Wednesday, July 2, 2014

Salmon On The Fly

Bub and I stopped at Trader Joe's for some of Jen's favorite gluten free pasta and decided to build a cart of dinner fixings for him and his old man.

We decided that is was a good time for him to try and reintroduce zucchini into his diet too.  Summer is an excellent time for non-anaphylactic foods to be challenged.   Easy to stay home with stomach reactions and nice to stay home with skin reactions.

Salmon fillets
Bragg Liquid Aminos
Black pepper
Olive oil
Ginger
Zucchini, washed and sliced however you desire (rounds, strips, cubes)

Preheat oven to 425 and lay out some large sheets of aluminum foil (one for each fillet and an extra for more zucchini).  Place your fillets (mine were frozen, skin on) in the center of the foil.  Drizzle some olive oil and Bragg's over the top.  Sprinkle with black pepper and a little ginger.

Toss the zucchini you've washed and sliced in olive oil and salt.  Place them on top of the salmon.

Make nice tight foil packages out of  them, sealing the top first then the sides.

Bake, from frozen, for about 35 minutes.  Probably less time if thawed.

Open your little packages of deliciousness and enjoy with a little rice.




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