Just another quick and easy weekday meal. 🙂
If you notice a little mess on my aluminum foil in the pics, it’s because I re-used the foil from roasting broccoli yesterday. Also, the broccoli stems from making my Broccoli Raisin Slawlad ended up on the pan to roast (in case you’re wonder what those green things are). I hate to waste!
Broccoli Raisin Slawlad recipe:
- 1 salmon fillet (any size, but 1 pound will feed 3 to 4 people. Mine was 1.5 today.)
- onion powder
- Ranch dressing
- BBQ sauce
- fresh lime
- 1 green onion, finely chopped
Preheat oven to 450F and lightly season salmon with salt and onion powder. Remember that the thicker portion requires a bit more salt than the belly and also that the much thinner belly part needs very little salt because it is so thin.
That said, not all salmon fillets come with the belly and are much more uniform in thickness overall.
Spread fillet with Ranch dressing. (For 1.5 pounds, I used about 3 Tablespoons.)
Then spread fillet with BBQ sauce in the same quantity as Ranch dressing.
Squeeze the juice of half a lime over the entire fillet and sprinkle with green onions.
Roast in oven for 18 to 20 minutes.
Enjoy! Today we had ours with Broccoli Raisin Slawlad (link in story) and bolillos.
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