#Salmon
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I am not a chef! lol
Usually during lent, Christians around the world give up eating red meat leading up to Easter Sunday. I gave up a couple other things but in addition to meat my mom and I decided to give up chicken as well(it wasn’t as hard as I expected). During week we kept it simple, but on Sundays we always ended up eating salmon. It was quite hilarious because we didn’t get tired of it. Our local supermarket carried high quality fresh salmon, so every week we purchased it. Not only was it delicious but it literally took no more than 15 mins to cook. So I’ll be sharing 4 easy recipes for salmon(3 fresh, 1 canned) and our ultimate arugula salad. Usually we paired the salmon and salad with some type of rice.
As i looked back at the pictures I took, I was beginning to feel like Bubba Gump…
If your going to do salmon, it crucial to focus on it alone because it’s very easy to overcook it so doing all the prep work ahead is best. A 4-5oz portion with the skin on(we remove later or keep if desired) usually takes about 12-15 mins to cook in the oven at 320 degrees.
Lemon and herb salmon
5 4-6oz Salmon fillets(wild is best, if farmed make sure it’s from Norway, Alaska or Chile)
1 large lemon or 2 small ( you will need the juice and a small slice to place on top of each fillet.
Sea salt(or grinder)
Black peppercorns(powder or grinder)
2 tsp of dried tarragon
2 tsp of fresh or dried thyme
4oz melted butter(I use smart balance)
Pat dry salmon and place in greased shallow pan skin side down. Season to taste with salt and pepper on each fillet. Place in oven at 320 degrees.
While in oven mix butter, dried seasoning together and pour on salmon halfway through cook time and place lemon slices on top. When time is done, squeeze lemon juice on each fillet and let it broil on high for 2 mins(no more!)
Honey Sesame glazed Salmon
5 4-6oz Salmon fillets
Sea salt (or grinder)
Black peppercorns(powder or grinder)
3 tbsp honey mustard
1 tsp ginger powder
1 tbsp brown sugar
1 capful of sesame oil
3/4 capful of soy sauce(low sodium)
Pat dry salmon and place in greased shallow pan skin side down. Season to taste with salt and pepper on each fillet. Place in oven at 320 degrees.
While salmon is cooking whisk together the honey mustard, ginger, sugar, oil and soy sauce. Once salmon is done, pour a generous amount of sauce on top of each fillet and push back in oven and broil it on high for 2-2.5 mins.
Garlic, butter and herb Salmon
5 4-6oz Salmon fillets
Sea salt (or grinder)
Black peppercorns(powder or grinder)
Garlic powder
Paprika
Onion powder
4oz Kerry gold herbed butter
2 cloves of garlic minced
1 tsp dried thyme
1/2 small onion chopped
Pat dry salmon and place in greased shallow pan skin side down. Season to taste with salt, pepper, garlic powder, onion powder and paprika on each fillet. Place in oven at 320 degrees.
Melt Kerrygold butter and add minced garlic, chopped onion and dried thyme. Let it simmer and allow onions to become translucent. Add about 2-3 tbps of water to mixture. Once salmon is past halfway cook time, brush 1/2 mixture onto each fillet. When salmon is done brush the second 1/2 of mixture and broil on low for three mins.
Stewed canned salmon (the Jamaican way, similar to mackerel)
1 can of Alaskan Wild Salmon
1/2 small onion chopped
6 cherry tomatoes chopped
2 scallions chopped
2 cloves of garlic chopped
2 tsp of dried thyme
2 capfuls of Apple Cider vinegar
3 oz of ketchup
Season-up(or sea salt)
Black pepper
Garlic powder
Onion powder
Scotch bonnet sauce(or hot sauce/sriracha)
Vegetable oil
Drain salmon and remove soft bones and skin from interior. If your careful you’ll be left with large chunks of salmon.
Place oil and chopped ingredients into skillet and allow them to soften(medium heat). Squeeze in ketchup and add ACV. Once everything comes together add salmon chunks, sprinkle with powdered seasoning to taste and mix. Cover and turn down heat to low and let it simmer for 10 mins occasionally stirring. Usually we pair this with boiled or fried dumplings, but it can be eaten with any starch.
Ultimate Arugula salad
1 5oz container of washed and dried arugula
1/2 medium side cucumber chopped
8 cherry tomatoes quartered
1/4 yellow bell pepper chopped
1/4 green bell pepper chopped
1/4 red onion finely diced
1/2 handful of craisins or golden raisins
Paired with Virginia Brand vidalia onion or vidalia onion raspberry dressing