One thing I love about cooking is that you can use whatever you have on hand and the food still turns out great! This recipe is a perfect example of that; as long as you have the main components, it will all end perfectly in your belly. Continue reading
I’m really becoming a fan of good salmon, and this recipe has had a lot to do with it. The beautiful combination of soy, garlic, and citrus come together to complement the taste of salmon- it covers it up just enough for you to forget that you’re eating a fishy fish, but you still get a good flavor of the protein. As a bonus, it takes less than half an hour from start to your mouth. I chose to serve it with a heap of green beans and a rosemary roll, but this recipe can be paired with many more options.
As a side note, when choosing fish fillets from the store, be very involved in your selection. The flesh should look firm and shouldn’t have an indent if a finger was pressed into it (this actually goes for all meats). It shouldn’t be dry, slimy, or off-color. If you can, ask to smell the fish. I know it sounds weird, but fresh fish should have a sea smell. If you smell fish, say thank you to the fish person and walk away. One time, I failed to ask to smell the fish, and I took home some mahi mahi that smelled like the fish you give to dolphins at SeaWorld. Clearly it had gone bad and I was unable to eat it. In the best scenario, you find a reputable fish monger and become best friends with them and trust that they won’t sell you bad fish. That’s just bad business. Now onto the recipe.