On Monday I got my first trick-or-treaters! Last year I forgot that I don't live in a college town anymore and that kids go trick-or-treating. I realized it when I got home from the gym and two kids showed up at my door step. I had nothing to give them! When they left, I turned off all the lights and hid for the rest of the night. I felt sooo bad. I didn't want to be that house again this year so I got loads of candy and turned on ALL the lights. I think I more than made up for last year. Whew.
This is an easy recipe. The salad dressing definitely packs a punch, so I'd be careful not to overdo it.
Ingredients (serves 2)
1/2 lb fresh salmon filet, cut in half
1-2 small fresh tomatoes, diced
1/4 c sun-dried tomato salad dressing
shredded parmesan cheese
1 c rice
Preheat oven to 375F. Place salmon in a greased 8x8 baking dish. In a small bowl, combine tomatoes and salad dressing. Spoon the tomatoes/dressing over salmon filets and sprinkle with cheese.
Bake for 20-25 minutes or until salmon flakes easily with a fork. Serve over rice.
Recipe adapted from Taste of Home.
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