Slammin' Salmon

One of the staples in our dinner is salmon; when we make our quarterly Costco runs, we'll pick up a filet of salmon, or two. When we get back home, I'll cut it up into serving size portions and freeze it for later use.

And while accessing our freezer is the same as playing Tetris, it's handy to have a good stock of meat that I can pull out a day or two ahead of time. Now, when peaches are in season, I love to grill the salmon and serve it up with a curried peach sauce. It is, however, winter and using the grill would not be a good idea. There's a large overhang of snow from our roof and I don't feel like heating it up with the BBQ.

Now, when it comes to salmon, I'm of the mind that, well... less is more. It's a lovely fish that doesn't need to be and shouldn't have to be dressed up (unlike sole, which needs all the help it can get).

Slammin Salmon Three Ways
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1) Seasoned Salt and Maple Syrup (not Aunt Jemima, but the real thing)
2) Ginger + Coriander salt, drizzle of olive oil and lemon juice and a small spoonful of salsa.
3) Black Salt, White Pepper, drizzle of olive oil and lemon juice

Bake at 325 for 20 minutes, and voila a simple, lovely piece of salmon that flakes nicely.

I tend to serve this with rice pilaf and steamed veggies.

Dinner in about 25 minutes, and people won't complain if you take left over salmon for lunch.