I put some frozen fish in the fridge the other day to thaw. I forgot about it.
It’s only been sitting there for probably 2 days, but when it comes to thawing, I always forget when I’ve put a frozen item in the fridge… until I move a box that was blocking it and I remember.
Tonight, I cooked said long lost fish. I should also mention that I was STARVING by the time my last class ended at 6pm so when I came home, I devoured a lot of chips and salsa. So for dinner tonight, I wanted to keep it light. I made this dinner almost every night when I was abroad in Ireland- it’s so easy. Not to mention that salmon, specifically, is packed with omega-3 fatty acids (aka good for your blood vessels and heart).
- 1 individual cut of Salmon
- Handful of spinach and/or kale
- Zucchini (chopped)
- Mushrooms (2 or 3 chopped)
- Olive Oil
- Lemon or lemon juice
- Heat small/medium pan to medium heat on stove
- Lightly coat small/medium pan with olive oil
- Sprinkle salt and pepper onto meat side of salmon
- Optional: sprinkle oregano onto meat side of salmon
- Place salmon in pan (either skin or meat side down); cook for 7 minutes
- Place spinach and/or kale, mushrooms, and zucchini into pan with salmon
- Once salmon has cooked on one side for 7 minutes, flip onto other side to cook for 5 more minutes
- Keep an eye on the salmon; you may need to flip one or more times to get an all around even light pink color
- Once the salmon is cooked to a light pink color all the way through, the spinach/kale has wilted, and the vegetables have browned, the dish is cooked and ready to eat
- Optional: squeeze part of a fresh lemon, or some lemon juice, onto the salmon for a kick of fresh flavor
Not pictured: me getting pissed at the saran wrap cutter and slicing my middle finger
Pro tip: don’t be like me and take your anger out on the saran wrap
Total Estimated Cost: $3.70-$4
Total Cook Time: 12 minutes