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Thursday, October 13, 2011

prepara[tion] of salmon


You may recall that we've decided that we must start cooking more often. Here are a few reasons why:
  1. I read an article that pretty much made me sick to my stomach and made me realize that I need to start eating healthier!
  2. To save money!
  3. To learn to be a better cook, since it seems everyone in both of our families cooks well, but me. 
  4. To spend time doing something fun with Brian, as a team!  
  5. To satisfy my desire for fresh, delicious dinners.
  6. And most importantly, to get to wear my new apron!
So, you may recall that I get emails from Real Simple regarding 'real simple' recipes, and boy did we find a good one! Simple ingredients, simple steps, simple meal = delicious.


If you too would like to sign up for the Daily Recipe, just go to Real Simple and click on the Food & Recipes tab. In the upper right hand corner of the page, there is a box that you can submit your email address, and there you have it. A new recipe in your inbox daily!

The recipe that we tried was Salmon with Lemon-Cilantro Vinaigrette served over couscous. Yummy!


 First up, simple ingredients:
  • 10oz of couscous
  • 3 Tbs of olive oil
  • 1 lb skinless salmon fillet (cut into 4)
  • 1/2 tsp paprika
  • salt & pepper
  • 1/2 cup fresh cilantro (chopped)
  • 4 scallions (sliced)
  • 2 Tbs lemon juice
Then, simple steps for preparing:
  • Prepare the couscous as you normally would (this will serve as the base for your meal)
  • Heat 1 Tbs of oil in nonstick skillet over medium-high heat
  • Cut the salmon into 4 pieces, although the salmon that I bought was not skinless, so I promptly learned how to skin a fish fillet here.
  • Season the fish with paprika, salt, and pepper, then cook for 3 to 4 minutes per side
  • While that's cooking, mix the cilantro, scallions, lemon juice and other 2 Tbs of olive oil, tsp of both salt and pepper in a bowl to the side. 
  • Once the fish and couscous are done cooking, spoon the couscous onto your plates, lay a piece of salmon over the bed of couscous, and then drizzle the lemon-cilantro vinaigrette over the top.
  • Voila! You are done.


The only thing that I wish I had done was to prepare some sort of side dish of spinach or something, although the portion was perfect, and we still have another full meal out of it as leftovers.

It was easy, healthy, and scrumptious! Bon appetit!

Oh, and if you'd like to know what we've been drinking on these cooler, Fall days...


Mmm... pumpkin beer.

The following night, we threw some leftover butter beans and corn into this black bean soup from Trader Joe's....


I added some cheese and sour cream to mine, and it was de-licious! 


And to go with it... Pecan Beer!

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