Outta My Head Recipes: Dilled-Lemon Pepper Salmon and Waldorf Salad

2015-11-30 19.37.38

Dilled-Lemon Pepper Salmon

A large salmon fillet, skin-side down on an oiled roasting pan.

Pre-heat oven to 350 dgs F

Spread a thin layer of butter over the salmon. Then load it up with dill weed and a sprinkling of lemon-pepper.

Bake in the oven for about 30 mins… ovens vary, may take a bit longer. (My oven is convection which I think cooks a bit faster.) Salmon should flake when done. And as I serve it the skin just falls off and stays in the roaster.

Waldorf Salad

I used butterhead lettuce on the bottom, but any lettuce you like will do.

Cube pear and apple and add to a mixing bowl.

Add in dried cranberries, small sliced celery

In a separate bowl mix equal parts mayonnaise and Greek lime yogurt. Add this mixture to the fruit and celery bowl, fold together well until everything is coated.

Melt 2 tbsp of butter and 2 tbsp of brown sugar in a frying pan. Toss in 1-1.5 cups of halved pecans. Mix to coat all the pecans in the brown sugar syrup. Fry for a few minutes until nuts are heated through.

Plating

Layer lettuce on the bottom. Spoon the fruit mixture over the lettuce. Top with candied pecans. Add a slice of the salmon fillet on the side.

TASTES AMAZING! Kids asked for seconds!

 

 

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About Suzanne Costigan

Author of Empty Cup, a contemporary, social issues based young adult novel.

Posted on December 15, 2015, in Outta My Head Recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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