Posted in Food, Menu Planning, Recipe

Lemon and Sage Salmon

Mmmm… Salmon. Yesterday I previewed a lemon sage salmon and it. was. so. good!

I’ve been trying to simplify our menu-planning efforts by making meals that are repeatable, if not predictable. For example, fish once/week, vegetarian meal, something with beef, something with chicken, something with pork. That gets us through the work week, and then the weekends are usually scavenging whatever is left.

Monday I made unstuffed peppers and that recipe was *really* good. I could’ve skipped the cheese, but why would I? It also came together really easily.. ground beef, bell peppers, seasonings, (cook), pasta sauce, beef stock, pasta, (cook), cheese, stir, serve.

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Here’s the recipe, if you can call it that…The salmon was moist and delicious when we had it for dinner last night. I bought a 1.5lb fillet from our local grocer and sliced up 4 portions at home. From there, I drizzled it with olive oil, seasoned with lemon peel, sage, salt, and pepper. Bake at 375 F for 20ish minutes, squeeze fresh lemon over top and serve.

We had ours with frozen veggies and a slice of buttered bread. It might as well be dessert because the Peppridge Farm Whole Grain Oatmeal Bread was delicious. I could probably eat an entire loaf if I weren’t disciplined enough.

The cool thing about this fish (and something I didn’t appreciate until today) is that it actually reheated pretty well. I squeezed fresh lemon on top then zapped it in the microwave for 45 seconds. It didn’t get dried out at all and I actually enjoyed having left overs at work today. Do you like fish? What’s your favorite cut and method of preparation?

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