Mom's Simple Salmon


Summer is slowly winding down and I haven't been to the beach ONCE. Where does the time go? Another year without that childhood tan from running around and picking up sea shells. Squeeze out those summer rays everybody! There's still a little time left and I hope to spend it fishing! 


Mmm... fishing. I grew up in a house with paella, boiled cod, bbq'd sardines, and broiled salmon. To this day, my mom lovingly reminds me to eat my fish because they're filled with healthy omiga-3's. 


As I've said in prior posts, Mike likes chicken. Lots and lots of chicken. Oh he's open to new foods and will at least try whatever is put in front of him. Fish just really isn't his "thing."


Until he met salmon. I couldn't help it. There was this beautiful fillet at Whole Foods and my face was plastered to the display case. It had to come home before I fogged up the glass! There's only one way I know how to prepare salmon, which is my mom's way: coated in extra virgin olive oil, sprinkled lightly with salt, a healthy bit of crushed black pepper, and few red pepper flakes. Thanks mom! Beijus!


Much to my delight- he loved it! Good quality salmon is almost like butter, it melts in your mouth. Broiling lightly cooks the fish through without drying it out and preserves the spices.



For a quick an easy dinner, season vegetables the same way and place on aluminum foil/parchement paper on the same sheet as the salmon. Cook together or until veggies are tender to your liking. Little side salad never hurt nobody. For carbs, we heated up store-bought frozen sweet potato fries. So easy. So good.

Sorry for the picture quality but hey... this is the lighting in my house at night and we were hungry. Foods meant to be eaten, that's life!


Mom's Simple Salmon

filet of salmon
extra virgin olive oil
a little salt
pepper
crushed red pepper

Select broil on oven. If you have the option high or low, select high.

Place salmon in bowl and add enough olive oil to coat entire surface of fish. Lightly toss to make sure every bit is covered- don't be shy- get your hands in there.

Line a grill pan (optional- sometimes the oil is good enough to ensure it wont stick) with aluminum foil. Place filet on top. Lightly sprinkle both sides with salt- I would say no more than 1/4 teaspoon per filet. Add black pepper to your liking- use lots for a more cajun flavor! Then, of course, a touch of crushed red pepper for heat.

Shove it in the oven for about 10-15 minutes, depending on how thick the filet. The general guideline is 8-10 minutes per inch of thickness. Be careful not to overcook.