Cedar planked salmon with spring greens
This shelf salmon is already smoked and spiced with ginger and orange, so it needs little more than heat and a bright side. You'll have dinner on the table in twenty minutes, with the cedar plank doing the work while you dress some greens.
About 440 calories a serving, 31 g protein, 2 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 oz spring greens or spinach
From your shelf
- one fillet, about 10 oz applewood, orange & ginger cedar planked atlantic salmon
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Heat the oven to 425°F [220°C]. Set the cedar plank on a baking sheet and slide the salmon fillet onto it, skin side down.
- Drizzle 1 tablespoon of oil over the salmon flesh. Season lightly with salt and pepper. Slide the baking sheet into the oven and set a timer for 12 to 15 minutes, until the salmon flakes at the thickest part.
- While the salmon cooks, toss the spring greens with 1 tablespoon of oil, a pinch of salt, and pepper. Divide between two plates.
- When the salmon is cooked through, slide it onto a cutting board. Divide between the two plates atop the greens, or slice it into two pieces and lay it over. Serve at once.
Note Swap the greens for steamed asparagus or roasted broccoli if you like. Leftovers keep, covered, for two days and are fine cold at lunch. Serve with crusty bread or a grain to soak up any juices from the plank.
On the label
ATLANTIC SALMON, BROWN SUGAR, WATER, SUGAR, DEXTROSE, SPICES, GINGER, SALT, PAPRIKA POWDER, DEHYDRATED ONION, ORANGE PEEL, DEHYDRATED GARLIC, TURMERIC, SMOKE FLAVOR, NATURAL FLAVOR.
Private Selection, frozen fish & seafood, serving 113 GRM, package 24 oz/680 g. Ingredients as printed on the label.
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Cooks as salmon, ginger, oranges. Half of it left? Use up the salmon.