Chag Pesach Sameach! Happy Maundy Thursday!
It’s the time of celebration as we ring in a new season of reawakening!
Now, I know most food bloggers would hit you with an Easter dish this week, but as we know- I beat to my own drum, and my drum is beating to “what do I eat these next two days if I can’t have meat!”
That’s okay, we make salmon!
Now, I know this seems to be an easy recipe, but the truth of the matter is, so many people overcook salmon. They either don’t give it enough moisture, or cook at too high of a temperature and it all becomes a mess.
(and not the kind of mess our sassy aprons could protect you from either)
This healthy, delicious meal can be paired with anything from broccoli to potatoes to rice and if you’re daring, it does reheat well the next day. But, it might stink up the office.
So, let’s get into it.
WHAT YOU’LL NEED:
1 or 2 Salmon Filets: I always buy fresh salmon, not frozen, and even though the skin gives me the ick, you have to get the filets with the skin. It adds so much flavor. After I cook it, I usually feed the skin to my dogs because it’s good for them!
4 Lemons, squeezed in a bowl
1 tbsp of garlic powder
1tbsp of salt
1tbsp of pepper
2 cups of olive oil
Tinfoil
PUT IT ALL TOGETHER:
Pre-heat your oven to 325. In a medium size bowl, squeeze 3 of your lemons for juice, add in your seasons and olive oil and whisk together the ingredients. Then, slice your last lemon into thin slice to place on top of the salmon.
Line up your tinfoil to be large enough to completely engulf your salmon filets (each salmon filet you cook should have it’s own tinfoil home). Place your salmon filet in the middle of the tinfoil and fold the edges up so the juice stays in, then drizzle your bowl of seasoning on each filet and rub it in. After each one is drizzled and rubbed, put two lemon slices on each filet, and completely wrap your salmon filet in their tinfoil houses, making sure the juices stay in there.
Then, place your salmon houses on baking sheets and pop in the oven for 20 minutes.
Take em out, they’ll be a little medium rare (which is totally okay because you most likely eat sushi and sushi is raw!) and serve with your favorite sides. Your filets will be flakey, tender, juicy and delicious!
I hope you all have a Happy Holiday Weekend and are surrounded with love, family and new beginnings.
We’ll see you Monday with a little Soul.