Simple Steamed Salmon

by Cindy Yanasha Angulo in , ,

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

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Time: 30 mins

Ingredients:

  • 4 salmon fillets
  • 1 bunch fresh dill
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons olive oil
  • 4 teaspoons lemon juice
  • 4 square pieces of foil - large enough to cover each salmon piece
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Recipe:

  1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
  2. Place 1 salmon fillet in the center of each piece of foil.
  3. Pour 1/2 teaspoon lemon juice on each fillet.
  4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
  5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
  6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

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Crispy-Skin Salmon with Tamarind Basmati Rice

by Cindy Yanasha Angulo in ,

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!

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Time: 1 hour

Ingredients:

Salmon:

  • 1 salmon fillet - with the skin on
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • salt/pepper to taste

 

Rice:

  • 1 cup basmati rice boiled in 1 teaspoon salt
  • 1/2 pack Goya Sazon
  • 2 - 3 tamarind pods, de-shelled and broken into individual seeds
  • 1 tablespoon butter (you can sub with olive oil)
  • 1 teaspoon ground cumin

 

Recipe:

  1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
  2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
  3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
  4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
  5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
  6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
  7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
  8. Serve rice and salmon on a plate & enjoy!