I’ve been cooking a lot lately

I’m a little behind on my recipe posts, but the days and nights have been busy, and filled with laughter and happiness, so I really cannot complain. Saturday John and Tonya came over so that us gals could craft and that evening we went to O’Charleys for dinner. I tried the cedar-planked salmon, and oh. my. God. It was delicious.

As luck would have it, the very next day at Ingles, Alex and I spotted a 1/2lb salmon filet on sale for only $2.50. Nothing wrong with it, straight from the fish counter, fresh not frozen, just marked down for quick sale. I knew I’d either have to freeze it, or cook it that night, so I decided to try my luck on a salmon recipe.

For my first time cooking fish at home that is not processed, preserved or frozen, I was more than a little intimidated. I let Alex cook his new recipe first (cast-iron skillet pizza) while I poured over 800 how-to websites and obsessed over what to do with the skin-side. When all was said and done I settled on broiling as my cooking method, and a simple marinade of garlic and lemon infused olive oil. I coupled it with fresh steamed broccoli with a little lemon, salt and pepper, and a risotto-inspired portabello quinoa.

Broiled salmon, mushroom quinoa risotto, and steamed broccoli:

1 large (1/2lb) salmon filet
2 tbsp olive oil
5 cloves fresh garlic
salt
pepper
1 cup broccoli florets
1/4 cup quinoa
1 cup portabello mushrooms

Bring 1/2 low-sodium chicken stock, 1/2 cup water and 1/4 cup quinoa to a boil. While the water is coming to a boil, saute one cup mushrooms in a separate pan. Pour mushrooms and drippings into after it finishes boiling, cover, and set aside.

Cook broccoli however you prefer. I cheat and cook in the microwave in a bowl with about 1/4 cup of water and a loose cover.

Turn oven on to broil. Prepare a pan lined with foil, and spray with non-stick cooking spray. Place salmon on the pan (skin side down!) and rub the flesh lightly with butter. Saute garlic cloves in 2 tbsp olive oil until garlic is golden brown. Be careful not to burn the garlic, it gets a bitter taste. Press down on garlic cloves and remove them. Add lemon juice to oil to taste, and baste over butter layer on fish. Place in oven and broil, uninterrupted for 10 minutes, or approximately 5 minutes per 1/2 inch of thickness. I wanted mine a little bit more done, and turn the oven off but left the fish inside for an additional 5-7 minutes.

Plate up and enjoy a fest of garlic-lemon broiled salmon, mock-mushroom risotto and fresh citrus broccoli.

The whole meal was approximately 605 calories, including: 39g carbs, 28g fat, 52g protein, 519mg sodium and 6g fiber!

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1 Comment (+add yours?)

  1. Trackback: I’m having an affair « firstdayoftherestofdays

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