Juice-Box Salmon Recipe

Juice-Box Salmon Recipe
Staff Writer
Juice-Box Salmon

Marcus Nilsson

Juice-Box Salmon

Who would have thought that a juice box would provide poaching liquid with just the right balance of sweet and tangy?

Click here to see the Tips for Cooking with Kids story.

Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.

Ingredients

  • 1 juice-box lemonade (8 ounces)
  • Salt and white pepper
  • 1 pound salmon fillets, skin on, cut into 4 pieces
  • 2 tablespoons Russian dressing or to taste

Directions

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.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.