As much as I love cooking and eating chicken, sometimes we need a switch up. Fish makes the perfect summertime protein. It's light, filling, and holds a refreshing flavor. In my opinion, salmon is one of the easiest fish to cook. Grilling, smoking, poaching, baking- the options are endless.
This week is super chaotic for me. During weeks I know I'm booked solid, dinners with minimal preparation are my go-to's. For under $10, this meal was super easy to throw together. It is also super easy to put an Asian spin on a really simple dinner like this. Vamping up meals with sauce, like teriyaki, can really bring out different notes in your protein. I noticed that with salmon and teriyaki, the sweetness of the salmon worked really well with the sweetness of the sauce!
Salmon is rich in omega-3, which is a long-chained fatty acid. Don't be disturbed by the term "fatty acid"- it's just the chemistry way of saying a lot of carbons chained together until two oxygen atoms and a hydrogen end the chain. The human body cannot produce omega-3, which is why salmon is so vital to our diet! Omega-3 helps your body to preform at its best, all while lowering blood pressure, improving cell function, and even reducing risk of cancer! Not to mention, it's a great source of protein. It is certainly a slay-the-day, kick-butt kinda food!
The fun thing about prepping the salmon before it bakes is making it's "tent". It almost acts as a cocoon. In goes a bunch of ingredients, out comes a beautiful dinner. Nonetheless, it makes it super easy to keep the fish warm, cook everything evenly, and lock in all the flavors.
Some key tips:
1. I used frozen vegetables in preparation for this meal. Of course, you can change it out for fresh vegetables if you prefer. However, I like using the frozen packages because it's easier on me to prep. Additionally, frozen vegetables are often frozen at the time of peak growth. You'd be getting nothing short of perfection, along with a handful of vitamins and minerals. If you're like me and choose to use frozen veg, make sure to drain the water after defrosting- we don't want soggy/watery food.
2. I also used a pre-made teriyaki sauce. Again, this week has been so hectic. If you have a favorite teriyaki recipe, feel free to swap it in! Another one of my favorite sauces has a teriyaki spin, but takes more of a sweeter path. Combine equal portions of soy sauce and sugar in a saucepan. Bring to a boil, reducing until there is 1/2 to 3/4 left. A simple and sweet sauce! It's my mom's favorite! If you're reading this, hi mom!
3. Rice makes a good starch for this meal. I personally prefer to use a rice cooker when making rice. It comes out perfect every time! However, if you lack a rice cooker, or are on a budget like me, minute microwavable rice packets or the old-fashioned stove will do the trick just as well.
Teriyaki Salmon
Serves 1
Total Time: 30 minutes
Ingredients:
- 1 6oz salmon filet
- 1/2 cup of pre-made teriyaki sauce
- 1 bag of frozen carrot and broccoli medley
- 1 cup of rice
- 2 cups of water
- Tin foil, about 14 inches worth
- 1 baking tray
Steps:
1. Add 1 cup rice, 2 cups water to rice cooker. Press start. Preheat oven to 400 degrees Fahrenheit.
2. Defrost vegetables and place on tin foil. Make sure the tin foil is already on the baking pan so that when it goes in the oven, it catches any spills.
3. Place salmon over vegetables.
4. Cover salmon and vegetables in teriyaki sauce.
5. Bring the short edges of the tin foil together and roll up, creating a tent. Do not roll tightly- heat and steam will need to escape.
6. Place salmon and vegetables in oven for 25 minutes or until salmon is cooked all the way through.
7. Serve with rice and enjoy!
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