already grated type of Romano you buy in the shaker containers. Oh boy, the "cheese police" will be after me now. 

I served the salmon with home fried potatoes

WORD HISTORY:
Filet/Fillet/File-This word, related to "file:" that is, "file" with the meaning relating to "documents,"^ goes back to Indo European "gwislho," which carried the notion, "vein, sinew." This gave Latin "filum," meaning "cord, thread, wick." This gave Old French, a Latin-based language, "fil," meaning, "thread, string" (also a verb form, "filer," meaning "to arrange documents on a thread/string"). English borrowed the word circa 1450. From Old French "fil" also came "filet," which meant, "small piece of cord or string;" thus also, "band of string to tie the hair back, headband." And this was borrowed into English in the 1300s, and later still, the idea of tying meat and fish with string seems to have transferred the meaning to "cuts of meat and fish, especially deboned."     


^ Files were once documents put into some order on rope or string; thus, the connection to "fillet/filet."