“If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.” ~ Tom Douglas
So, I mentioned a few weeks ago that I’ve been spending a lot of time thinking about cooking lately.
And in doing so I’ve been really excited at rediscovering how many really tasty, really satisfying, and even really healthy meals can be made really quickly.
Or if you don’t mind waiting an hour for something to cook so long as it’s quick and easy to prepare – this one.
I’ve told a few of my fellow spoonies that I’ll send them a bunch of recipes for them but so far haven’t quite managed to work up the spoons to manage to pull a few together – I’m sorry guys!
But I figured if I keep building them up here then I’ll have a handy link I can send to people instead.
And here’s the latest.
Ingredients:
> 2 x boneless salmon fillets
> 1 x packet of ready prepared spelt, quinoa, mixed grains, or similar – I like the Merchant Gourmet ones but it doesn’t make that much difference
> 1 x diced red onion
> 1 x packet of edamame beans
> 1 x tablespoon of vinaigrette
> 1 x handful of freshly chopped parsley
> juice of one lemon
Method:
> Squeeze the lemon juice over the salmon and put it under the grill for about 6 minutes or until it’s cooked.
> While the salmon is cooking add the rest of the ingredients and any remaining lemon juice into a bowl.
> Toss the salad until well mixed together.
> Remove salmon from under the grill.
> Serve.
Sounds pretty painless, right? What do you think?
Make-Up & Mirtazapine 