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I'm still allowed to eat anything I want (but should eat less of it), while Mr. Maryn is supposed to eat low fat, low salt, little or no red meat, no shrimp, and few eggs. I had to learn to cook all over again, and it's an ongoing process.
But I've had one shining success that I make all the damned time. When you read the ingredients, you won't think it sounds good, but if you try it, you'll find it's really pretty tasty. It's also the fastest dinner I make.
1 cup uncooked long or medium grain white rice
2 cups water
1 tsp. salt (or less)
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2 1/2 tablespoons garlic oil (or 2 1/2 Tbsp. oil + 1/2 tsp. garlic powder)
2 (6-ounce) fillets of salmon, fresh or frozen and thawed
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, cored and diced
1/2 bag fresh baby spinach, slashed to split any large leaves
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice, fresh or bottled
1/4 cup grated low-fat or fat-free Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
In a medium saucepan, bring salted water to a boil. Add rice. Reduce heat to low, cover, and cook 15-20 minutes, until done.
Heat the garlic oil (or regular oil to which you’ve added some garlic powder) in a skillet over medium heat. Season both sides of the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. If it has a skin, remove it now.
While the water is coming to a boil and the oil is heating, chop the tomatoes and set them aside. Dump about half the bag of baby spinach on your cutting board and slash it every 2 or 3 inches going left to right, then top to bottom, to cut up any large leaves. Sloppy is fine.
Mix the tomatoes, garlic, and lemon juice into the cubed salmon. Add the spinach. Continue cooking until salmon is easily flaked with a fork. This takes about 7-12 minutes, depending on the thickness of your salmon.
Mix the Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.
Notes:
But I've had one shining success that I make all the damned time. When you read the ingredients, you won't think it sounds good, but if you try it, you'll find it's really pretty tasty. It's also the fastest dinner I make.
SALMON WITH FRESH TOMATOES
22 minutes start to finish
22 minutes start to finish
1 cup uncooked long or medium grain white rice
2 cups water
1 tsp. salt (or less)
-----
2 1/2 tablespoons garlic oil (or 2 1/2 Tbsp. oil + 1/2 tsp. garlic powder)
2 (6-ounce) fillets of salmon, fresh or frozen and thawed
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, cored and diced
1/2 bag fresh baby spinach, slashed to split any large leaves
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice, fresh or bottled
1/4 cup grated low-fat or fat-free Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
In a medium saucepan, bring salted water to a boil. Add rice. Reduce heat to low, cover, and cook 15-20 minutes, until done.
Heat the garlic oil (or regular oil to which you’ve added some garlic powder) in a skillet over medium heat. Season both sides of the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. If it has a skin, remove it now.
While the water is coming to a boil and the oil is heating, chop the tomatoes and set them aside. Dump about half the bag of baby spinach on your cutting board and slash it every 2 or 3 inches going left to right, then top to bottom, to cut up any large leaves. Sloppy is fine.
Mix the tomatoes, garlic, and lemon juice into the cubed salmon. Add the spinach. Continue cooking until salmon is easily flaked with a fork. This takes about 7-12 minutes, depending on the thickness of your salmon.
Mix the Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.
Notes:
- Works just fine with frozen salmon that’s been thawed (or partially thawed--add a few minutes to the first step)
- Great for spinach that’s wilted or too dry (pick out any rotten leaves)
- Fine with tomatoes which are overripe and too soft, or kind of woody
- Don't like spinach? Add 3 Tbsp. chopped fresh parsley to the skillet when you add the tomatoes.