Friday, November 2, 2007


We are blessed to live in a part of the world where fresh, cold water salmon abounds. High in Omega 3 oils, the salmon meat is full of flavor, the color is rich, and the taste is supreme. Wild Alaska Salmon is an extremely powerful "anti-aging" food for your heart and brain--so we eat it as often as we can! This is one of those easy ways to fix salmon when I don't have a lot of time to make dinner. The potatoes cook the same time as the salmon, making efficient use of my oven and my time. Steamed brussels sprouts and sweet corn really add color and nutrition to this meal.

1) Thoroughly rinse salmon filets under cold running water. 2) Pat dry and place in shallow baking dish with flesh side up. 3) Lightly cover salmon with low fat mayonnaise in a thin layer. 4) Generously shake Lemon Pepper seasoning over mayonnaise to cover it. Squeeze fresh lemon juice from one lemon over all. 5) Bake at 375 degrees until fish flakes apart easily with a fork, approx. 20 minutes for fillets, 30 minutes for steaks. Don't overcook, as salmon gets dry very quickly.

1) Peel potatoes and slice into very thin wedges--kind of Jo-Jo style only thinner (cut potato in half lengthwise, cut each half length wise again, and then cut that in half lengthwise again) 2) Spread cookie sheet with a thin layer of vegetable oil and place potato slices on it. 3) Using your hands, toss the potatoes around in the oil on the cookie sheet until completely covered. This keeps them from sticking to the sheet and holds the seasonings on. 4) I use garlic powder and Old Bay Seasoning with a bit of black pepper. Greek seasonings taste fantastic on these too, but I am always careful to read the labels to make sure they don't contain MSG.

I season these as they go in the oven and also as they are cooking.

Turn the potatoes with an oven safe spatula a few times as they are baking to make sure all sides of the potatoes get cooked (also so they don't stick!) and keep seasoning to taste. Cook until the potatoes are tender--always check the thicker ones to make sure they are done in the middle. Hopefully they will be done the same time as the salmon!

I personally don't think they need salt, but some people like to salt these after they come out of the oven. They are really good dipped in my Homemade Ketchup too. Make a bunch--once people taste them they always want more!

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