As the last days of summer dwindle away, one searches for light supper recipes that will not overheat the kitchen, but will still provide them with a nutritious, delicious dinner. Okay, okay, enough with the dramatics. For now anyway.;P In light of my newfound convalescence, I have decided to launch a series of easy meals that can be made with one hand.;) That, and who isn’t up for an easy dinner recipe? I mean, come on! Sure it’s fun to create, sure spectacular meals are a must, but when the rubber meets the road we all admit that easy meals are best. Fish has always been a healthy alternative to red meat, whether you’re on a diet or not.;) Therefore, I decided to make Easy Spiced Citrus Salmon. There’s nothing like tender, flaky salmon fillets on a hot day, simply pair this dish with a green salad, mashed potatoes, and crusty toasted garlic bread! Or be healthy and boring and eat it by itself….. This episode of Delicious Food 101 features The Chef, El Gastronomo, and Friar Tyst.
The Chef: “Thank you for being with us today El Gastronomo, do tell us how you work the magic on salmon fillets.” El Gastronomo: “The key is to cook it over high heat, mainly to make sure that the fish is cooked in the middle.” The Chef: “This technique is also useful in cooking off the skin, am I right?” El Gastronomo: “Yes, and I’m sure the dog appreciates the free fish skins.” The Chef: “Yes, she does.”
The Chef: “Friar Tyst, your comments on this little delectable?” Friar Tyst: “I’ve always liked salmon better than tilapia, as tilapia can get dry easily. This salmon recipe is really good, we should make it more often.” The Chef: “I’m glad you like it, but tilapia isn’t that bad. I actually prefer it over salmon.” Friar Tyst: “I guess we agree to disagree.”
The Ingredients: 2-3 lbs. Alaskan salmon fillets (de-boned but not skinned), 2 lemons, 1 orange, 2 tsp. Italian seasoning, 1 tsp. garlic powder, 2 tsp. salt, 1 tsp. black pepper, vegetable oil.
Cut salmon fillets into thirds. Pour enough vegetable oil into a skillet so that it covers the bottom. Turn the heat to high and cook salmon for ten minutes. Sqeeze lemon and orange juice over the fish as it cooks, sprinkle the spices over each side. Reduce heat and cook on the opposite side for ten to fifteen minutes.
Delicious, tender, flaky goodness! And no, I’m not going to apologize for this picture, my photographer is on strike.