Summer classes have begun. I’m taking advantage of a less rigid pace to make time for three works out a week. When you’re pushing your body, the muscles demand good food.
Here’s a simple, hearty duo that will get you full fast. There are so many ways to use salmon! What is your favorite?
Roasted balsamic tomato salmon and bok choy.
1 Large Salmon Fillet
1 Tbs Lemon or lime juice
1/2 Tsp Cayenne Pepper (optional)
Salt and Pepper to taste
1 cup Cherry Tomatoes halved (or as many or as you like, whole)
1 Tbs Balsamic Vinegar
1 Tbs Olive Oil
Green onions/chives for garnish
Saute the tomatoes with all the spices and juice for 3-5 minutes.
When the tomatoes are wilted, scoop onto salmon and bake for 12-15 minutes at 350F or 180C.
(You can also cook the salmon on the stove top if you prefer.)
While the salmon is cooking, trim a cluster of bok choy like you would celery, stems and tails. Saute in 2 tbs of soy sauce until wilted.
Serve while hot.
There are so many ways to eat fish, once you get your favorite technique down, the flavors are entirely up to you. I find wrapping a fillet in tinfoil and baking at a high temperature is my favorite. Garlic, ginger, lime zest, salt, pepper and lemon juice to taste was the perfect combo for this meal. Roasting beets at 200 C (400 F) in balsamic vinegar is a quick and easy side.
What was your last cooking experiment?
A good friend recently had a baby. I was thinking of a go-to meal that would be easy for them to pop into the oven whenever they were hungry. Thinking ahead, I realized we might be as well, later on. I doubled this recipe to have two loaves, one to give away and one to share.
You know I love to substitute or change flavor profiles while I’m in the kitchen, so feel free to mix in whatever you have to hand: corn instead of mushrooms or barbeque sauce for ketchup.
The smell and the texture are exactly like those of the ‘real’ meat loaf.