So, I talked about the Valentine’s misshap in yesterday’s DIY post. What I forgot to mentions was that the Huz was out of town until about 7, so we were stranded. Not a big deal as we didn’t have plans and it was POURING, but I wasn’t able to go to the store and buy the fixings for the romantic dinner I had planned. However, if there is one thing I’m good at (a super power if you will) it’s raiding the fridge/cupboards and pulling a meal out of my a$$ 🙂
Ingredients
Salmon
- 2 Tablespoons of Olive Oil
- 1 Tablespoon Jam (I used Marionberry)
- Salt and Pepper
- 3-4 salmon filets
- Truffle Cheese Garlic Bread (are you kidding me? It’s HEAVENLY and relatively healthy because you don’t have to use very much cheese to get a flavor mouthful!)

- 1 teaspoon of butter
- 1/2 teaspoon of crushed garlic
- Loaf of bread
- Cheese with Truffle (It’s spendy, but a little goes a LONG way!!) We got this at Metropolitan Market)
Salad
- Lettuce greens
- Raspberries
- Almonds
- Raspberry Walnut Vinagrette (I could have made my own dressing using olive oil, the same jam in the salmon marinade, diced up almonds, and some salt and pepper, but I was too tired :))
Directions
- Preheat oven to 450
-
Line a baking pan with tin foil (makes the clean up SO easy!) and lay salmon skin side down.
-
Mix the jam and olive oil. Spread over salmon and then salt and pepper
-
Bake for 12-14 minutes (depends on the size of your filets)
- While they are baking mix butter and garlic in a ramican, put in microwave for 5 seconds and stir. Spread lightly over bread that has been cut in half.
- Grate a little bit of the cheese (I did maybe a Tablespoon on each side). It has a really strong flavor, so not much is needed! Let it sit while you make the salad.
- Dump salad greens, raspberries, and diced almonds in a bowl and drizzle with dressing (phew that was hard ;))
- Take the salmon out, turn the oven off, and put the bread in there for about a minute.
- ENJOY!
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