A quick & healthy dinner made with just 2 ingredients, Bloody Mary mix & salmon. This Bloody Mary Salmon is so easy too! Just marinate & broil 10 minutes.
Sundays are really relaxing days for our household and the perfect time to fix something that doesn’t take a lot of time or energy. One of our favorites is salmon, which is not only delicious and easy to fix but is healthy too. I served our salmon over sauteed spinach with garlic and a fresh garden salad on the side. Oh, and I don’t want to forget to mention the spicy Bloody Maria cocktail that accompanied our meal!
Salmon is one of the foods with the highest amount of Omega 3 fatty acids per serving. Only two foods beat it out – walnuts and flaxseed. These fatty acids provide many health benefits including cardiovascular health, improved moods, better memory retention, joint protection and reduced risk of inflammation and certain types of cancer. What more could you ask for? How about Vitamins A, E, D and B6 as well as calcium, iron and magnesium! Wow! And all in a low fat tasty package!
This is a quick dinner with minimal prep. I used a new organic Bloody Mary mix, Tres Agaves, to stay away from the over abundance of high fructose corn syrup in most of the mixes.
Enjoy!
A quick & healthy dinner made with just 2 ingredients, Bloody Mary mix & salmon. This Bloody Mary Salmon is so easy too! Just marinate & broil 10 minutes.
- 4 4-oz. salmon fillets
- salt & pepper to taste
- 1 cup Bloody Mary Mix
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Spray a baking dish with non-stick spray.
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Place salmon fillets in prepared baking dish and season with salt and pepper on both sides.
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Pour Bloody Mary mix over the top of the fillets.
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Cover and place in refrigerator for 30 minutes.
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Preheat broiler.
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Place salmon about 5″ from heat. Broil for 7-10 minutes or until fish flakes easily with fork.
Wine Pairing: Believe it or not, this spicy salmon dish pairs best with red wines such as a Zinfandel or Cabernet Sauvignon. They both stand up well to spicy dishes and the wine’s tannins help balance out the oil in the fish. If whites are more your preference, try a Chardonnay, one that has just a little oak, or a Pinot Gris, which has no oak and a balanced acidity that will complement the flavors of this dish.
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