“Make me Salmon!” demanded my dear sweet friend, Phuong, for three years straight, until I finally did. Now, it’s our tradition. For Phuong’s birthday, she gets salmon.
This year, we took it south of the border for a zesty Mexican Salmon Salad.
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The Fixin’s:
2 T olive oil
2 juiced limes
1 clove garlic, finely chopped
1/8 t ground allspice
1/8 t ground cinnamon
1/4 t ground cumin
1/4 t sugar
salt and pepper to taste
1 1/2 pounds salmon
1 large tomato, seeded and chopped
3 green onions, chopped
1 package of butter lettuce
1 lime, sliced
What To Do:
Step 1: In a glass dish combine the olive juice, lime juice, garlic, spices, salt, pepper and sugar. Place the salmon in the mix, cover and let marinate in the fridge for an hour.
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Step 2: Have your oven pre-heating on broil. Place the salmon on a broiling pan (I didn’t have one so I just used a baking dish) and bake for 5 minutes on either side, or until the flesh is easily flaked. (The baking dish slowed the cook time so I did an additional 3 minutes on each side.)
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Step 3: While the salmon is cooking, prep your salad. Chop your tomatoes, onions, you get the idea.
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Step 4: Lay the cooked salmon atop your delicious salad. Squeeze a wedge of lime and add a dollop, okay, a big scoop or guacamole!
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Happy Birthday, Phuong!!! I love you!
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