Salmon cooked in the healthiest way…
It’s been a very hectic week, tons of work to do as I am attending a conference next week. Preparing the poster of my work, trying to collect more data and lots of experiments, looking forward to a much crazier week ahead. The conference is going to be in Vancouver, so excited and can’t wait…
It’s that time of the year again when I will be seen drooling over the pretty flowers and garden. I’ve already made a few trips to most of the garden center in my location and have bought quite a few plants as well. I feel so relaxed and peaceful when I am among the plants and flowers. Last weekend, I’ve started with my veggie gardening, I was on the cloud nine when I found out that my new house has a raised veggie bed, it has a covering too so it can be covered during winter. I had planted some of the seeds in the veggie bed, while others I planted in the egg cartons. I had saved a few egg cartons as they make a great seed trays, it’s eco friendly and you can save some money on buying pots. Poke a hole in each tray, add soil and put the seeds in the middle, cover with some more soil and wait for it to sprout. Once the seeds germinate and has grown a few centimeters, you could transfer to the veggie bed or bigger pots.
Here are the flowers from my garden, I can’t pick a favorite among these as I love each and every one of them. They never fail to put a smile on my face!
This is a very healthy salmon recipe that I adopted from the cookbook by Rafi Fernandez. It tasted very mild yet flavorful. A great recipe for weight watchers and for everyone.
Baked Asian style Salmon
Ingredients
- Salmon- 3 thick fillet
- Ground black pepper- 1/8 tsp/fillet
- Salt- 1/4 tsp/fillet
For topping:
- Carrots, cut like a matchstick- 1
- Zucchini, cut as thin wedges-1
- Ginger, cut into thin wedges- 2-inch slice
- Lemon zest- of half lemon
- Lemongrass, cut rounds- 1 stalk
- Lemon juice- 1 tbsp
- Cilantro, chopped- 2 handful
- Green onions, chopped- 1 stalk (optional)
- Soy sauce- 3 tbsp
- Fish sauce (optional)- 1 tsp
Instruction
- Preheat oven to 375 F.
- Sprinkle salmon fillet with ground pepper and salt, rub it over and keep aside for 10 minutes.
- In a bowl, combine the rest of the ingredients for topping the salmon.
- Make sure to cut the carrot, zucchini, and ginger as thin wedges.
- Place the seasoned salmon over aluminum foil or parchment paper.
- Top each fillet with the veggie topping and pour the sauce over the salmon.
- Wrap the salmon with aluminum foil.
- Place on a baking sheet and bake for 20 minutes.
- Serve immediately along with soup or roasted potatoes or even jasmine rice.
- Salmon- 3 thick fillet
- Ground black pepper- ⅛ tsp/fillet
- Salt- ¼ tsp/fillet
- Carrots, cut like a matchstick- 1
- Zucchini, cut as thin wedges-1
- Ginger, cut into thin wedges- 2 inch slice
- Lemon zest- of half lemon
- Lemon grass, cut rounds- 1 stalk
- Lemon juice- 1 tbsp
- Cilantro, chopped- 2 tbsp
- Green onions, chopped- 1 stalk (optional)
- Soy sauce- 3 tbsp
- Fish sauce (optional)- 1 tsp
- Preheat oven to 375 F.
- Sprinkle salmon fillet with ground pepper and salt, spread well and keep aside for 10 minutes.
- In a bowl, combine rest of the ingredients for topping the salmon.
- Make sure to cut the carrot, zucchini and ginger as thin wedges.
- Place the seasoned salmon over aluminum foil or parchment paper.
- Top each fillet with the veggie topping and pour the sauce over the salmon.
- Wrap the salmon with aluminum foil.
- Place on a baking sheet and bake for 20 minutes.
- Serve immediately along with soup or roasted potatoes or even jasmine rice.
