Thyme Roasted Salmon with Sauerkraut (Serves 2)
I’m usually in a hurry when cooking because I am not cooking for pleasure or to take care of someone I love, I’m cooking so I can eat something good. When I roasted a salmon filet the other day, I used up most of what I had in me for effort, so tried heating up a serving of Bubbies sauerkraut as a simple veggie side. It worked! Sauerkraut goes nicely with roasted salmon. Really.
Prep and cook time: 30 minutes
.84 pounds of fresh salmon (mine was coho)
1 bottle of sauerkraut (mine was Bubbies because it’s so good)
1 lemon (or a bottle of lemon juice)
1-2 tablespoons mayonnaise (click here for mayonnaise recipe)
Red chili powder (optional)
Directions: Preheat oven to 400 degrees. Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lemon over the salmon. Dust top of salmon with salt, garlic powder, and dried thyme. Lay on plenty of thyme because this is “thyme roasted…” If you want a little bite, add a light dusting of red chili powder. Spread mayonnaise evenly over the top of the salmon. Put fish in oven and roast at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork. When the salmon is done, put a serving of sauerkraut on a plate and microwave it for 1-2 minutes until hot. Transfer half the salmon to plate. Enjoy!
Notes: To improve taste, after prepping the fish, let it marinate in the refrigerator for 30 minutes before roasting to strengthen the flavors. If you are in a hurry, the salmon will taste good without marinating.
To save time, keep a bottle of pure lemon juice in the refrigerator and use juice from the bottle instead of fresh lemon.
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