MEDITERRANEAN SALMON RECIPE
It has been brought to my attention that it's been a few months that I've posted a recipe. I'm always cooking but I rarely bring the camera in the kitchen with me. Today's recipe is something I'm always craving SALMON. My favorite kind of fish (when cooked properly), and it's such a quick fish to cook.
*these measurements worked for my filet of salmon which made for 4 small portions*
1 1/2 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons garlic, chopped
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon thyme
1 teaspoon cumin
salt and pepper to taste
I put the salt and pepper on the filet of salmon first because I feel like if those two are missing, all the other flavors don't really matter. So, to be safe I always put salt and pepper on my protein before I put the marinade on it.
Cut your filet of salmon before cooking it, it will look much better once its plated rather than having missing chunks.
I mixed all the other ingredients in a small bowl and generously poured it on the salmon and let it sit in the fridge.
*keep in mind: too much acidity and too long of a marinating time will break the fish down while it's in the fridge*
4. After at least an hour, place the salmon in the oven at 350º F for about 10 minutes (nothing is more upsetting than dry and overcooked salmon)
This recipe in particular is really intricate, but every step is important so please be diligent with this one!
1 box of pre-seasoned quinoa
all other ingredients the box tells you to have
This is a grain I still don't understand how to cook without instruction. I save myself a bunch of stress and time, but one day I will have a home made quinoa recipe for y'all. But, I'm in no rush to do that because I probably wouldn't have come up with this flavor profile on my own!
1 bag of asparagus
1/2 tablespoon of olive oil
1 teaspoon garlic, chopped
salt, pepper, and lemon juice to taste
This is not so much a recipe more than tips on making good asparagus that you can reheat and they won't be limp and crunch-less.
Don't ever put vegetables, or anything for that matter in water that is not at a rolling boil. The longer it sits in there the more limp they get (ugly but appropriate word).
Over salt the water. If you think you added enough, add more on top of that.
Don't cook your asparagus for more than 5-7 minutes. I had pretty thin asparagus that I cooked for 5 minutes which was just perfect.
If you plan on sautéing in garlic like I did, boil for less time so that the sauté doesn't overcook them.
Salt the greens a little more after taking them out of the water.
I hope you all can make this quick and delicious meal for yourself or your friends and family, and if you don't like fish - just try this recipe and you might change your mind.