Oven - 400 °
Time - 20 to 30 minutes
Hardware:
Baking Sheet
Foil Sheets
Ingredients:
2-4oz. Salmon pieces
½ tbsp Dijon Mustard
1 tsp Fish Sauce
1 tsp Soy Sauce
¼ cup Olive Oil
½ tbsp Lemon Juice
¼ tsp Garlic
½ tsp Salt
1 tsp Pepper
1 tbsp Vinegar
¼ tsp Sugar
Red Onion - small ½ moon shapes
1 8 oz Jar Roasted Artichoke’s
Pre-heat oven to the 400 degrees. Need 2 4 oz pieces of Salmon. In a mixing bowl combine the mustard, soy sauce, fish sauce, lemon juice, garlic, salt, pepper, vinegar, and sugar. Mix thoroughly to combine all ingredients. Stream in olive oil to create a vinaigrette.
Prep small red onion and cut half moon shapes. Create a bed with the onions on the foil sheets. Place fish on top of the onions. Sprinkle the Salmon pieces with some salt and pepper. Drain the can of roasted artichokes, dicing 1 to 2 pieces of artichoke per fish. Then place these on top of the salmon; along with any left over onion. Take foil, and create a pouch, but leave a small opening to place the vinaigrette inside.
Spoon the ½ of the vinaigrette over one piece of salmon, and then repeat the other half over the second piece of salmon. Place onto the baking sheet. Close the pouch and put it into the oven for 20 to 30 minutes.
I served this with a nice quinoa and cucumber salad. Very filling and full of protein. The salmon came out nice and flaky, still moist and pink in the center. I do have one thing to say though. I would be very careful with the fish sauce. It’s salty on it’s own, so watch the other salt you put into the fish and even side dishes. I had to do some tweaking even after I made the vinaigrette, since I forgot about how salty the fish was.
Husband's Portion:
My portion:
