Mike's Complete Salmon Dinner [Grilled Or Baked]

Name: Mike's Complete Salmon Dinner [Grilled Or Baked]
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Seafood; 2 (1 lb) Salmon Fillets [rinsed & patted dry]; as needed Garlic Olive Oil [enough to coat fish & dish]; 2 tbsp Fresh Dill Or 1 tbsp Dried Dill; 1 tsp Fresh Ground Black Pepper; 1 Good Dash Quality White Wine [if baking]; 1 Good Pinch Saffron Threads [divided]; 1 tsp Lemon Pepper; 1 LG Sliced Lemon [+ reserves for serving]; 1 tsp Sea Salt; ● For The Vegetables; as needed Asparagus [cut woody ends from base]; as needed Thick Sliced Green Zucchini; as needed Thick Sliced Yellow Zucchini; as needed Garlic Olive Oil [enough to coat vegetables & dish]; to taste Fresh Ground Black Pepper; to taste Sea Salt; ● For The Side Salads; 1 Head Fresh Crisp Lettuce [quartered]; 1 Packet Hidden Valley Ranch Dressing; 1 Cup Whole Milk [more if needed to thin dressing]; 1 Cup Real Mayonnaise; 1/2 Cup Crushed Bacon Pieces; as needed Sliced Cherry Tomatoes; as needed Grilled Or Thin Sliced Fresh Onions; ● For The Hollandaise; 1 Packet Knorrs Hollandaise Sauce; 1 Cup Whole Milk; 1/4 Cup Butter; ● For The Options

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

While this recipe may seem somewhat complicated - I assure you it's not. In fact, two of my 7 year old culinary students knocked this meal out in 35 minutes. Their dish literally bursts with lemon and dill and will be a fantastic shake up to your weekly roster. My other students made a savory cream cheese spread out of their seasoned fish and served it on toasted bagles & bagle chips with sliced crisp cucumbers and fresh sprouts. Anyway, delicious work all the way around kiddos! You do make me proud!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

35 Minutes

2 servings

● For The Seafood
2 (1 lb)Salmon Fillets [rinsed & patted dry]
as neededGarlic Olive Oil [enough to coat fish & dish]
2 tbspFresh Dill Or 1 tbsp Dried Dill
1 tspFresh Ground Black Pepper
1Good Dash Quality White Wine [if baking]
1Good Pinch Saffron Threads [divided]
1 tspLemon Pepper
1LG Sliced Lemon [+ reserves for serving]
1 tspSea Salt
● For The Vegetables
as neededAsparagus [cut woody ends from base]
as neededThick Sliced Green Zucchini
as neededThick Sliced Yellow Zucchini
as neededGarlic Olive Oil [enough to coat vegetables & dish]
to tasteFresh Ground Black Pepper
to tasteSea Salt
● For The Side Salads
1 HeadFresh Crisp Lettuce [quartered]
1 PacketHidden Valley Ranch Dressing
1 CupWhole Milk [more if needed to thin dressing]
1 CupReal Mayonnaise
1/2 CupCrushed Bacon Pieces
as neededSliced Cherry Tomatoes
as neededGrilled Or Thin Sliced Fresh Onions
● For The Hollandaise
1 PacketKnorrs Hollandaise Sauce
1 CupWhole Milk
1/4 CupButter
● For The Options
1 LoafSoft Heated Garlic Parmesan Bread
as neededSalted Soft Butter
as neededSoftened Honey Butter
● For The Kitchen Equipment
1Oak Grilling Plank [soaked in water for 2 hours]
1Oven Safe Dish [coated in olive oil]
1Shallow Disposable Pan [coated in olive oil]
as neededTin Foil

Saved

Steps

35 Minutes

1

Here's the bulk of what you'll need.
2

Make your Ranch dressing early on and refrigerate immediately for chilly serving later.
3

Place rinsed seasoned salmon on your soaked oak board. Grill for 15 minutes skin down with lid closed.
4

Or, place fish in as oven safe dish coated with garlic olive oil. Bake at 350° for 30 minutes + depending upon thickness. Be careful not to over bake.
5

Consider using fresh dill from your local supermarket.
6

Lightly coat your vegetables in olive oil and season to taste. You can either place these on the grill uncovered for 15 minutes or, in the oven covered. Bake at °350 for 30 minutes.
7

Wrap all up tightly if opting to bake.
8

Make your Knorrs Hollandaise Sauce while waiting.
9

Whisk Hollandaise sauce constantly until thickened.
10

Heat your soft bread and serve with warmed honey butter.
11

Create your wedge salads.
12

A great wedge salad cheater.
13

Plate and garnish.
14

Drizzle fish and vegetables with Hollandaise. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 08, 2018 18:46

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Lettuce Lemon Onion Saffron Honey Fish Vege Parmesan Salmon Cherry Tomato Seafood Zucchini Asparagus Pepper Butter Bacon Fillet Mayonnaise Garlic Wine

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Mike's Complete Salmon Dinner [Grilled Or Baked]

Mike's Complete Salmon Dinner [Grilled Or Baked]

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