October 4, 2012 § Leave a comment
Last night I threw together some one pot cooking that was so ridiculously easy but still tasty that I just felt compelled to share it. I would use whatever veggies you have on hand–broccoli, snap peas, would all be delicious this way. I had an abundance of bell peppers and that worked out very nicely.
Ingredients:Salmon Veggies of choice (I used bell peppers) 1/4 brown sugar 1/4 soy sauce 1/2 sweet yellow onion 1 large clove garlic, minced 2 tbsp. olive oil 1/2 tbsp. salt + more to season 1 tbsp. red wine vinegar pepper to season thyme, parsley or other seasonings to taste
First, I marinated the salmon in a 1/4 c. light brown sugar and 1/4 soy sauce marinade for about an hour and flipped it once.
Preheat the oven to 400° and chop your veggies into approx. 1 inch/bite size pieces. Drizzle 1 tbsp. olive oil in the roasting pan and drop in the veggies with sliced onion and minced garlic. Sprinkle with 1/2 tbsp salt and some pepper. Roast for 5 minutes.
Nestle the salmon in the roasting pan and season the fish with salt, pepper and whatever else you like (I used thyme and parsley). Put back in the oven for approx. 15 minutes or until the center is opaque.
Fini! Really, that’s it. Just serve over rice and drizzle 1 tbsp. olive oil mixed with 1 tbsp. red wine vinegar and enjoy. There are plenty of ways you can go with this, add on some capers or scallions, lemon juice…anything!
August 2, 2012 § 1 Comment
I was craving fish after some heavy meals and found this recipe online. I didn’t even do the watercress salad (I hate tarragon. Can I say that?) but the salmon was absolutely delectable. I’m talking probably the best salmon I’ve ever made.
I cut the recipe down for two only using my non-exact math way so what I used was something like this.For the marinade: 1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
2/3 tablespoon honey
1/3 tablespoon olive oil plus additional for brushing 1/3 tablespoon chopped shallot (and by shallot I mean scallion) For the Lemon-Pepper Sauce: 1/3 cup crème fraîche or sour cream
1/2 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel salt and pepper to taste
Honestly, the salmon was so perfect, I don’t even know if it needed the lemon-pepper sauce. But I did think it provided a nice balance to the warm, sweetness still lingering from the honey marinade with it’s cool, tart, creaminess.