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.
- 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
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.