Friday nights are tough for us in our family. After a long week, we’re all tired, and frankly, just *thinking* about going out for dinner with a 3 year old and a 16 month old makes me want to faint. Here’s a quick recipe that is adapted from a recipe from Dana Shortt Catering in Waterloo. We’ve relied on this recipe time and time again for a super quick, super yummy salmon supper.
1 large Salmon Fillet Enough for 4 people (I like the tail end, thinner)
½ Cup Brown Sugar
½ Cup Parmesan Cheese (powdery kind)
Preheat over to 375 degrees Celsius. Place salmon (skin side down) on a piece of parchment paper on a baking sheet. Mix the brown sugar, cheese and pepper in a bowl and generously cover the salmon fillet. Bake for 10-15 minutes until salmon is cooked through.
The topping melts into a sweet/salty/savoury crust that even picky eaters will love. I’ve made it half sweet, half salty, but if you prefer more sugar, just add more brown sugar, and vice versa with the cheese. Serve with a side of white wine, I mean vegetable, on the side to round out the meal.
Since this meal is so light, we never feel guilty about having a big bowl of ice cream for dessert afterwards! Talk about celebrating the end of the week!