Ok, Hanukkah is upon us. It’s a great excuse for me to try recipes I normally wouldn’t think of making. (Not sure I why I never thought of them..but now that I have an excuse for a theme, let the fun begin!!)
Today is the second day of Hanukkah, so I decided to make Latkes and Salmon for dinner. The Salmon is a healthier pairing for the fried Latkes.
Let me say that the key to this recipe is letting the salmon marinate for at least 1 hour. The longer you marinate, the better this fish will taste.
2 salmon fillets
1/4 cup of olive oil
1 teaspoon of lemon juice
1 teaspoon of dried oregano
1 teaspoon of dried basil (I used fresh from my Aerogarden)
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of chopped garlic
- In a dish, mix all the marinade.
- Lay salmon in marinade leaving skin side up. I turned the salmon a bit to let the sides get coated with the mixture.
- Allow salmon to marinate for at least 1 hour. I prepped mine in the morning and cooked it in the evening.
- Heat oven 375 F and place salmon on a greased baking pan.
- Bake for 10-15 minutes