This salmon had so much flavor I didn't know what to do with myself! I am not a huge seafood person but I needed to try something new and different. Mayo? Check. Cheese? Check. Um... oven roasted fish? Double check.
Ingredients:
- 1 1/2 to 2 pounds salmon, boneless, skin still on
- Kosher salt/ freshly ground black pepper
- 3T Olive oil mayonnaise
- 2T plus 1T Parmesan cheese (freshly grated)
- a few dashes of sweet paprika
Line a pan with foil and grease slightly. I always use Pam, but you can always make your own (2 part oil, 10 parts water). Mix about 3 tablespoons of mayo with 2 tablespoons of parmesan. Use a spatula to cover your fish with the mayo mixture, then toss a bit more on top. Press it in a little so it soaks into the mayo and fish. Sprinkle with a bit of paprika. Smoked is fine too if you want a more abrupt flavor.
I made a pear, parmesan and almond spinach salad. It was the perfect accomplice to the fish. Toss a little honey vinagrette on there, and voila! Cuisine.
Roast your fish for about 20 minutes. I always get nervous cooking fish so I made SURE it was done. When you can stick a metal spatula between the skin and the meat, it's done. Your cheese should be a bit browned too. If you want it crisper toss on your broiler for 2-3 minutes befor eyou take it out.
When you take it off the foil make sure thatyou take the meat from the skin. If it's done it should sliiiiiiiiiiiiiiiiiiiiiiiiiiide right off.
Delicious. Enjoy!
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