Monday, February 11, 2008

Gigi Salmon with a Brown Rice Medley and Tangerine Vinaigrette Salad

We had a divine dinner the other night. So good, that I had to make it again for my Mom for lunch the next day. I will post the main dish recipe here, look for the next two entries for the side dishes.

Gigi Salmon

1 slab salmon (wild-caught best, choose sockeye over coho if given choice)
3/4 powdered ginger
1 tsp salt
1/2 tsp freshly ground pepper
3 cloves minced garlic
2 T olive oil
1/4 cup brown sugar

Line a cookie sheet with AL foil and lay fish right down the center, skin side down. Sprinkle evenly with salt, pepper, ginger & garlic. Rub down with olive oil, pat on brown sugar.

Bake in 350 oven for about 15 minutes - check for doneness (no translucent looking fish at the center of the thickest part). Watch carefully - you want it done, but fish will dry out quickly if overbaked.

Serve with Tangerine Vinaigrette Salad and Brown Rice Medley


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