Hi friends,
Sorry I haven’t posted anything new recently, don’t think I’ve forgotten about you, (which I promise I’ll never do, lol), however, life has been so busy lately that I haven’t had time to post! Hope everyone is energetic to cook with me today! This recipe can be cooked in 20 minutes only witch is the time to cook the rice. It’s a perfect weekday dinner recipe!
Salmon is one of my favorite fish, not only because it’s mouthwatering, it’s also very high in omega-3 fatty acids. It’s firm enough to grill, can be cooked in many different ways, and doesn’t dry out as easily as many other fish. It comes fresh, frozen, smoked, and canned. Wild salmon can be eaten without fear of excess contaminants or mercury, it’s pricier than the farm raised salmon, however it’s well worth the cost! It’s high in protein and the “good fats.”
Did you know that a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D? It’s one of the few foods that can make that claim! That same piece of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium. Canned salmon also contains large amounts of calcium (due to the bones of the fish). Enough said, we all should be eating salmon at least once a week!
I made my salmon over a bed of steamed spinach and a side of white Basmati rice… Needless to say that it was luscious!!! This recipe is for 2 people.
Ingredients:
8 oz of fresh Atlantic salmon filet
Bag of fresh spinach
3 Tablespoons extra virgin olive oil
2 Tablespoons Pomegranate molasses
Dash of garlic powder
Squeeze of lemon juice with lemon slices
Salt, pepper to taste
1/2 teaspoon of mustard powder
1 Teaspoon dried rosemary
1 Teaspoon dried sage
Method:
Steam the spinach on your stove top for 5 minutes with 3 tablespoons of water. Season with salt, pepper, garlic and mustard powder. Set aside. Cook only for few minutes
Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Add the rosemary and sage and cook for 10 seconds.
Season both sides of the salmon fillet with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, for 4-5 minutes per side depending on its thickness. Drizzle some pomegranate molasses on top with a squeeze of fresh lemon juice and serve over the steamed spinach and a side white rice!
Bon Appetit!