7-Minute Spiced Baked Salmon

Good afternoon!

Just in time for Easter celebration, here’s the salmon recipe I mentioned in my previous post using the marinade for the chicken skewers.   It’s slathered with spiced marinade then baked.  This salmon is super moist and fork tender and it’s out from the oven in just seven minutes. What? Yes, seven minutes. 😀

A friend of a friend mentioned baking salmon in high temperature.  I was intrigued by it and inspired me to try… and she was right.  The result was amazing.

Ingredients:

  • 4 servings of wild caught salmon (about 16 oz.)
  • chopped cilantro
  • tricolor capsicum or bell peppers, cut lengthwise
  • Spiced marinade (for the recipe, click  here)
  • Sesame oil
  • olive oil
  • salt and pepper to taste

Directions:

  • Preheat oven to 500 degrees.
  • Coat the baking dish with baking spray.
  • Lightly season salmon with salt and pepper.  Then, slather the salmon with the spiced marinade.  Lightly drizzle with Sesame oil and place in the baking dish.
  • Bake uncovered for 7 minutes (See Notes).
  • While the salmon is baking, heat a skillet over medium heat and add 1 tablespoon of olive oil.
  • Add the cut capsicum. Cook just until they sweat about 1 minute.  Season with salt and pepper. Set aside.  Remove salmon from the oven and place in a serving platter or you can leave it in the baking dish.  Add the cooked capsicum on top of the salmon and garnish with chopped cilantro.  Serve warm.  Enjoy!

Notes:

  • The more marinade sauce you slather on the salmon, the better.
  • Be warned that the marinade is spicy.  You can make it mild by adding just a small amount of harissa or chili sauce when making it. Do not omit. I used the marinade for the Chicken Skewers.  Click here for the marinade recipe.
  • Oven temperature varies, adjust accordingly.  I cooked the salmon exactly 7 minutes and it was perfect.  It was super moist and flaky.
  • If you are not serving the salmon right away, cover with aluminum foil to keep it moist.
  • You can squeeze some lemon juice over the salmon, but it was perfect and tasty without it.
  • Enjoy! 😀

I hope everyone is enjoying spring.  I know the temperature dropped in some areas.  We are affected too.  I had quite a big surprise when I went out last night without a jacket.  Brrr….

Thanks for visiting again.  If you haven’t Subscribe or Follow, simply click the “Follow” button and you are good to go. You won’t miss any of the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Keep warm y’all. 😀

~Anna

Chunky Jicama Salsa & Dip Recipe Using Tahini Sauce (Part 2)

Hello again!  I hope you survived Valentine’s Day craze.  It’s time to move on; do new things and…publish a new post.  🙂

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Spring salad and baked salmon with Jicama salsa

As I mentioned in my previous post, I wanted to show you just how versatile Tahini Sauce is.  Here’s another recipe that you can use as a topping to add flavor to salmon or any fish; Chunky Jicama salsa.  It is very pleasing to the palate.  The crunch from biting the Jicama is so refreshing, and the tricolor tomatoes make this dish so colorful, and the cilantro and tahini sauce, full of flavor.  This sweet, tangy, and spicy salsa is also a  delicious addition to salads.

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If you made the sauce ahead of time and stored it in a refrigerator, leave the sauce at room temperature for at least 10 minutes before drizzling to salads.

To those of you who are not familiar with Jicama (pronounced hee-cama), it is a root vegetable.  Filipinos call it Singkamas (pronounced sing-kah-mas).  It’s bulbous in shape and has brown skin.  The texture is similar to turnip. The flesh  is white, crisp and can be eaten raw or cooked.  Jicama is a low-calorie food and high in vitamin C.   I’ve read that its juice offers a tremendous amount of health properties that make a great immunity booster drink, which gives me an idea of a Jicama smoothie recipe.  It also reminded me of a snack my sister and I used to eat growing up.  It’s jicama slices served with a vinegar dipping sauce infused with garlic and chili peppers and seasoned with salt and black pepper.  It was a very common snack back then.

CHUNKY JICAMA SALSA

Ingredients:

  • 1 small jicama, cubed in small bite pieces
  • 10-12 tricolor cherry or grape tomatoes (brown, orange, and red), halves
  • 2 tablespoons chopped cilantro
  • 2 heaping tablespoons prepared Tahini sauce (or more to taste)
  • salt and pepper to taste

Combine jicama, tomatoes and cilantro in a medium bowl.  Add the Tahini sauce.  Toss or stir well to combine.  Season with salt and pepper to taste.  Use as a topping for salads or fish.  How is that for easy and delicious?  Not to mention, quick and healthy.

TAHINI SAUCE AS A DIP:   CHUNKY AVOCADO DIP

 Ingredients:

  • 1 ripe whole avocado, cubed in small bite pieces
  • 2 heaping tablespoons of the prepared Tahini sauce
  • 1/4 cup diced red bell peppers, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • juice of 1/2 lime
  • salt and pepper to taste

Combine the avocado, diced red bell peppers, chopped cilantro and lime in a medium bowl.  Season with salt and pepper.  Add the Tahini sauce.  Mash some of the avocado.  Stir well to combine. Transfer in a serving bowl.  Garnish with diced red bell peppers and cilantro.  Serve with your favorite chips.

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Chunky Avocado Salsa with Kale, Carrots, and Spinach Chips

FOOD FOR THOUGHT:

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Did you know Avocado is reach in Omega-9 fatty acids?   Omega-9 fatty acids are one of the building blocks of healthy skin. One of the main avocado skin benefits comes from their high oleic acid content. This monounsaturated fatty acid maintains moisture in the epidermal layer of your skin, helping to make it soft and moisturized. Oleic acid is also involved in regenerating damaged skin cells and reducing redness and irritation.  For more information, read it from the source here.

Thank you once again for following Anna’s Cuisine.  All of the recipes you find on this blog are original unless otherwise stated.  If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.

Have  a great day!

~Anna B

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Baked Salmon with Quinoa and Vegetable Stir-fry

The previous post  was heavy in the stomach, so I hope this will make up for it.  It’s baked salmon slathered with infused rosemary, garlic, and lemon olive oil mixture serve with quinoa and vegetable stir-fry.  Our dinner last night.

CSC_0126There is nothing more satisfying than ingesting nutritious foods like this one .  No guilt. Just wholesome goodness in every bite.  Don’t you agree?

CSC_0117Before you prepare this dish, make the infused olive oil mixture ahead of time for all the flavors to blend in.

Ingredients:

  • 2-6 oz. wild caught salmon fillets
  • 5 cloves of garlic, finely chopped
  • 3 sprigs of organic rosemary, finely chopped
  • 2 tablespoons Extra virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • salt and pepper to taste

Preparation Methods:

Preheat oven to 350 degrees.  In a small bowl or ramekin, combine olive oil, lemon juice, garlic, and rosemary.  To draw out flavors from the garlic and rosemary, try crushing them using the back of the spoon by pressing it on the side of the bowl.  Stir and set aside.   Season salmon fillets with salt and pepper.  Place in a glass baking dish.  Slather about one or two tablespoons of the herb mixture on top of the salmon.  Spread using the back of the spoon.  Bake for 25-30 minutes depending on your oven.

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Rosemary, lemon, and garlic infused Olive oil

While the salmon is baking in the oven, prepare the side dish,  Quinoa and vegetable stir-fry.

CSC_0107Ingredients:

  • 1 cup cooked organic red and white quinoa
  • 1 1/2 cup organic broccoli, cut into small bite pieces
  • 1/2 of organic zucchini, cut into small pieces.
  • 1/2 of organic red bell peppers, cut into small cubes
  • 2 stalks of organic green onions, sliced
  • 3 cloves of garlic, chopped
  • 3 tablespoons of chopped onions
  • 2 tablespoons of the  infused olive oil mixture
  • 1 tablespoon Extra virgin olive oil
  • salt and pepper to taste

Preparation Methods:

Heat a skillet over medium heat and coat with olive oil when hot.  Add the garlic and onions.  Saute until garlic turns lightly brown and onions are translucent.  Add the zucchini, broccoli and bell peppers.  Stir-fry for a few seconds and cover.  Turn the heat to low.  Shake the pan from time to time or stir-fry until the broccoli florets are half cooked.  Add the infused olive oil with the garlic and rosemary.  Stir to incorporate.  Add the cooked quinoa and stir.  Cook just until the quinoa is heated through.  Serve warm with the salmon.

Enjoy all the goodness!

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Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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