This simple recipe for roasted salmon packs gobs of flavor for little effort. The natural oils in the fish intensify the seasonings. This recipe also can be used for smaller fillets or salmon steaks. You'll just need to watch it as it cooks and adjust the time accordingly.
Editor's note: This recipe makes 4 servings, plus more for leftovers. Please see "Deconstructed Sushi" and "Monster Salad" below for tips on how to enjoy, pack, and serve the leftovers.
DECONSTRUCTED SUSHI
A fresh way to get your greens: "pickled" cucumber salad. Use a veggie peeler to shave a cuke into ribbons, then toss with seasoned rice vinegar and sesame seeds.
Soy sauce and rice vinegar complete the sushi flavor vibe.
No rolling, no fuss. Pack leftover salmon on top of leftover (or a bag of heat-and-eat) rice, then crumble a sheet of nori (seaweed sushi wrap) over it. Eat it cold or hot.
MONSTER SALAD
This is one of the easiest lunches to pack. Think big. Think kitchen sink: Pile on greens, whatever leftover or raw vegetables you have, then top with leftover salmon and something crunchy, like nuts.
Salmon doesn't need fancy dressings. Try a splash of sesame oil and vinegar.
No leftover salmon? Smoked salmon is great in salads.
