SALMON OVER GARDEN GREENS

Howdy, y'all. I hope everyone's snuggled up under the covers and enjoying this rainy holiday. I know I am; I'm all ready for my siesta. But first, let's get down to business. If you know me, you'll be well aware that I enjoy cooking. Cleaning the aftermath, not so much. Actually, scratch that first part. I enjoy eating. And we all know the easiest way to get that yummy in your tummy is to cook it yourself. Until McDelivery* makes its way to the UK, that is.

In the over-sharing frenzy known as my snapchat story, every now and then you'll find me turning my kitchen upside down, but thankfully the results merit the mess. "That looks so delicioussssss!" - I won't lie, most of my food does. I wouldn't be eating it otherwise. "You're such a talented cook!" - Ok, hold up. As much as I would love the credit, let's be real. I'm no chef. Far from it. I have the utmost respect for anyone with the technical skill and ability to whip up a mouthwatering croquembouche, but people forget that it is really not difficult to whip up a meal that satisfies your taste buds. It's as easy as learning all the words to Beyoncé's new album**.

In fact, it should be easy to cook. It's a basic skill for survival.

Just to prove my point (because I love it when I'm right), here's a no-fuss recipe that took all of 5 minutes to prepare. You can lay back on the couch for the 10-15 minutes while it cooks in the oven.

Salmon over Garden Greens

  • 1 salmon fillet
  • ½ packet kale
  • 4 to 6 asparagus spears
  • olive oil
  • teriyaki sauce
  • salt
  • lemon pepper
  • white and black sesame seeds

1. Preheat oven to 180°C. Or 360°F.

2. Wash all your veggies. You're not limited kale and asparagus, you can switch them out for broccoli, peas, spinach, whatever your heart desires. Or does not desire, if you don't like your greens. Put your kale into an oven-friendly dish, pour generous amounts of olive oil over and sprinkle some lemon pepper. Add a little regular lemon juice if you fancy. Mix thoroughly. Now pop it into the oven. The kale will shrink when it gets baked, so don't worry if your dish is overflowing slightly.

3. Lay out your asparagus on another tray and drizzle more olive oil over them. Don't pop it into the oven just yet. Make sure there's some space for your salmon on the other side of the tray.

3. Take your salmon and rub it lovingly with a pinch of salt. Lay it down next to your asparagus. Pour a capful of teriyaki sauce over it for a little kick in flavour. If you don't have any, soy sauce, oyster sauce, BBQ sauce, mustard - basically, anything sauce that you like will do. It all depends on your own taste. Most of the time I just have the salted salmon on its own without any sauce. Now pop this tray into the oven as well.

4. Head over to your couch and take a well deserved break. Check up on the salmon after 10 minutes. It should be ready between 10 and 15 minutes. You want a pale pink colour along the side of the fillet.

5. Once you see (and smell) that the salmon is cooked to perfection, take everything out of the oven and plate it. Add more olive oil and lemon pepper over your kale. Sprinkle your sesame seeds over the salmon. Et voila!

6. Give yourself a pat on the back, mate. You just made a tasty meal for yourself, by yourself.

The whole point of this is to show you that you shouldn't be struggling with measurements and ingredients. All you need is a tad bit of common sense to know what flavours go with each other and then just YOLO your way through. The more you cook, the better you'll get with experience. So head into the kitchen guys and show me what you come up with!

* Already drooling at the thought of ordering a McSpicy at 3am when I'm back in Singapore.
**Which is absolutely glorious, and we can't be friends if you haven't had it on repeat for at least three days.

1 Comment

  1. I think I can partially pull of step 4 and 6…but, truthfully, even that’s a bit of a stretch for moi.

    Reply

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