I love salmon. I probably make it at least once a week, as it’s an easy, healthy meal that doesn’t involve too much prep work. And, I know some of you will make fun of me for my Costco obsession, but you can get a ton of wild caught Alaskan salmon for such a great price there, so I always have a frozen filet in the freezer. Yay Costco and don’t hate people. Its not worth it. My love for Costco will never die.
The main problem is, I’m pretty limited when it comes to cooking the salmon. I usually season it with some salt and pepper or maybe some specialized fish seasoning if I’m getting crazy, but that’s it. I am not creative. I do not open my kitchen cabinets and think, “oh, I’ll add a smidge of that and a dash of that” and then voila, I have a beautiful meal. It’s just not how I roll. Maybe one day, but not today.
Anyway, last night I decided I needed to break free from my salmon rut, so I did a little research, and came up with a modified version of a citrus salmon I found online. To go with that, I decided to do a cold Asian-inspired cucumber and carrot salad. Once I had it all on the plate I realized that the meal was a bit, I dunno, ORANGE. But you know, it was pretty delish. It reminded me that spring is on it’s way, and soon enough we’ll be tons of bright citrus and fresh greens and I CANNOT WAIT!
So, without further ado, my citrus salmon and Asian Cucumber and Carrot Salad, both adapted from MyRecipes.com. Try them.
2 teaspoons grated orange rind
The juice from 1-2 oranges
1/4 cup light soy sauce
2 Tablespoons rice vineagar
1 garlic clove, chopped.
Mix all ingredients together and marinate salmon for at least 60 minutes. Cook on 500 degrees for about 10 minutes, or until fish flakes.
Asian Cucumber and Carrot Salad
1/4 cup lite soy sauce
1/4 rice vinegar (plus a dash more if you like it vinegar-y like I do)
1 tablespoon dark sesame oil
2 teaspoons sugar
2 cloves minced garlic
1/4 teaspoon cayenne pepper
3 chopped seeded cucumbers
8 0z. matchstick carrots (I bought these pre-chopped = lazy)
Whisk the first six ingredients together. Toss in cucumber and carrots. Top with a sprinkle of sesame seeds. Enjoy!