Ali's Salmon and Gentle Asian Salad

So here is the first recipe for this thing. Hope everyone has fun putting their two cents in! - Nick
Baked Salmon ~ 20 min / 2 servings

This is a really fast, easy, and delicious recipe for salmon that I found in some random seafood cookbook. The fish comes out super juicy. I generally make this with the Asian Slaw Massage and some basmati rice.

Ingredients

2 salmon filets
3 tbsp olive oil
3 tbsp rice wine vinegar
3 tbsp scallions
1 tsp dill
1 tsp orange juice or grated rind
salt and pepper
2 10-12” squares of parchment paper
3 tbsp melted butter
a little bit of vegetable oil

Directions

1. Preheat oven to 500°.
2. Mix together the oil, vinegar, scallions, dill, orange, and s + p in a small bowl.
3. Lay out the parchment. About 2” from the left side of the square (centered top to bottom), brush some melted butter the size of the filet. Then lay the fish onto the buttered area skin-side down.
4. Pour the seasoning mixture over the top of each filet.
5. Fold the left side of the parchment over the filet, then continue to fold right so the fish is wrapped in parchment. With cut end of parchment down, double-fold each end of packet – pressing lightly to crease and tucking ends under. ***At this point, you can cover and refrigerate the packets until the next day****
6. Brush the outside of the packets lightly with vegetable oil and place on a baking sheet.
7. Bake for roughly 7-10 minutes, depending on the thickness of the filet. The fish should look slightly translucent when done.
8. Slice packets open and serve.

Ali's Asian Slaw ~ 10 min / 4 servings

This is actually an adaptation of Mom’s cucumber salad. I just kept adding things to it. I’ve madea lot of variations. My favorite is to add some fruit – like mango, peach, or kiwi. You could also add some cabbage for a more traditional slaw.

Ingredients

4 radishes, julienned
1 large carrot, julienned
1 cucumber, julienned
¼ c ginger, minced
½ c rice wine vinegar

Directions

1. I usually mince the ginger first, then let it soak in the vinegar while I slice the rest of the vegetables.
2. Mix everything together.
3. Serve immediately or refrigerate until ready.