I hope everyone had a fun weekend! My friends were here to visit and we had such a nice time. Obviously had to do the grilled pizzas again.
We did a spicy pepperoni, mushroom pizza, clam pizza, margarita, and a pesto caramelized onion goat cheese one. So delicious!
Duke doesn’t realize how large he is! He loves everyone he meets. He’s really the best boy!
First summer fire! We made s’mores which is pretty much the only reason my parent’s decided to add the fireplace to the cabana 😉 Failed to take a picture of my s’more but wow. S’mores really are the best!
Welcome to my guac party party. Guacamole is a must in the summer. Maju taught me the key to the best guacamole is LOTS of lime juice and LOTS of salt. In the mix went 7 avocados, 1 medium minced red onion, 2 medium diced tomatoes, the juice of 7 limes, about 3 tbsp of kosher salt, and 1/2 tbsp ground black pepper.
My new favorite summer drink. A vodka watermelon cooler! I don’t measure anything but in the mix is fresh watermelon juice (just take watermelon and blend it up in a blender!), vodka, fresh lime juice, a dash of simple syrup, topped with some club soda. These are amazing. And super deadly because you can’t even taste the vodka.
In the back, The BEST Caramelized Onion Dip with veggies, in the front, Maju’s homemade barbecue potato chips. I ate approximately 1 million of those.
I didn’t take a picture of the rest of the spread but we had lobster pasta salad, potato salad, fried chicken, sliders, and hot dogs. Definitely way too much food, but it was all delicious!
Now onto a bit healthier of a dinner..My Marinated Slow Roasted Salmon
I like to mix the marinade in the dish I bake the salmon in because one less pan to clean. In the mix went minced shallot, olive oil, the juice and zest of 1 lime, rice vinegar, dijon mustard, parsley, honey, chili crisp, salt and pepper.
This is enough marinade for up to 2 pounds of salmon, however in this case I had 2 half pound filet’s on hand so that’s what I used. Marinade skin side up, making sure the salmon is nice and coated. Cover and place in the fridge for 1-2 hours.
Preheat the oven to 300 degrees. Turn the salmon back over and use a spoon to make sure the marinade is fully covering the salmon.
Side note, this is my new favorite condiment that I’ve talked about before. It’s a mix of dried chilis in oil. I spotted this yesterday at Wegmans, but if you can’t find it you can substitute sambal or sriracha, or just leave the heat element out completely.
Bake for 30 minutes and that’s it!
This salmon has SO much flavor. We have made a version of this recipe no less than 5 times over the course of this quarantine. I love to serve this with roasted veggies and/or some rice to soak up all the delicious sauce!
Marinated Slow Roasted Salmon
- 1-2 pounds of salmon
- 3 tbsp olive oil
- 3 tbsp rice vinegar
- 1 tbsp dijon mustard
- 2 tbsp raw honey
- 1 tbsp minced shallot
- Juice and zest of 1 lime
- 2 tbsp minced flat leaf parsley
- 1 tbsp chili crisp (sambal or sriracha works)
- Big pinch kosher salt
- ½ tbsp ground black pepper
- In a bowl or in the bottom of the dish you’re baking the salmon in, mix together all the ingredients except for the salmon.
- Place the salmon in the marinade and cover and refrigerate for 1-2 hours. Make sure the salmon is flesh side down in the marinade.
- Turn the salmon is flesh side up and spoon as much of the marinade as you can on top of the salmon.
- Preheat the oven to 300 degrees F.
- Roast salmon for 25-30 minutes depending on desired doneness. Serve with veggies and/or rice.
I roasted some brussel sprouts and portobello mushrooms along side. For my roasted veggies I just tossed them in a bit of olive oil, salt, pepper, and red pepper flakes. Roasted at 425 for about 20 minutes.
Such a delicious and healthy dinner! I hope you give this a try!