Tag Archives: Salmon

Salmon…first time cooking & eating it!

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Salmon…first time cooking & eating it!

 I grew up in Maine…but never was a very good Mainer–I say this because I didn’t start eating seafood until I met my husband. I can’t believe I grew up there all those years without becoming obsessed with the stuff like everyone else is. I’m not certain if it’s because my mother is a picky eater that I didn’t think I liked seafood or if my tastebuds have really changed. Now, I’m obsessed with the stuff. Lobster. Crab. Any white fish. You name it. However, I have been putting off trying salmon because I was convinced it was going to taste “fishy”–essentially because salmon haters have told me so.

When we were shopping at Whole Foods yesterday, we stopped at the fish case and I impulsively told Matt I wanted to cook salmon for dinner. I decided on their coconut, mango, & habanero marinated salmon–simply because I didn’t even know what salmon tasted like & this seemed like the least fishy option. When we got home, I jumped right in–I figured I’ve seen enough cooking shows to figure out how long to cook it on my own (luckily, my braveness paid off  because it came out great!). So if you’re like me and are afraid to give salmon a try–do it! I actually really liked it and cooking it is so easy! Not to mention all of the great health benefits that come along with salmon–we’re going to try to incorporate at least one fish meal a week now that I’m getting braver. I think next time I’ll go ahead it get it plain and season it myself–but these were great introductory flavors if you’re a salmon rookie too.

The Ingredients: 

  • Whole Foods Habanero Marinated Salmon–$7.99/per filet 
  • Olive oil
  • Salt & Pepper 
How to:
  • Preheat oven to 400 degrees
  • Line a baking sheet with foil and place salmon skin side down on baking sheet
  • Drizzle a little olive oil over each filet in order to ensure the fish won’t dry out
  • Add salt & pepper 
  • Bake salmon on center rack for 15 minutes 
  • Remove salmon from oven–salmon should feel soft but firm when you poke it 
  • Gently remove skin from fish and serve
I paired our salmon with fresh asparagus and brown rice. I cooked the asparagus on a large baking sheet in the oven for the same amount of time as the salmon. All you need to do is cut the fibrous ends off the asparagus (gently bend a piece–it will naturally break at the place you should trim all of your pieces of asparagus) and toss with a little olive oil and salt and pepper. I hope you enjoy this healthy meal as much as we did. 
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