I haven’t cooked in a very very long time, thus have not been monitoring or updating this blog. To all who have stopped by while I was missing in action, thank you – I’m incredibly thankful. I moved from apartments (last year) back to dorms (this year), so the thought of using a communal kitchen has unmotivated me from trying out new recipes. Honestly, I recently have the urge to cook because I am determined to finally lose my desired number of pounds. My tactic is to cook healthy meals and stray away from limited campus food options. With my meal plan, I bought fresh ingredients to whip up something quick and easy, that would last me the next 3 days. By cooking things off in the oven, there’s less clean up afterwards! One of the things I bought were salmon fillets. This was a big move, because I never thought I would eat, let alone cook, fish for myself. The only time I would eat fish is if my mom tells me to! So I am very proud of myself and was pleasantly surprised that this turned out quite tasty! I like my seafood to be very light – the seafood is the focal point of the dish especially since it tends to be pricey. I didn’t want the sauce to be too overpowering. So I suddenly thought of a Chinese dish, drunken chicken, and thought the marinade for it would work just as well for fish as well…
distilled white vinegar
- Marinade: Mix minced garlic, sliced onion, wine, vinegar, grounded peppers, salt.
- Rinse salmon fillet and pat dry with paper towels. In an highly heated and oiled pan, grill fillet for 1-2 mins on the skin-side.
- In an oiled pan, pour half of marinade. Place fillet on top of marinade, and spread the remaining marinade on top of the fillet. Crack egg into pan.
- Slice lemon and place on top of the fillet. Squeeze a bit of lemon juice on the fillet.
Prep Time: ~20 mins, Broil Time: 3~5 mins.
Lemon was an impromptu add. I tasted a bit of the broiled fish and it definitely needed that tang of lemon. So I ran out to buy one and caramelized the slice on an oiled pan on the stove.