Here’s a delicious recipe for a meal featuring sockeye salmon, roasted potatoes, coleslaw, and corn on the cob:
Sockeye Salmon
Ingredients:
- 4 sockeye salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Preheat the oven to 375°F (190°C).
- Combine the olive oil, minced garlic, lemon juice, dill, salt, and pepper in a small bowl.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Brush the olive oil mixture over the salmon fillets.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked and flakes easily with a fork.
- Serve with lemon wedges.
Roasted Potatoes
Ingredients:
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Coleslaw
Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the shredded cabbage and carrots.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the cabbage and carrots and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Corn on the Cob
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons butter, melted
- Salt to taste
Instructions:
- Bring a large pot of salted water to a boil.
- Add the corn and cook for 5-7 minutes, or until the kernels are tender.
- Remove the corn from the pot and brush with melted butter.
- Season with salt to taste.
Serving Suggestion:
- Plate the salmon fillets alongside the roasted potatoes, a generous serving of coleslaw, and an ear of corn on the cob.
- Garnish with fresh herbs or lemon wedges if desired.
Enjoy your delicious and balanced meal!