I love fresh Salmon, and used to eat it at least twice a week. It is super easy to cook, and comes out perfect every time, especially when you cook it in parchment. We had friends over for dinner, and I made sure to ask if they liked Salmon. They do–score.
I purchased a whole filet, and made sure it didn’t have any bones or scales.Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
Hustling every day….moving forward regardless of where the finish line is…
So where is your finish line?
I have been loving the everything bagel pretzels as a snack even though I shouldn’t be eating them.So I love petite, sweet peppers, and I have decided to use those instead as my chips.
I blended the following with a fork:
3/4 a brick of cream cheese, 1 can of chicken (drained), 1 tablespoon of Worcestershire, and 4 tablespoons of everything bagel seasoning mix.
This is creamy and savory…with the sweetness of the peppers…I am so excited to have this for lunch.
Most days for work, I end up wearing a dress mainly because I don’t have to think about a shirt and pants or skirt. I know it is silly, but it is really true laziness.
What is your go-to outfit?
I love tuna…Ahi Tuna. I like to eat it raw (sushi), or seared. The other night I was craving seared tuna. For the first time ever, I videoed myself of searing the tuna. Y’all…it was terrible. So…you get a picture of the completed tuna. Kuddo’s to anyone who does this themselves…without any assistance. Seriously (side note…I have been saying this way too much).
Ahi Tuna…I purchased one steak (about five ounces). Salt, pepper and sesame seeds to coat both sides. Heat your pan with Grape Seed Oil on medium/high heat. The heat on this should have been a bit higher as the sear is not as good as it should be (too much oil as well – so more of a saute than sear).My serving…with a rice vinegar carrot salad, and Jasmine rice. I drizzled a bit of soy sauce and scallions on top. I love this fish, and the flavors of this dish. I need to make it more often.
What is your favorite fish, and how do you prepare it?
This past weekend was a down weekend for me, and I ended up not posting anything. So, getting back on track with a little Monday motivation.
Today I turn 53. So cupcakes, chocolate, and wine are all acceptable especially today.
I have earned every year, and happy to be here. No regrets. How do you handle your birthday, with joy…sorry…or denial?
New version coming soon…growing every day.
“In battle with an area of secret darkness, it’s crucial to enter wide-open dialogue with God about it. Open faced prayer flips the light switch.” – Beth Moore
I have so many things that I am trying to put out there. Praying for all and what we are trying to accomplish.