Like most, every now and then I get the cravings for certain foods — this week, it was Mexican especially after I stumbled upon a Chipotle (I have not seen one for months). Giving that I was still reeling from my trip to Chipotle, I decided to get creative and make something of my own (not necessarily Mexican, but inspired by my Chipotle trip). Now, I would advise others to purchase the ingredients that you would like to add to this dish prior to making it, but if you are a cook that can make lemonade with lime, you can make anything with what you have – granted, you have the essential ingredient(s) like the bell pepper. This time around I decided to make this first-time dish at random with curiosity and hunger as motivation. It did turn out great so I do plan on making this again but with some tofu or something else. You can definitely mix in whatever ingredients you like. For stance, my co-workers suggested to add ground beef, shrimp, fish or shredded chicken to complement this meal.
I haven’t made this in a while. I got the recipe from The Ray Rachel Show couple of years back. It’s funny because I remember a time when I didn’t even like salmon. It was not until I went to a wedding and at the reception it was my only option. Though disappointed that I couldn’t eat much, I was content as I thought to myself that I’m just glad that I had an option, so I ate it and enjoyed it. Since then I have tried salmon and other fish but I definitely use it more than the others. In fact, another recipe that I would like to share includes salmon as the main ingredient.
2 1/2 tbsp of Garlic Powder
1 1/2 tbsp of Onion Powder
1 tbsp of Ginger Powder
1/2 tbsp of Parsley (Optional I love parsley)
1 1/2 tbsp of Cayenne PepperPowder / Chili Pepper Powder (Optional for spicy food lovers)
Gather all the seasoning in the bowl and mix it together.
Pour cool or lukewarm water into a separate bowl. Place the frozen salmon (while in package, optional) in cool to lukewarm water to defrost for 15-20 minutes.
Take the defrosted salmon out of the water and place it into the bowl with seasoning. Let it sit for 10 minutes or more on each side.
Pour the soy sauce (individual packets, optional) into a another bowl. Next, pour the honey into the bowl with the soy sauce. Then, mix well until the consistency is slightly thick.
Take the salmon from the seasoning bowl, shake off excess seasoning and place it in the bowl with the mixed soy sauce. Let it sit for 10-15 minutes.
Put the frying pan on the stove and set it to low heat. Then, pour in the olive oil (or cooking oil of your choice) and place the filet in the frying pan (or in the oven).
Remove the salmon from the mixed sauce bowl and place it in the frying pan or on a piece of foil covered pan and into the oven. Allow for the heat to even touch both sides. (And you’re done…unless you want to try step 10!
(Optional): After shutting off the stove, while still in the pan glaze the top of the salmon using the excess mixed sauce.
I enjoyed these pieces of salmon with some brown rice. Yum!
For more flavor, you can add Brown Sugar and Ground Mustard.
I was wondering what I would be snacking on tomorrow. (Yes, I’m that kind of girl — the one that thinks about what to eat and even wear the day before.) Then, my mom invited me to pick from her garden filled with veggies and other fruitful delights, one in particular being the raspberries. She has three separate bushes for raspberries, yum. Before I packed them in baggies for tomorrow I thought I shared a few pics of how they looked freshly picked from the bush. If you did not know, raspberries are filled with awesome nutrients. I am still learning about raspberries and its benefits. It contains antioxidants that can aid in protecting us from the free radicals that are harmful to our bodies.
I haven’t created a recipe for raspberries just yet but I’m open to any ideas. Here are some ideas that I read up on: