I felt like I should get a theme going with the "easy but not nasty" recipes. These are definitely not Italian! But Grandmom would approve of throwing something together out of your own kitchen rather than eating out. So, with that said, I present to you:
Salmon on Salad
1 slab of freezer-case salmon from the store*
1 head of romain or lettuce of your choice
1-2 C. cooked rice (this depends on how carb-happy you're feeling, and if you want to make enough for leftovers)
marinade of your choice
Pile in this order: lettuce, rice, salmon. Yum. Okay, the long version: get out your freezer case salmon and preheat your oven. Put together your yummy-licious marinade. For the sake of completeness I will provide some examples, but salmon is a forgiving fish, so you could probably bake it in anything and it would taste good.
Marinade #1--make 2 batches and divide (trust me)
3 TB. soy sauce
3 TB. lemon juice
3 TB. oil just to spread things around
Marinade #2--see above
3 TB. teriyaki sauce
about 1/2 can of beer
Marinade for if You Can't Find Salmon--still make 2 batches
3 TB. ketchup
3 TB. Worcestershire sauce
3 TB. cider vinegar
Easiest Marinade Ever
Your favorite salad dressing. Some good ones with salmon are: anything "vinaigrette". Green Goddess-type dressings. Italian dressing.
For the first two, just whisk the ingredients together in a small bowl. No matter what, then drizzle the whole amount of ONE batch over your fish. Reserve the second batch for a use to come later. Bake your salmon for about 15 minutes or until done. As for the rice: either plan ahead and start the rice about 15 minutes before you put in the salmon, or utilize some of that gift-from-God freezer case rice. Or do some minute rice in the microwave in a glass casserole dish filled about half-full of water. (The yumminess and texture are not the same, but these two alternatives are more foolproof and allow you to do things like preventing your children from drinking the marinade instead.) Wash and chop your salad greens. Pull your salmon out of the oven. Put the lettuce on individual plates. Put the rice on top. (About 1/2 C. per person, or whatever you feel like.) Drizzle the extra marinade you made over the rice. (You can always make a lot more than I suggested for one batch if you're sauce-happy. Which I am.) Put your hot salmon on top. (One freezer-case salmon will make about six modest portions of meat.) Drizzle some pan juice over it all if you can get it out of the bottom of the pan. Eat up!
*If you aren't blessed with a grocery store that stocks freezer case salmon on the cheap, here is another good alternative: on sale flank steak/London broil/pot roast. Cut up enough for the amount of people eating (at about 4-6 oz/serving) into thin strips (think Teriyaki Beef). Make your marinade of choice (tomato-saucy marinades go well with beef as well as the above marinades, and also Catalina dressing), then sear your beef in a pan over medium heat ON ONE SIDE ONLY. Trust me, no one is going to die if you don't flip the beef, and it will be more tender and juicy if you don't. The side facing the pan will get a medium to dark brown and maybe even a little crisp, but it's okay, that's what it's supposed to do. (This whole process should take you around 8 minutes.) Then, put one batch of your marinade into the pan, reduce the heat to medium-low, and let everything get all bubbly for another 3-5 minutes or so. Then follow the recipe as written.
Salmon on Salad
1 slab of freezer-case salmon from the store*
1 head of romain or lettuce of your choice
1-2 C. cooked rice (this depends on how carb-happy you're feeling, and if you want to make enough for leftovers)
marinade of your choice
Pile in this order: lettuce, rice, salmon. Yum. Okay, the long version: get out your freezer case salmon and preheat your oven. Put together your yummy-licious marinade. For the sake of completeness I will provide some examples, but salmon is a forgiving fish, so you could probably bake it in anything and it would taste good.
Marinade #1--make 2 batches and divide (trust me)
3 TB. soy sauce
3 TB. lemon juice
3 TB. oil just to spread things around
Marinade #2--see above
3 TB. teriyaki sauce
about 1/2 can of beer
Marinade for if You Can't Find Salmon--still make 2 batches
3 TB. ketchup
3 TB. Worcestershire sauce
3 TB. cider vinegar
Easiest Marinade Ever
Your favorite salad dressing. Some good ones with salmon are: anything "vinaigrette". Green Goddess-type dressings. Italian dressing.
For the first two, just whisk the ingredients together in a small bowl. No matter what, then drizzle the whole amount of ONE batch over your fish. Reserve the second batch for a use to come later. Bake your salmon for about 15 minutes or until done. As for the rice: either plan ahead and start the rice about 15 minutes before you put in the salmon, or utilize some of that gift-from-God freezer case rice. Or do some minute rice in the microwave in a glass casserole dish filled about half-full of water. (The yumminess and texture are not the same, but these two alternatives are more foolproof and allow you to do things like preventing your children from drinking the marinade instead.) Wash and chop your salad greens. Pull your salmon out of the oven. Put the lettuce on individual plates. Put the rice on top. (About 1/2 C. per person, or whatever you feel like.) Drizzle the extra marinade you made over the rice. (You can always make a lot more than I suggested for one batch if you're sauce-happy. Which I am.) Put your hot salmon on top. (One freezer-case salmon will make about six modest portions of meat.) Drizzle some pan juice over it all if you can get it out of the bottom of the pan. Eat up!
*If you aren't blessed with a grocery store that stocks freezer case salmon on the cheap, here is another good alternative: on sale flank steak/London broil/pot roast. Cut up enough for the amount of people eating (at about 4-6 oz/serving) into thin strips (think Teriyaki Beef). Make your marinade of choice (tomato-saucy marinades go well with beef as well as the above marinades, and also Catalina dressing), then sear your beef in a pan over medium heat ON ONE SIDE ONLY. Trust me, no one is going to die if you don't flip the beef, and it will be more tender and juicy if you don't. The side facing the pan will get a medium to dark brown and maybe even a little crisp, but it's okay, that's what it's supposed to do. (This whole process should take you around 8 minutes.) Then, put one batch of your marinade into the pan, reduce the heat to medium-low, and let everything get all bubbly for another 3-5 minutes or so. Then follow the recipe as written.
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