Spring is here, whoot whoot! Well, technically the first day of spring was yesterday. However, it's been beautiful all week! Which means less time inside and more time outside. Until my allergies catch up with me and I imprison myself indoors to save my nose and eyes from constant irritation. So far, I can sort of deal....sort of......
I can't wait to grill! Fire that baby up, but then again, how healthy are grill marks, hmmmm.... but that subject is for another day. Today, I'm going to share a fairly easy salmon dish I like to make. I know it's not Friday, but Sunday Salmon work for anyone???
Now I'm all about sustainable fish, blah, blah, blah, but being on such a tight budget that can be hard to attain and afford. What I use for this meal is typically, individually wrapped frozen salmon fillets. By all means, if you can get it fresh, filleted and skinned, go for it. Me, it's called the Costco bag in the freezer section. Why? honestly, it's a time and money thing. I only thaw what I need to eat or make. Fish isn't really one of those sort of "left over" meals.
I don't have a name for this, let's call it my salmon and asian salsa bake...or something....heh..heh
Thaw your salmon fillets, remember your portion control :)
I like to rinse and pat them dry, sprinkle a little salt, pepper, and garlic powder to both sides.
Pre-heat oven to 375-400, depends on your oven.
Prepare a baking sheet with foil and drizzle extra virgin olive oil on it.
Chop-Chop-Chippity-Chop
Finely chop, 4 cloves of garlic, Ginger ( the size of a fat thumb approx), one medium onion (red onion if you want it really colorful), red pepper, green pepper, yellow pepper (optional it's really for color), and some jalapeños if you want an extra spicy kick.
I like to chop the above by hand, but you can use a food processor. Just be careful not to make it too fine, you don't want a slush slurry.
Mix all together, sprinkle a little salt and pepper to taste.
On the oiled baking sheet, put down a little bit of the mixture down. I like doing this so the fish doesn't stick to pan, and if it does burn it's just the salsa mix, the fish will be saved :) Then, put the lightly seasoned salmon on top. Now just add a small pat of butter on top of the salmon fillet. And, now put a healthy portion of the salsa mix on top. Before popping it in the oven to bake, I will drizzle a small amount of low sodium soy sauce on top. Now Bake! I can't really say how long, just because it depends on how hot your oven really is, and how thick your salmon fillets are. Plus, I have a tendency to over cook my proteins because I'm paranoid like that. But, when your salmon is cooked it should be nice and flaky, with a light pink color. You should smell the wonderful spice of the fresh ginger, and the salsa is probably reduced a bit with some nice browning.
Serve with some cooked brown rice, or another option is garlic mash and oven roasted asparagus spears. I like this, because it's light, easy, and it has a nice ginger spice kick to it. ENJOY!
Love this blog!!!!!
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