Baked Salmon Revisited

Several blog posts ago...

Who am I kidding?  It's been months since I've updated this blog.  So many things have happened that have merely kept me moving forward and not thinking about my blogs.  

I've updated photos in the etsy shop.  Check them out.  You know where to find the links.  

My grandfather had a stroke.  

My mother had a mild heart attack.  

This heart attack has affected the family in more ways then one.  She currently can't cook - that falls on me. 

There are so many restrictions currently in play.  Fats. Sodium. Carbs. Sugar.  

A very long time ago I posted a baked salmon dish.  

While not perfect (I overcooked it), the spice was on point and have been requested to make this dish again.  
 


 

What did I do?  I reduced the Parmesan cheese.  Do you know how much sodium is in a mere fourth a cup of Parmesan cheese?  A LOT!

Okay.  First I melted unsalted butter and mixed in a dash of lemon juice.  That was carefully drizzled over the salmon.  

Second - and there's no set measurements here - I took about a fourth a cup of Parmesan cheese, pepper, paprika, parsley, onion powder, and garlic powder and mixed them together.  Then I carefully sprinkled this mixture on top of the salmon.  

I baked at 400 degrees (375 would be better) on top of a baking rack (there was a cookie sheet underneath it).  This allowed that white foamy stuff a place to drip out from under the bottom instead of from out of the top where I'd seasoned the fish.  The rack also allows you to scrap off the drippings without removing it from the rack.  

I served with a Normandy blend of mixed veggies - zucchini, yellow squash, cauliflower, carrots, and broccoli.

A much healthier version than the previous recipe.

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