Recipe: Italian Salmon

Many moons ago, when I first started my blog, I was dating a guy I called LLS.

LLS stood for land lord’s son.  Despite the unoriginal name, it was a very original relationship.

We won’t go there.  We’ll leave it at the fact that “waterworks” in R&W came from his unreasonable sobs.

This relationship helped me learn many life lessons that I hope to one day forget.

While that is true, there is one thing I have kept with me all these years.

The mother of LLS made the best salmon in all of the universe.

Italian Salmon

(2) Pounds Salmon Fillet

(1) Packet Italian Dressing Mix

(1/3) Cup Vegetable Oil

(1/3) Cup Water

(1/3) Cup Balsamic Vinegrette

The packet will tell you to use vinegar, don't listen to it.  Use balsamic vinegrette.

The night before you plan on cooking the salmon, clean the fish and let dry.  Meanwhile, mix together all of the other ingredients in a separate bowl.  Poor the marinade into a Ziploc bag.  Place the fish into the bag and make sure it is facing down and overly saturated.  Place on a dish in the refrigerator and let marinate until ready to cook.

Preheat the oven to 350*.  Take the fish out of the Ziploc bag and place skin side down in a baking dish that is lightly coated with olive oil.  Bake for about 25-30 min until the fish is fully cooked.

Don't remove the skin before cooking.  This helps to keep the fish moist.

Serve with a green vegetable and potatoes.

...and on a fancy dish because it's so good people will think you mastered a difficult skill...

This is a house favorite despite where the recipe came from!

Have you or will you try Italian Salmon?