Another busy weekend, although most of it was spent around the house due to the weather. In my opinion though, when it’s rainy and grey outside, the best thing to do is bake – and that I did. I love this dish because it’s so simple, but also because of how tender the salmon is. I usually like to serve it up with some fresh broccoli as well, but I didn’t have any in the fridge. I’m hoping to stock up the next time I head to the public market!
Here is what you’ll need:
- 2 Tbsp mayonnaise
- 1 clove garlic, minced
- 2 Tbsp grated parmesan cheese
- 1/4 tsp crushed red pepper
- 3/4 cup crackers
- 2 salmon filets
Preheat the oven to 400 degrees, and cook the wild rice according to package directions. I used Near East’s long grain and wild rice with garlic and herb – but you can use any kind your heart desires.
Mix together the mayonnaise, garlic, cheese, and pepper.
Crush or grind the crackers.
Get your salmon ready, as many filets as you need. Mine were in the freezer, so I needed to defrost them first.
Spray your baking pan with cooking spray, and place the salmon in the pan. Spread the garlic-cheese mixture over the salmon filets.
Sprinkle the cracker crumbs over the filets.
Bake uncovered about 15 minutes, or until the cracker crumbs are browned.
Use a spatula to remove the filets from the hot dish and to lay the salmon over the wild rice. Serve immediately.