Come Share Our Table – Weeknight Roasted Salmon Two Ways

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We’ve been eating a lot of fish lately because my carnivore of a husband is having an identity crisis and has convinced himself that he’s a pescatarian:-) I’m hoping it’s just a phase because I’m Vietnamese and we love our pork!

But alas, he is my husband and works hard to support us so I’ll entertain his pescetariasm for a while.

To enable his fishy-phase I’ve loaded up our freezer with individually wrapped wild-caught salmon filets, tilapia, cod, and Chilean sea bass.

Here are two easy-as-pie Salmon recipes for your weeknight meals. Our de-facto dinner these days has been Roasted Salmon over my Raw Cruciferous Salad with Creamy Poppyseed Dressing and a side of brown rice. We keep a huge bag of the salad and a container of cooked brown rice in the fridge so that all there is to be done is prepare and cook the fish, nuke the rice for a minute and throw the salad on the plate. Dinner DONE!

If you buy individually wrapped frozen salmon filets simply pop them in the fridge on the way to work and they’ll be good to go when you get home even if they’re still a little chilly.

When I cook the fish I’ll oftentimes cook more than we need for dinner because it is great cold the next day over salad again, in a wrap, or our personal favorite way, wrapped up in seaweed with purple rice.

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Sesame Roasted Salmon

Makes 1individual serving

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • defrosted wild-caught salmon fillet
  • 1/2 tsp oil (canola, veggie, olive, your choice)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried ginger
  • 1/4 tsp sesame oil
  • 1 tsp tamari
  • 1 tsp mirin
  • sesame seeds
  • red chili pepper flakes (optional)
  • salt and pepper to taste

INSTRUCTIONS

  1. Line a baking tray with foil. Move the rack in the oven to the top. Turn the broiler on. If you have a high or low broiler setting, choose high.
  2. Wash the filets and pat them dry with a paper towel.
  3. In a medium sized bowl, combine the rest of the ingredients except for the sesame seeds.
  4. Place the salmon in the mixture and let it sit for 2 minutes.
  5. Place the salmon on your lined baking sheet and sprinkle with sesame seeds, red chili pepper flakes (if desired), and lightly season with salt and pepper to taste. The tamari is salty so don’t over-do it.
  6. Broil for 3 minutes on each side or until it’s done to your likeness.

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Lemon and Dill Roasted Salmon

Makes 1 individual serving

INGREDIENTS

Makes 1 individual salmon filet

*first five ingredients are the same as the Sesame Roasted Salmon

  • defrosted wild-caught salmon filet
  • 1/2 tsp oil (whichever cooking oil you prefer)
  • 1/2 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dried dill, plus a sprinkle for the top
  • 1/2 tsp lemon juice
  • salt and pepper to taste

INSTRUCTIONS

  1. Line a baking tray with foil. Move the rack in the oven to the top. Turn the broiler on. If you have a high or low broiler setting, choose high.
  2. Wash the filets and pat them dry with a paper towel.
  3. In a medium sized bowl, combine the rest of the ingredients.
  4. Place the salmon in the mixture and let it sit for 2 minutes.
  5. Place the salmon on your lined baking sheet, sprinkle with a little bit more dill (if desired), and season with salt and pepper to taste.
  6. Broil for 3 minutes on each side or until it’s done to your likeness.
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