lately landon & i have been on a seafood high.
fish tacos for lunch, shrimp curry for dinner last night, and today we had salmon!
this is my absolute favorite meal right now,
my mom always makes it at home and now landon & i have it at least once a week.
being a poor college student,
we don't have much money and as most of us know salmon is expensive!
so here's the little trick we do,
we buy a 1.5-2 lbs. fresh salmon fillet, when we get home we cut it up into slices and freeze
them in bags. So when we want some salmon, we grab a bag for dinner, defrost it, and walah
this meal is super easy to make and so healthy.
so this is a pretty obvious on how to make it but just in case you want to know how we cook it,
here's the down low...
we first cook a cup of Basmati rice with 1 1/2 c. chicken broth/water
[or any rice you prefer, Jasmine is nice too]
in the rice we flavor with fresh herbs [dill].
set that aside and let it cook on it's own.
we use a rice cooker. it's so lovely.
get a bunch of your favorite vegetables, we use anything we have in the fridge.
my favorites are red bell pepper, butternut squash, onions, red potato, sweet potato,
carrot, etc etc.
1. cube and slice up all the vegetables and put them in a bowl.
2. cut up fresh rosemary and add to the vegetables.
3. drizzle with olive oil & sprinkle Kosher salt, pepper, & some garlic powder.
4. Put in oven at 425° for about 25 minutes.
the sauce i put on is a simple recipe learned from my japanese grandma
[for those of you new friends, i'm a quarter japanese]
1. she just mixes up regular soy sauce with sugar and there's your teriyaki sauce.
easy as that. set aside the sauce.
2. once the salmon is defrosted, heat up a skillet with some olive oil.
Make sure it is hot enough, the oil will get thinner.
3. place the salmon face down, skin/scales up. let it sit until it looks cooked halfway through.
flip them and let them cook for a few more minutes.
4. Once they look fully cooked pour on the sauce and let the fish soak it up. Then take it off the heat & eat!