Simple Salmon

B-12 is the only vitamin you cannot derive from plant sources. While there are synthetic B-12 supplements on the market and nutritional yeast provides some of the vitamin, I personally wouldn’t turn to supplements if I knew I could get my share from a food source, and nutritional yeast simply doesn’t provide enough.

Not being vegan, I love my fish and value its importance in getting in that B-12 in my system.

Salmon is among my favorite fish, and because of its high-fat content and distinct taste, I like to eat it as simply as possible. Usually, this means salt, pepper, lemon and herbs. With some dill in the fridge that is on its last stretch, tonight was fitting occasion for baked salmon with fresh dill.

Simple Salmon

by GlowKitchen

Prep Time: 20 minutes

Cook Time: 8-12 minutes

Easy baked salmon with a lemon and dill garnish.

Ingredients (1 serving)

  • 1 salmon fillet
  • pinch of salt and pepper
  • handful of dill, chopped
  • juice from half a lemon

Instructions

Begin by searing the salmon fillet, skin-side down, in a hot pan. The fat from the salmon is enough, so there is no need to add oil or butter. Season with salt and pepper as it cooks.

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When the salmon has cooked about halfway through, remove it from the pan and seal it in aluminum foil.

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Bake in the oven at 350 degrees Fahrenheit for about 10 minutes, or until perfectly cooked through, and not a second more. It should be tender to the touch. Salmon is best when it is just cooked through, but no more. It should melt in your mouth!

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Remove from the oven and garnish with lemon and chopped dill.

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Perfection.

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Look how tender and buttery soft!

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Bon Appetit!

xo Aylin

 

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Salmon Patties

These salmon patties are light, tender and can be eaten alone, in a sandwich or wrap and atop a salad. I nixed the bread crumbs, which makes them that much healthier! This one is such a treat.

Salmon Patties

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Ingredients:

– 6-8 ounces salmon, chopped

– 1/4 cup parsley, chopped

– 1/4 cup scallions, chopped

– 1 tbsp fresh ginger, grated

– 1 tsp salt and pepper, each

– 1 tsp dijon mustard

– 1 tbsp soy sauce

– 2-3 tbsp olive oil

– 1 egg white

– 1 tsp oil or butter for cooking

Servings: 2

 

Directions:

Take the salmon, remove the skin and chop into chunks. Use a different cutting board for the salmon than you would for the vegetables. You don’t want to cross contaminate. I like to use a plastic cutting board for all raw meats, because it won’t absorb any juices from the meat. A wood cutting board does.

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Place into a bowl.

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Next chop the scallions and parsley.

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Grate the ginger. No need to remove the skin, as it will naturally just fall to side during grating.

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Toss all the ingredients into the bowl with the salmon.

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Add the salt and pepper, mustard and soy sauce.

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Mix thoroughly.

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Add one egg white.

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After mixing thoroughly, create 2 patties and wrap in plastic wrap.

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Chill in the refrigerator for a few hours so all the flavors marry, or freeze them if you will cook them another day.

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To cook, melt the butter.

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And delicately place the salmon patties into the pan. Make sure to be careful, because since we aren’t using any bread crumbs, the patty won’t stick together as easily. As it cooks, it will harden and stay together, but it requires being careful when flipping. Each side needs about 2-3 minutes.

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When done, dollop mustard on top of the patty and get eating!

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So juicy and delicious!

Enjoy!

 

xo Aylin