Today was a particularly inspiring food day. I had the pleasure of going to a friends Wildtree party this week, and there is something about being around good food that just inspires.
Like many of you our family is making the most of the summer. Running to and fro barely having time to cook in between packing and unpacking the car.
Thankfully I've managed to keep my fridge and pantry stocked with some favorites along with some new flavors to keep this fresh and interesting.
I'd like to share some tips to my home cooking success with you. Tip #1: Stock your freezer with organically grown vegatables. They are frozen shortly after being picked to ensure freshness, and you don't have to worry about them going bad between from being forgotten in your refrigerator.
Tip #2: Another freezer tip. I like to purchase organic, gmo free proteins (chicken, meat and seafood) locally if possible, and freezing them in individual serving double bags. This makes it much easier than defrosting an entire package of meat when you find yourself short order cooking for the kids that evening.
I'd like to share some tips to my home cooking success with you. Tip #1: Stock your freezer with organically grown vegatables. They are frozen shortly after being picked to ensure freshness, and you don't have to worry about them going bad between from being forgotten in your refrigerator.
Tip #2: Another freezer tip. I like to purchase organic, gmo free proteins (chicken, meat and seafood) locally if possible, and freezing them in individual serving double bags. This makes it much easier than defrosting an entire package of meat when you find yourself short order cooking for the kids that evening.
Today's recipe is one of my 30 minute meal classics. So fresh, filling and good for you!
Recipe:
1 salmon fillet; not defrosted
1/2 tsp organic dried raw salad booster (find at your local health food store)
1/2 tsp paprika
1 TB olive oil
1 tsp low sodium teriyaki sauce
1 cup broccoli florets; frozen salt to taste
1/2 tsp organic dried raw salad booster (find at your local health food store)
1/2 tsp paprika
1 TB olive oil
1 tsp low sodium teriyaki sauce
1 cup broccoli florets; frozen salt to taste
In an open skillet set on medium low heat add your olive oil. As it warms spread around your pan. To one side of the pan add your salmon, and flip once to coat both sides. On the other side of your skillet add your broccoli.
Sprinkle 1/2 of your spices on one side and the other half on the other (cook tip: using a spoon drizzle a bit of the pan oil onto the spice mixture you've put on the salmon. Smudge this around a bit with the back of a spoon. This will make a paste, and keep the spices from falling off when you flip the salmon.
Cook uncovered for 10 minutes flipping once.
Once your 10 minutes up it's time to turn up the heat...to medium high. Cook on each side for 5 minutes to form a nice crust.
For the last 5 minutes add your teriyaki sauce. I used a small saute pan to cover the fish to speed up the cooking process.
Throughout the process be sure to stir your broccoli to ensure an even cook.
Sprinkle 1/2 of your spices on one side and the other half on the other (cook tip: using a spoon drizzle a bit of the pan oil onto the spice mixture you've put on the salmon. Smudge this around a bit with the back of a spoon. This will make a paste, and keep the spices from falling off when you flip the salmon.
Cook uncovered for 10 minutes flipping once.
Once your 10 minutes up it's time to turn up the heat...to medium high. Cook on each side for 5 minutes to form a nice crust.
For the last 5 minutes add your teriyaki sauce. I used a small saute pan to cover the fish to speed up the cooking process.
Throughout the process be sure to stir your broccoli to ensure an even cook.
And that's it! So simple, quick, fresh and of course delicious!
As my Nana would say igawdu; (Enjoy!)
💗Angela
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