I have been using this marinade for salmon since the recipe was published in Martha Stewart Living in July 2003. It is very easy and flavorful. The article says it works well with beef, chicken, lamb, and seafood. I served broccolini on the side. My older son cleaned his plate, made me so proud. My little one slept through dinner, woke up at 9:00 and had apple slices and peanut butter. Lucky kid.
Thyme, Shallot, and Lemon Marinade
Makes 2/3 Cup, enough for 2 pounds of meat or fish
3 T. freshly squeezed lemon juice
3 T. dry white wine
2 T. extra-virgin olive oil
1 bunch fresh thyme (12-15 sprigs)
2 shallots, thinly sliced
1 lemon, sliced into 1/4 inch rounds
Coarse salt and freshly ground pepper
Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over meat or fish. Cover; refrigerate for length of time shown below for the protein you are using. Turn meat or fish occasionally.
Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired. For salmon, I cook at 350° for 20-25 minutes.
Shellfish: 20 minutes
Thin and Flaky Fish Fillets: 30 minutes
Thick and Fatty Fish Fillets: 1 hour
Beef, Chicken, and Lamb: 6-24 hours