Wednesday, February 13, 2013

Ginger Salmon & Zucchini

1/3 C balsamic vinegar
2 teaspoons ginger
1 teaspoon celery salt
Let salmon rest in mixture while oven preheats to 400.
Fish should take appx 15 minutes

Peel and cut into slices
Mix in a bowl with a dousing of Italian dressing (this will give the zuchinni a sweet taste)
Stick in oven until soft

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