Bullwhip Sauce is our new everything sauce. E V E R Y T H I N G.
Check out this super simple salmon dinner, featuring our favorite Alaskan-born zesty orange sauce doing its thing.
Bullwhip Salmon Dinner
A shockingly easy, flavorful way to prepare dinner for 2-4 people. Swap out any veggies for ones you have laying around!
1 salmon side
4 whole carrots
2 whole zucchini, sliced
4 red potatoes, cubed
1 whole lemon, sliced into rounds
2 tbsp + 2 tbsp olive oil, separated
1/4 cup Bullwhip sauce, plus extra for drizzling
Salt & freshly ground black pepper to taste
1 bunch scallions, chopped
Preheat your oven to 375°F and set a large pot of salted water to boil over high heat.
While the oven and water are heating up, whisk together the olive oil and bullwhip sauce.
Set your salmon skin side down on a sheet pan, and check for any missed pin bones. Glaze the salmon with the Bullwhip and olive oil mixture, then sprinkle lightly with salt and pepper. Arrange sliced lemons along the salmon.
Add potatoes to boiling water and cook for 8-10 minutes, or until just able to be pierced with a fork. Strain and let cool.
Toss your zucchini and carrots with olive oil, salt and pepper. Arrange on a second sheet pan.
Toss the cooled potatoes with olive oil, salt and pepper. (It's okay if they're not 100% cool.) Add to the second sheet pan.
Put the salmon on the top rack and the veggies on the bottom, and cook for 30 minutes.
Remove from the oven and arrange on a large serving platter, then garnish with chopped scallions.