Dijon Baked Salmon & Strawberry Limeade

Dijon Baked Salmon 

Ingredients 

1 1/2 lbs., Sockeye Salmon*
1/4 cup fresh parsley, finely chopped
1/4 cup Dijon mustard
1 tbsp. lemon juice
1 tbsp. avocado oil
3 garlic cloves, finely chopped
salt and pepper 

Instructions 

Preheat your oven to 375 degrees Fahrenheit. Mix the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately. 

*In Flyer July 4-10, 2021
Recipe and Photo Credit: Downshiftology

Parsley Rice

3 cups Cooked Uncle Tom’s Long Grain Rice*
¼ cup Parsley, finely chopped
2 ½ tbsp. butter
1 tbsp. Garlic, minced 

Instructions

Heat butter in a non-stick pan, add garlic and sauté on medium until fragrant. Add the rice, sauté for 1-2 minutes. Add in parsley and season with Salt & pepper. Enjoy! 

Strawberry Limeade 

Ingredients 

1/2 cup lime juice
1/3 cup sugar
1/3 cup water
1/2 lb. sliced strawberries
20-30 mint leaves
2 cups cold water 

Instructions  

To make the simple syrup, combine the sugar and water in a saucepan, and cook over medium high heat for 12 minutes until the sugar is dissolved and the liquid is clear.
In a large mason jar or a pitcher, combine the lime juice, simple syrup, strawberries, mint, and water. Let sit in the refrigerator for 2-3 hours. Serve and enjoy! 

*In Flyer July 4-10, 2021
Recipe and Photo Credit: Fifteen Spatulas