When we were younger, my brother choked on a salmon bone.
I was little–probably five or six. So my brother was probably Dean’s age–3 or so.
We were visiting my aunt in Kansas City. I don’t know how the adults talked the kids into eating salmon, but they did.
I’m sure my brother protested (he was a picky eater) but they probably told him it was good and good for him–something I tell my kids all the time.
And then he got a bone lodged in his throat.
He survived–after a trip to the ER and a minor surgery. But from then on, he had a pretty good case against eating salmon.
The whole thing gave me seafood-bone-anxiety too. But I’ve worked through it.
Now I’m happy to say we eat salmon a lot. It’s tasty and so full of all the good, healthy stuff. Plus when you make it this way, it’s the easiest 30-minute meal.
I always get my salmon fresh from Old Time Meat and Deli. They have fresh Faroe Island Salmon delivered every Tuesday and Thursday. It’s so so so good–really the best salmon I’ve ever had. And very few bones, if any. Ha.
Try it tomorrow–tell them I sent you. And then use this method to cook it. I roasted ours with green beans last night, but any veggie would work.
- salmon filets
- olive oil
- salt and pepper
- veggie of your choice
Arrange your salmon and veggies on a parchment paper covered cookie sheet. Drizzle everything with olive oil. Then salt and pepper the salmon and the veggies. Place your cookie sheet into a cold oven. Turn your oven on to 400 degrees. Bake everything 25-30 minutes at 400 degrees.
It all cooks perfectly together–and the salmon is so tender and flaky.
I serve mine with a simple dill sauce. Just stir together some mayo (I make my own), mustard, lemon juice and dill.
Voila. Good stuff. Enjoy.