served with MOROCCAN RICE
and SALMON SPREAD from the Leftover Salmon!

2 Fresh Salmon Fillets
4 Tablespoons Olive Oil
1/2 Teaspoon of Grated Fresh Ginger
1/2 C. Fresh Lemon Juice
1/4 Bunch of Chopped Cilantro
2 Cloves Garlic, Crushed
Sea Salt & Black Pepper to Taste

Combine all the ingredients in a zip-lock bag, shake well to combine the ingredients
Add your salmon fillets and allow this to marinate for a minimum of 3 hours.
Bake at 350 degrees for 20 to 30 minutes (depending on how you like your salmon).

Top with Blueberry Salsa and serve with Moroccan Rice!

Are those Aliens on my plate?? Yes, they are!! I know it's a busy plate design but these just cracked me up so I bought some.  Then I did an Outer Space Tablescape:
ET did not phone home, he ate and it turned on his heart light......Bwaha!

How to turn this recipe into a Tiny Food?
from the leftovers salmon!:

6 Oz. Baked or Smoked Salmon*
1 - 8 Oz. Container of Whipped Cream Cheese
1/2 C. Sour Cream
1 Tsp. Fresh Lemon Juice
1/2 Tsp. Lemon Zest
2 Tsp. Dill Weed
Tablespoon Chopped Fresh Sweet Basil
1/2 Tsp. Prepared Horseradish
Smoked Sea Salt & Freshly Ground Pepper

Mix this all together in a small bowl, chill for a few hours to allow the flavors to mingle then enjoy on toasted baguette slices, crackers, toasted flour tortilla triangles or as a dipping sauce for veggies!

*Since I didn't have smoked salmon I added a nice pinch of Smoked Alderwood Sea Salt!

And did I say paired with a Dill Pickle Vodka Shot???? YES! I did!! Naked Jay Vodka makes a truly wonderful dill pickle infused vodka that rocks the casbah with this Smoked Salmon Spread!!

BTW, Here's yet ANOTHER great, easy recipe for leftover salmon:

Bon Appetweeto!

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