Saturday, April 14, 2012

You have to eat this.

The original recipe for this was on, but I basically didn't follow it at all because I don't like canned salmon, capers or celery. 

Salmon Salad:

Preheat oven to 400 degrees
Salt, pepper and sprinkle garlic powder on one salmon filet.
Brush 1 tablespoon of olive oil on top of salmon.

Roast in the oven for 12-16 minutes depending on the size of your filet.

While still warm, shred filet (discarding skin) and mix in a bowl with one sliced green onion, 1 tablespoon of fresh parsley and 2-3 tablespoons of mayonnaise.

Serve on a bed of spinach and arugula with a side of sliced tomato splashed with balsamic vinegar.

Eat this today.  You will thank me.

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