Baked Salmon with Olive Oil & Balsamic Vinegar

Most of my recipes are altered to fit my tastes. In this case I love to bake the salmon with a simple marinade. Variations of marinades include a teriyaki glaze, soy sauce with garlic, BBQ sauce, lemon pepper seasoning, or various herbs. Salmon is a healthy, fast fish to cook and goes with any side dishes. Be careful not to over cook, because you will be left with a very dry dish that you may never want to eat again. When cooked properly, the fish will flake and be moist and delicious!

1-2 (or more) salmon fillets
Coarse-grained sea salt
Freshly ground black pepperOlive Oil
Balsamic Vinegar
Customized Tip: Any other sauce or marinade you prefer

 

Preheat the oven to 450 degrees F. Season salmon with your marinade of choice. Place salmon, skin side down, on foil lined baking pan. Bake until salmon is cooked through, about 12 to 15 minutes.

ENJOY!

Seasoned Oven Roasted Red Potatoes

In keeping with my simple meal practice, I really loved how this recipe turned out. You can add as much or as little seasoning to the potatoes as you wish (herbs, spices, ect.). As much as I like mashed potatoes, it can be involved with the boiling and the mashing and it can get boring to have a blob of potatoes on your plate. The roasted potatoes are not only fast and easy to make, they smell delicious as they roast and they are packed with flavor!

4-5 large red skined potatoes, quartered
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic or garlic powder
Customized tip: Add any herbs or spices that you like.

 Preheat oven to 400 degrees F. Cut the potatoes and put them into a bowl. Add the olive oil and seasonings, toss the potatoes until evenly coated. Lightly oil a baking sheet, so the potatoes will not stick and burn. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes.

ENJOY!



Simple Pan Seared Steak

I found this simple, yet yummy recipe for seared steak from Chef Donald Link's website.  His recipes are so simple, easy to make and full of flavor.  I am a fan of making simple dishes and enjoying the basic flavors of food.  I don't need steak tasting like ten different things.  I also like this recipe because it involves a cast iron skillet, not a grill (which I lack). Besides, what fun in grilling in freezing, snowy weather?  I want to enjoy steak year round, thank you.

Recipe:
1 (12-ounce) thick good-quality ribeye steak
1 teaspoon(s) sea salt
1 teaspoon(s) fresh black pepper
1 teaspoon(s) garlic powder
1 tablespoon(s) olive oil

Season ribeye with salt, pepper and garlic powder on both sides. Heat a medium cast-iron skillet over high heat and add the olive oil. When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan. Adjust the cooking temp to medium heat to ensure the steak does not burn. For medium rare cook each side about 4 to 5 minutes. For a well done steak, cook each side 7 to 8 minutes.

Transfer to a plate and let the steak rest for 5 minutes, covering the steak in foil to keep the meat warm. The reason it is important to let the steak or any meat rest after cooking before cutting is simple.  When the meat cooks, the heat causes a breakdown of the protein molecules and the cooking process forces the "juices" move to the center of the meat.  Letting the meat rest partially reverses the process, allowing the juices to redistruibute back into the protein molecules and absorbing the juices.  Thus you have a more juicy and tender steak that is not dry.

Serve sliced or not with sea salt sprinkled on top.

ENJOY!