Most of us don’t eat nearly enough fish; it’s good for you and a great way to eat “wiser” in the New Year.
I worked with a chef in Boston who slow-roasted all his fi sh because he discovered this process helped the fish stay nice and moist.
Salmon:
• 4 6 oz. salmon filets
• 1 tbsp canola oil
• Salt/pepper
Warm Potato Salad with Wilted Greens:
• 1 lb baby potato, par boiled/cut in half or quarters
• 1 tbsp canola oil
• Salt/pepper
• 1/4 cup diced green onion
• 2 cups greens (spring mix, spinach, arugula or mix)
• 1/3 cup salad dressing (vinaigrette based, Italian, Greek, sundried tomato. Your favorite.)
Slow Roasted Salmon
Warm Potato Salad with Wilted Greens
Recipe Card