This salmon is super easy to make and on a long summer day when you can catch the late afternoon rays it can be ready just in time for dinner.
Sun Oven Baked Salmon
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon flat-leaf parsley, chopped
Salt and pepper to taste
1 12-ounce salmon filet
Combine oil, lemon juice, garlic, parsley, salt, and pepper in a glass baking dish. Add the salmon, turning to coat. Cover and let marinate in the refrigerator for 1 hour.
Set Sun Oven out to preheat.
Using aluminum foil make a packet large enough to hold the salmon. Place the packet in a light-weight, dark metal pot. Place the salmon in the packet and pour the marinade over it. Seal the foil packet, place a lid on the pot and transfer it to the preheated Sun Oven for 45 minutes to 1 hour.
Makes 2 servings.
Phyllo dough, frozen spinach, and canned salmon make this savory strudel look like it was a lot more work than it actually is. If you don’t have a pan large enough to fit one long roll cut the phyllo dough sheets in half and make two rolls.
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen peas, thawed
1/2 cup plain yogurt
2 ounces cream cheese
2 tablespoons fresh lemon juice
2 teaspoons dry dill
1/4 teaspoons salt
Canned wild salmon should be a staple in every pantry. It’s high in omega-3s and, if you leave the bones in it, calcium. Most of the recipes I’ve found tell you to remove the bones; don’t do it. Just smash them up with a fork or your fingers. Nobody will know.
2 tablespoons olive oil, divided
2 cups onions, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 pounds russet potatoes, very thinly sliced
If you have zucchini in your garden you probably have more squash than recipes. I like to hollow them out and stuff them with a variety of different fillings. Salmon is one of my favorites. You could probably use chopped fresh salmon, but I used canned and save the fresh stuff for the grill.
Solar Baked Salmon Stuffed Zucchini
6 medium zucchini