Baked Salmon in Olive Oil & crunchy punchy green salad
To IMPRESS a Crowd , and so Simple you won't mess up.
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In this week's adventure with Mr. Pongo" (our GSP dog) he's managed to break his toe. He hates being forced on bed rest because it means he missed all of his daily walks. Somehow his pain meds haven’t made him drowsy, instead he still has enough energy to steal banana peels (again), the entire bowl of whipped cream from thanksgiving pies, a whole avocado, and the kid's stuffed toys. The icing on the cake, he makes sure to roll around in the dirt after he's been in the backyard to do his business. Which forces me to wash him each time he comes inside, my new "favorite activity". Please insert eye rolls. I think all his misbehavior is an excuse to get me back on the couch to cuddle with him while I work.
I do feel rather bad for the pup. Being a dog it’s not like he can just tell me how much pain he is in, which totally sucks. I just hope he heals quickly!
Since I've been preoccupied with my dog this week, I felt it was good to keep cooking easy this week and a rather short note.
Salmon is one of those meats that a really great for a crowd, and it’s hard to mess up as well! Usually, I tend to coat it in butter and wine, or lemon. My husband taught me his father's Norwegian recipe in which you coat it in mayo, and then put sliced white onions on top, bake in the oven for a bit and that’s it. I know, that may sound like an odd combo, but the mayo keeps it really moist, so for even the most inexperienced cooks, you can't seem to mess it up.
Recently I stumbled on Alison Roman's olive oil baked salmon. I loved her recipe. It was just as easy as she promised. I instead keep the skins on. If you are brave you can crisp them in the oven later, it’s a rather sinful treat, but well worth it. ( message me if you choose that route). She mentioned saving the oil once finished. Doing just that, you can then use it for future cooking. I recommend using it for roasting potatoes, or other veg in the oven. It really adds depth to the flavors of whatever you cook it with. And best part it really doesn't taste like FISH.
Speaking of fishy smells, a good quality fish shouldn’t have one. It’s either old so toss it in the bin or maybe farmed. The fish you are about to bake should really not smell of much, or be accompanied by a fishy smell. I always use wild caught salmon, which shouldn't cost you more depending on where you purchase from. Look for a darker color too, and the sticker should say “wild caught”, not sustainably farmed. Trader Joe's has a fantastic wild caught section. If you are a Costco member you can get a whole salmon fillet for under 20$. Or local butcher, a market who has kept their fish section intact.
Instead of sounding like I’m preaching at you about food or fish, all I’m asking is to know where your fish comes from! fingers crossed that isn’t too much,
Now, Let’s EAT! or Cook shall we?
xo
Nicole
Recipe below, I also included the video I shared via Instagram
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Simple Olive Oil Baked Salmon & bonus crunchy green salad
Serves 4-6
(double if need more)
This dish is a riff off Alison Roman’s poached olive oil Salmon, I just loved how simple she made it. The salmon is a great crowd pleaser too, so if you are having a dinner party fish is a really easy way to go, you don’t even need to temp the fish, or fuss it will be dry the olive oil keeps it light and moist.
Helpful Tools:
Large ceramic baking dish shape doesn’t matter
Large bowl for your salad
2 cutting boards (I recommend a plastic one for the fish, actually any meat please)
Jam jars with lids or a mixing container for salad dressing
Ingredients:
About 2-6 lbs fresh wild salmon fillets, skin on
(cleaned and patted dry)
1 lemon thinly sliced
A lot of EVOO,
(Enough to coat all the salmon in the baking dish
and for your salad)
Garlic whole cloves skin on (about 3-4)
Pats of butter for the top (optional)
1-3 whole lemons
(for salad and salmon)
About 2 ½ half to 3 big handfuls of fresh mixed green lettuce
1 handful fresh arugula
1 clove crushed garlic
2 small Persian or English cucumbers, thinly sliced and lightly salted
1 avocado, thinly sliced
4-5 radish thinly sliced
Optional two thinly sliced celery (skip the leaves)
Salt Pepper to taste
1 lemon
White Vinegar
Red wine vinegar
Crushed red pepper
Dried basil
Dried oregano
Dried thyme
METHOD:
Preheat heat your oven to 325F.
In a baking dish place salmon fillets skin side down, flesh up. Pour a generous amount of olive oil all over the salmon, coming up the sides a little. Season with Kosher Salt and pepper. Slice lemons and put on top. Put pats of unsalted butter over the lemons (optional) if you'd like you can also add herbs, or garlic cloves around the fish.
Bake for 20-30 min until the salmon falls apart with a fork. Enjoy with a salad!
PS keep your oil and store in the fridge to use for roasting veggies or cooking with!
While the salmon is roasting, make your dressing and Salad.
In a mason jar or jam jar with lid put the following;
About 6 tablespoons EVOO, ½ tablespoon white vinegar, ½ tablespoon red wine vinegar, about teaspoon or splash of lemon, crushed garlic, a pinch of dried basil, thyme, and oregano. Pinch of salt and pepper. Put the lid on and shake, shake, shake until combine.
Double, or triple it if you want extra. You can leave on your counter just take out the garlic, or store in the fridge if keeping the garlic clove in.
PRO TIP DON’T Dress your salad until you are about to sit down to eat, but you can add a pinch of salt to all the chopped ingredients and let them marinate for a bit before putting your salad together.
Put all the Salad ingredients above into a big serving bowl. Toss with your dress, and toss the salad together until combined. Taste to see to see if need more EVOO, LEMON or salt and pepper.
When the fish is done, arrange on a nice plate, and serve with your salad. Maybe some crusty bread or boiled potatoes.
PRINTABLE RECIPE:
Great ideas! We do the salmon with mayo plus Herbs de Provence broil. I plan to roast some small potatoes in the salmon oil as you suggest.