When my son was 15 months old he was sitting on my lap and headbutted me so hard that he broke my nose. It was undeniably broken. There was a huge cracking noise and my nose looked ‘C’ shaped. The doctor had to reset my nose and straighten my septum. While he was examining me, he offered to give me the perfect nose for free while I was already under. You know, shave a little off the sides and make it smaller.
I’ve never liked my nose. Growing up I was always self conscious that it was big so the offer intrigued me – for a second. After talking it over with my husband he said, “Yeeaaah, no. It’s not like trying on a shirt. If you don’t like it, you can’t just take it off – you’re stuck with a Micheal Jackson nose. I like the nose I married.” I knew he was right and I also knew I wanted my kids to know where they got their noses from.
My point is, change isn’t always good. Sometimes it is though. Like this salmon. I known everyone has their particular way that they like to cook salmon and few like to vary from their way. But you have to try this!
This recipe comes from my friend Crystal who is an amazing cook and has her own blog Dangerously Delicious. We’ve known each other for years and everything she makes is always the absolute best. This salmon is no exception. We had no leftovers and everyone was fighting for the last piece – yes, even the kids.
You’re going to start by sprinkling your salmon with kosher salt and then rinsing it with water. Pat it dry and give it a generous squeeze of lemon. Sprinkle with kosher salt and pepper. Fresh rosemary is a must here. I thought I would use this much but I ended up using half. Rosemary is very fragrant and I was afraid it would be overly herb tasting but the rosemary mellows out while baking. I used about a tablespoon of minced rosemary.
And here’s where you turn this salmon into a dish your kids will eat. Ranch. I know it sounds weird but mixed with the lemon and rosemary, it’s divine. My kids eat salmon regularly and used to think it was pink chicken. I’ve now educated them that pink chicken isn’t something they ever want to actually eat. Bake and then broil for the last couple of minutes until you get a few golden spots. So easy and so delicious.
- 4 salmon filets
- kosher salt
- 1 lemon
- fresh rosemary, chopped finely (about 1 tablespoon)
- ranch dressing (about ⅓ cup)
- Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. I used foil for easy cleanup.
- Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. (see note)
- Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper.
- Chop fresh rosemary finely and sprinkle on top. I chopped about a full tablespoon but you can do more or less to taste. The flavor will become more mild when baked.
- Spread ranch dressing evenly on top. I just added enough for an even layer on top.
- Bake for 10 minutes, skin side down (if yours have skin). Mine were from Costco and were skinless.
- Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.
Source: Crystal from Dangerously Delicious