Best. Salmon. Ever.
My husband just made this up last week. I loved it, and I don't even like salmon much, usually.
They say Alaskan wild salmon is the best to use: they have good fish management, and also there are less toxins than other salmon (farm-raised ones are bad this way, apparently).
Mike’s Citrus and Tomato Salmon
Boneless salmon - to fit a 13” x 9” baking dish
Garlic powder
2 Tbsp rice vinegar
1 lime - ½ sliced, other ½ quartered
1 lemon - the same
2 small tomatoes, diced
~ ~ ~
Preheat oven to 375.
Spray cooking spray on baking dish, put salmon in. Sprinkle with garlic powder and pour on rice vinegar. Squeeze ¼ of each of lemon and lime over it. Top with lemon and lime slices and diced tomato.
Bake for ~15 minutes. Push toppings to sides and broil (on high) until brown. Replace toppings with citrus slices on top and serve.
They say Alaskan wild salmon is the best to use: they have good fish management, and also there are less toxins than other salmon (farm-raised ones are bad this way, apparently).
Mike’s Citrus and Tomato Salmon
Boneless salmon - to fit a 13” x 9” baking dish
Garlic powder
2 Tbsp rice vinegar
1 lime - ½ sliced, other ½ quartered
1 lemon - the same
2 small tomatoes, diced
~ ~ ~
Preheat oven to 375.
Spray cooking spray on baking dish, put salmon in. Sprinkle with garlic powder and pour on rice vinegar. Squeeze ¼ of each of lemon and lime over it. Top with lemon and lime slices and diced tomato.
Bake for ~15 minutes. Push toppings to sides and broil (on high) until brown. Replace toppings with citrus slices on top and serve.