Last Monday Alex took sockeye salmon fillet from the freezer and declared he will be making salmon stir fry on Tuesday night. Some weekends when both of us get to the end of the rope with life and kids, we go through a 10 minute pointing fingers “you don’t do this, and you don’t do this” exchange of love. Joys of marriage.
That made me happy. For about an hour. Typical female behaviour. On Tuesday, I was on a couch thinking how it is our last stash of salmon, how I wanted to post another baked salmon recipe on the blog and how we need to go patio furniture shopping when Alex gets home.
Next minute I was up unloading dishwasher and sprinkling cheese on my salmon. I bet the finger talk will happen again in a few weeks about the same issue. But Alex could have offered to make dinner on Wednesday, right?! I ended up making my goat cheese pasta and whole wheat banana bread. Both were to die for. On Thursday Alex offered to make a stir fry with tofu. Crisis avoided.:)
The idea of baked salmon with cheese came from our old Russian community party days. In early 2000’s we had no kids and were still engaged. We attended many house parties full of food, wine, smoking in a garage and dancing till 4AM. They were fun but far away from being healthy. I am glad we stopped!!! After this and my last week’s growing up in Ukraine story you are probably thinking Russians are alcoholics. Well, they like to drink for sure…
The other day I went to Costco (what can I say, I love Costco?!) and saw my favourite shredded organic cheese without cellulose back in stock. I hugged it and dropped on top of 2 bags of my favourite coffee in the cart.
So, very common dish at Russian house parties was baked salmon with white wine, mayo and cheese. Russians love their mayo! I wanted to recreate that salmon a healthier way for years now.
I skipped the mayo because I thought cheese was a splurge enough. Also cheese is fatty, salmon is oily, end result should come out quite moist. And it did!
Now, I think white wine would be great in this baked salmon with cheese recipe but I never have one. And I am the one who absolutely hates to have special ingredients on hand. And an open bottle of wine will never last in my fridge. We love wine. Now this is getting really borderline alcohol addiction post…We are fine, I swear.
Instead of wine, I squeezed some fresh lemon juice. Then rubbed salmon with freshly grated garlic and sprinkled with salt and pepper. Topped with cheese. Baked open for 15 minutes at 450 degrees. So, salmon had a chance to cook through and not over dry. However, I think my salmon spent too much time in a freezer and was a bit dry. Your fresh salmon will be perfect though!
- 2 lbs whole salmon fillet, boneless (skin on or off)
- 2 large garlic cloves, grated
- 1/4 large lemon, juice of
- 1/4 tsp himalayan pink salt
- Ground black pepper, to taste
- 2/3 cups cheese, shredded
- Parsley, finely chopped (optional)
- Cooking spray (I use Misto)
- Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
- Place salmon fillets skin side down (if any) on a baking sheet. Rub well with garlic, squeeze lemon juice on top and sprinkle with salt and pepper. Top with cheese spreading evenly.
- Bake on the lower rack uncovered for 15 minutes. You can broil at the end quickly for browned spots. Serve warm garnished with parsley if desired.
You can use some white wine in place of lemon juice.
Servings Per Recipe: 6
Amount Per Serving = 1 slice:
Total Fat: 17.8 g
Cholesterol: 92.9 mg
Sodium: 169.9 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 35.9 g
WW Points+: 8