“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.
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.
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.)
Step 3: While the salmon is cooking, prep your salad. Chop your tomatoes, onions, you get the idea.
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!
Happy Birthday, Phuong!!! I love you!
