Dotty
Gold Member
- 358
As I am in the process of editing more recipes for the DCB, I was inspired today with the idea of making easy one-pot meals. I had some salmon thawing (purchased a large bag of 4oz salmon cuts from Sam's frozen dept) and did some digging through my cupboards for some veggies to go with it. Here is what I came up with:Ingredients:
2 4oz salmon steaks
3 tbsp Jamaican Jerk Rub (separated)
2 tbsp olive oil
1 can spinach (wring out moisture if you can)
1 can artichoke hearts packed in water, drainedInstructionsry 2 salmon steaks and arrange in baker at opposite ends. Combine 2 tbsp Jamaican Jerk Rub and olive oil in a 1 cup prep bowl. Spread on all sides of salmon using silicone brush, the mixture should be like a paste, add rub or oil as needed.
Drain spinach and artichoke hearts. Place each in baker, between salmon steaks. Sprinkle remaining 1 tbsp Jamaican Jerk rub on vegetables.
Cover and microwave for 10 min, or until fish reaches 140 deg F. This was my lunch today. It came out great, prepared as described.
2 4oz salmon steaks
3 tbsp Jamaican Jerk Rub (separated)
2 tbsp olive oil
1 can spinach (wring out moisture if you can)
1 can artichoke hearts packed in water, drainedInstructionsry 2 salmon steaks and arrange in baker at opposite ends. Combine 2 tbsp Jamaican Jerk Rub and olive oil in a 1 cup prep bowl. Spread on all sides of salmon using silicone brush, the mixture should be like a paste, add rub or oil as needed.
Drain spinach and artichoke hearts. Place each in baker, between salmon steaks. Sprinkle remaining 1 tbsp Jamaican Jerk rub on vegetables.
Cover and microwave for 10 min, or until fish reaches 140 deg F. This was my lunch today. It came out great, prepared as described.