Pass The Sushi!

Is it just me or has the fish at the mar­ket been an epic fail lately? Per­son­ally, I gen­er­ally believe in buy­ing fish from a fish mar­ket and not a big box gro­cery chain, but the clos­est one is a lit­tle out of the way for week­night din­ners at the moment. I’ve been eying up the fish at the local gro­cery stores lately and it all leaves some­thing to be desired. Thin flimsy cuts are scat­tered loosely through the case to fill the space. After a few nights of throw­ing in the towel and  fig­ur­ing some­thing else out for sup­per, I was finally able to set­tle for two small salmon por­tions the other day to get my fish kick.

This is a super easy tasty meal that comes together in about 3 min­utes of prep and 20 min­uted of bake time.

Dill Rose­mary Salmon

Made by Me

Ingre­di­ents:

• 2 salmon por­tions or 1 salmon filet (about 1lb)
• 1 tbs mayo
• 1tbs fresh dill, finely chopped
• 1 teas fresh rose­mary, finely chopped
• 1/2 cup breadcrumbs
• 1 lemon

Preper­a­tion:

Pre­heat over to 325 degrees F.

In a glass bak­ing dish, place salmon skin side down. Coat the top of the salmon in with a thin layer of mayo. Sprin­kle the dill, rose­mary and bread­crumbs evenly over the salmon. Squirt with a few drops of lemon and bake for 20 minutes.

I always serve this over rice with a salad.

Sorry about the pic­ture qual­ity. The sun is on the other side of the house at night and it was set­ting before I really got a chance to snap any decent shots.

I am really hop­ing to try a stuffed floun­der recipe soon! Guess it will depend on the stock or if I’ll just break down and drive to the fish mar­ket. >.>

Enjoy!