Earlier this week I was so excited to use my new pizza stone that my sister got me for Christmas. I've never had a pizza stone, so I couldn't wait to try it out. I ordered a wooden pizza peel from Amazon, and the day it arrived on my doorstep I just had to take it out of the package and try it out with my pizza stone. Well, since this post is about the Salmon we had last night, and not the pizza we had the night before, you can probably guess what happened. I wouldn't say it was a disaster, but it certainly did not work out as planned. My pizza stuck to the pizza peel, even though I used a LOT of cornmeal. It got all smooshed and some of the toppings fell onto the stone when I was trying to get the pizza on it. I eventually did get the pizza on the stone, but the shape of the pizza was all off, some of the crust got all bunched up in spots, and the toppings were everywhere. It was absolutely delicious (the toppings were butternut squash, bacon, and spinach), but there was no way I could blog about it, at least not until I master the pizza peel and pizza stone!
Last night I stuck to something I know. This salad is a nice light meal that'll definitely be enough to fill you up. You can choose if you want to add an Oil and Vinegar dressing to the salad before you put the salmon on it, or you can eat it plain if you choose. One thing I love about this salad is that it only takes 25 minutes from start to finish. This recipe is super easy. I wrote out the recipe to serve 2 people, but please double or triple if you have more. Give it a try and let me know how it goes!
Preheat oven to 425°.
Prepare the marinade by mixing in a small bowl the Olive Oil, Soy Sauce, Honey, Ginger, and Garlic. Add Fresh Ground Pepper to taste. Mix well with a fork or whisk.
Place the Salmon into a foil lined baking dish. I ended up with 3 pieces because of the funny shape of my fillet. You can bake these with the skin on or the skin removed. If you bake them with the skin on, it will easily come off when you take these out of the baking dish with a spatula when they are done baking.
Divide the Baby Spinach and Kale mixture, brown rice, avocado, cucumber, and shredded carrot between 2 plates. Top with a chopped Scallion (I used kitchen scissors to cut it up) and Oil and Balsamic Vinegar as desired.
Top each salad with a piece of salmon. Enjoy!
- 10oz Salmon Filet (cut into 2 equal pieces)
- 1 tsp Extra Virgin Olive Oil
- 2 tsp Low Sodium Soy Sauce
- 1 tsp Honey
- ⅛ tsp Ground Ginger
- ½ clove Garlic
- Fresh Ground Pepper to taste
- 3 cups Baby Spinach and Kale Mix
- 1 cup Cooked Brown Rice (I used Minute Brown Rice)
- ½ Avocado, Sliced
- ½ Medium Cucumber, Sliced
- 1 Large Carrot, Peeled and Shredded (I used my peeler for this)
- 1 Scallion, chopped into small rings
- Oil and Balsamic Vinegar for dressing
- Preheat oven to 425°.
- Prepare the marinade by mixing in a small bowl the Olive Oil, Soy Sauce, Honey, Ginger, and Garlic. Add Fresh Ground Pepper to taste. Mix well with a fork or whisk.
- Place the Salmon into a foil lined baking dish.
- Brush the Salmon with the marinade.
- Bake uncovered for 14-18 minutes, until the Salmon flakes with a fork.
- Meanwhile, prepare the vegetables.
- Divide the Baby Spinach and Kale mixture, brown rice, avocado, cucumber, and shredded carrot between 2 plates. Top with a chopped Scallion and Oil and Balsamic Vinegar as desired.
- Top each salad with a piece of salmon.