It’s that time of year where I think about the salmon fillets still at the bottom of the freezer, and how I need to cook them so they don’t get freezer burned — while also making room in the freezer for more come summer.
I’m sure everyone on the peninsula who indulges in salmon (almost everyone right?) have their own back-pocket way of making salmon that doesn’t require a ton of ingredients, or a recipe, or really, any forethought. Just a quick and easy dinner.
For me growing up, this was baked salmon seasoned with salt and pepper and lemon, served with steamed vegetables and rice.
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