Lemon Pepper Salmon with Cilantro Rice and Corn Salsa

This meal is rather easy to prepare and perfect for a hot summer evening!  The cool cilantro in the salsa as well as the rice compliment the lemon peppered salmon beautifully.  Enjoy!  :)

What you'll need:
Salmon (count on 4 oz. per serving)
2 Lemons
Coarse Ground Pepper
Cooked Rice
Fresh Cilantro, rough chopped
Corn Salsa or this Corn Salsa or your own :)
Foil

1. Preheat oven to 400 degrees.
2. Place salmon on a piece of foil, skin side down.  (Either fresh or previously frozen works, but it does need to be thawed.)  As you'll notice, I didn't add any oil to the salmon or foil.  It didn't stick either, and it was just as juicy (and lemony) as ever.  So, I've discovered that with this method you don't have to add any oil!  Huge plus!!!  :)

 3.  Squeeze the juice of one lemon over the salmon and also the zest of one lemon.  Then sprinkle pepper over it as well.

4.  Loosely wrap up the foil around the salmon.
5.  Place on baking sheet and bake for about 15minutes.  Check after 10 minutes, and again every couple of minutes to make sure it doesn't overcook.
6.  While the salmon is baking grab the cooked rice, other lemon and cilantro.  Mix together only adding as much cilantro as you desire.  (For me, it was a lot because I love it! :)
7.  When salmon is done cut it into about 4 oz portions and place on top of bed of cilantro rice.  Then top with corn salsa.  Enjoy!  :)

Ready to eat!

Salmon Sandwiches

I don't know about you, but I think lunch can easily be my least favorite meal of the day.  Not because there is anything inherantly wrong with it, or bad about it....just that it chops up my day and  I usually have to spend time making something to eat.  Know what I mean?!?  Anyway, I am always on the lookout for quick and easy lunch ideas.  Usually they are not super healthy though...  Then there's always tuna salad but, I heard recently that the levels of mercury in canned tuna are really quite high, so they are recommending eating canned salmon in its place now.  Here's an article about it.

So, when the hubs and I were out this weekend I picked up 5 pouches of Pink Salmon to have on hand.  (Although I still do have some Albacore tuna in the pantry...which I suppose will stay there for a while.)

Thus bringing me to today's lunch idea!  I started making stock out of my buffalo soup bones this morning around 10 or so, and also decided to make some whole wheat rolls for this week.  (Some for me, some for hubby and some for bruscetta for tonight!)  So, then it was just about lunch time and I was wondering what to make.  Then it dawned on me...yummy salmon sandwich.   I didn't know what I would think of a salmon salad sandwhich, so this is what I did instead!  And I loved it, and it's super healthy!

Salmon Sandwiches:

1 Small Pouch Pink Salmon

3/4 c.  Zucchini, finely shredded

1 T. Onion, finely diced

1 t. Extra Virgin Olive Oil

4 Whole Wheat Rolls

1.  Put the Olive oil in a small skillet on medium high, then add the onion, salmon and zucchini.

2.  Saute for about 2 minutes or until most of the moisture is out of the zucchini.

3.  Split rolls open and put 1/4 of the salmon mixture on each.

4.  Serve warm or chilled.  Enjoy!

(Not salt, pepper, mayo, mustard, etc. needed!)