Thursday, December 4, 2008

Simple Salmon and Chopped Salad

I thought we needed a little break from heavy holiday eating. Sorry the picture is so dark - we have a lighting issue in our kitchen. This is how my Grandmother taught me to make salmon. It is super fast and very simple, and you could serve any salad you want with it, but try chopping it if you've never done it before. I like chopped salads, because you don't have to construct your bites to get a little piece of everything, or stab around your plate for five minutes trying to fork a leaf. You can chop any salad, I think it only makes them better.


6-8 ounce pieces, 1 for each person you are serving - rinsed and patted dry
Lawry's seasoning salt
Lemon pepper
Olive oil

Turn your oven on to a high broil, and line a cookie sheet, or broil pan with parchment paper. (this makes for very easy clean up, and it's better than tinfoil, because the fish will stick to tinfoil)
Brush the salmon pieces with olive oil and arrange on the sheet or pan - oil will only burn at extremely high temperatures, so this adds flavor as well as protects the fish from the high heat.
Season with Lawry's and lemon pepper - a little more than you think you need unless you have a heavy hand.
Place on middle rack in the oven and broil on high for 8 minutes.
Squeeze fresh lemon over fish as soon as it comes out of the oven.

Salad - 2 servings

2 1/2 cups loosely packed mixed greens
1/8 c toasted almonds
1/8 c crumbled feta cheese
1/8 c dried cranberries
Newman's Oil and Vinegar dressing

Put all your greens down on a big cutting board and chop until they are small to medium dice size. Toss with almonds, cheese, cranberries, and dressing to taste.

This whole process takes about 20 minutes. Enjoy!


candicerail said...

Someday you need to do a post about your famous Grandmother. I am intrigued.

Katie Glade Bagley said...

Oh that salad looks like heaven! I am going to make that asap.