So we went from sweltering heat to rain storms here in New York in the last few days. And of course, it was Monday when it was like 90 degrees that I chose to go on a “carried away” 4 hour walking adventure with the girls. I am burnt. Like red and crispy as a lobster. I hope my dermatologist isn’t reading this. Truly, to know me is to know how psychotic I am about sunscreen, and I just don’t know what happened. I think I sweat everything off my shoulders. Anyways. It’s bad. Really bad. The damage being the worst, and the look of it being the second worst. There shall be no tanktops for the rest of the trip- I look horrifying with like the tanktop line, and the sports bra line all (literally) seared into my bright pink freckled shoulders. Gahhhhh!!!!!
So other than my ridiculous burn/vanity getting in the way, we are having an awesome time here. I have implemented a “point” game during this trip. The girls get a point when they are polite to each other without asking, follow directions without arguing and walk long distances and clean up after them themselves without complaining. That kind of stuff. (I can also take away a point like if pint-sized Coco punches her sister in the stomach, which may have happened this morning.) At the end of the week, if they reach 20 points, the can get an outfit for their dolls at the American Girl Doll Store. That is the big treat. I like this game. I might start implementing it at home, it seems to be working really well (outside of Coco and her alarmingly hard slug for a small child of 4).
We get home in a few days and I was just thinking that on Friday night I am craving a big slab of Salmon (it’s the Seattle in me- we locals crave things like that!) Which reminded me that I have had this recipe in my archives waiting to share with you.
The salmon was inspired by this oven baked Salmon recipe over at Spicy Perspective and then I just tweaked it and added this amazing Blueberry Corn and Basil Salsa. This is a quintessential Summer meal. The salmon is so delicious and spicy and the Blueberry Corn Salsa is fresh and sweet and tart all at the same time- a perfect compliment to the salmon. Try this for your next family dinner!
To make this Chili and Lime Roasted Salmon, this is what you do:
Preheat the oven to 350 degrees. Place the salmon on a sheet pan, preferably covered in a piece of parchment or foil.
Drizzle the salmon with the 2 tablespoons of olive oil and then sprinkle with the limes zest. Take a rasp or fine grater and grate the jalapeno over the fish as well. Finally squeeze the juice of one lime over the fish. Generously season with kosher salt.
When the oven is hot, place the fish in the oven and roast for 10 minutes.
Remove the fish from the oven and serve hot or at room temperature with the Blueberry Corn Salsa.
Recipe: Chili and Lime Roasted Salmon with Blueberry Corn Salsa
- 1 side of salmon (this was about 3.5 pounds)
- 2 tablespoons olive oil
- 2 limes, zested
- 1 jalapeno
- kosher salt to taste
- Blueberry Corn Salsa
- Preheat the oven to 350 degrees.
- Place the salmon on a sheet pan, preferably covered in a piece of parchment or foil.
- Drizzle the salmon with the 2 tablespoons of olive oil and then sprinkle with the limes zest. Take a rasp or fine grater and grate the jalapeno over the fish as well. Finally squeeze the juice of one lime over the fish. Generously season with kosher salt.
- When the oven is hot, place the fish in the oven and roast for 10 minutes. Remove the fish from the oven and serve hot or at room temperature with the Blueberry Corn Salsa.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6