Recently salmon has been my go to meal when I want to cook something nice for myself. I’ve been getting it fresh at the grocery store and it is super easy to cook, doesn’t take long, and I like to think pretty healthy. I have made salmon dishes twice in the past couple weeks and have been very happy/impressed with the outcomes. The first time I made it I created a marinade of:
1.5 tsp dijon mustard
2 tbsp fresh parsley
3 fresh cloves of garlic
1/8 cup of olive oil
2 tbsp of lemon juice
1/2 tsp of salt
I mixed everything together in a bowl and then generously brushed all sides of the Salmon. Then I placed the salmon in a casserole dish and a thought came to me. I had a bunch of left over walnuts that I needed to use so I decided to crush them up and place them on top of the salmon. I baked the salmon at 450 degrees for about 15 minutes, making sure it was cooked through but also nervously checking to ensure not overcooking the fish. It ended up being perfect. Can you say that salmon is tender? It sounds weird when talking about fish, but this salmon separated with the touch of my fork. The dijon and lemon flavors were radiant and the walnuts created a warm crust on top which I was so happy about. I served the salmon with a pesto basil cous cous, tomato, and avocado salad.
The 2nd Salmon dinner night I was feeling confident and decided to hell with the measurements, I’mma wing it! I used all the same ingredients, but made the marinade much thinner by adding more olive oil so I could also use it as a salad dressing. I also decided to leave out the walnuts on this one. I lightly brushed the salmon with the dressing and then hit it on the stove top first before transferring it to the oven. The skin of the fish immediately started sizzling and once it was browned I finished it off in the oven. HOLY FISH. The skin was amazing. It tasted like the skin from fried chicken. I placed the salmon on top of a beautiful salad with arugula, avocado, cucumbers, grape tomatoes, goat cheese, and beets. The rest of the dressing I poured on top and had myself the perfect salad.
In the past I have never really cooked with fish and now I am a huge promoter…screw the chicken.