Who would have thought that a juice box would provide poaching liquid with just the right balance of sweet and tangy?
Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.
Preheat oven to 500 degrees.
Pour the lemonade into a 9-by-12-inch baking dish. Salt and pepper the salmon and place it in a pan, skin-side down. Lay a piece of parchment or foil loosely on top and roast it for 15 minutes.
Plate the salmon and tent it with foil. Pour the liquid into a saucepan. Boil until syrupy, about 10-15 minutes, then drizzle it over the salmon. Serve the kids’ salmon with Russian dressing on the side.