Don’t we all want to save time in the kitchen, multi task, and still have healthful, fresh meals that are tasty?
One of my new year’s tasks (I am avoiding the word “resolution”. Instead I give myself tasks that are precise and easy to accomplish.) is to streamline my cooking process. So I will be posting a series of ideas and recipes that I am implementing to make cooking more efficient and more healthy at the same time.
This idea of cooking three styles of salmon came out of my usual indecisiveness. I love all these flavours so why not do them all? (I wish buying shoes were this simple.) You can adjust the portion size and storage condition to fit your family’s feeding habits (cook one and fridge and/or freeze other ones).
Chili and garlic mayo marinade
2 tbsp chili mayo (or make your own with mayo and some paprika and sriracha)
1 tbsp garlic paste
1 pinch kosher salt
mix and rub over salmon in a ziploc bag. let marinade for at least 3 hours.
Dill butter and lemon pepper marinade
2 tbsp butter
1 sprig dill
lemon pepper seasoning (can be replaced with 1 tsp lemon juice and fresh cracked black pepper)
1 pinch kosher salt
– heat butter with dill in microwave until just melted (10 – 20 seconds). pour over salmon.
– sprinkle on lemon pepper seasoning and kosher salt. let marinate for at least 3 hours.
Brown sugar and chili teriyaki marinade
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp water
1 small red chili
thinly sliced ginger and green onions
2 tsp corn starch and 1 tbsp water
– combine ingredients (except the last one) and heat until sugar is melted. pour over salmon and let marinade for at least 3 hours.
– remove salmon for cooking.
– pour remaining marinade in a small sauce pan. heat on med until bubbling. mix corn starch and water and mix in sauce until thickens.
For teriyaki salmon – grill each side in a frying pan for 2 minutes then wrap in foil and bake for about 10 minutes depending on thickness of salmon. Serve with the teriyaki sauce drizzled on top.
For dill and garlic mayo salmons – wrap each in tin foil and bake for about 15 minutes until the thickest part is cooked but not tough.
Serve with steamed vegetables and brown rice. (pressure cooker recipes for these coming up!)