steamed salmon

simple salmon dinner

We have been living without a stove for more than a month now and it's been quite challenging to make meals outside of BBQ and salads!  I have been deprived of baking and cooking but somehow we managed to eat well.  Fortunately I have a steamer (which I'll admit, I rarely used until recently) - and it has proven to be quite handy and actually produces some tasty and healthy food.  This is probably the easiest salmon dinner but surprisingly good.

what you need:

• 2 salmon fillets (skin off, steamed skin doesn't taste that great)
• 1 lemon
• 1 handful of fresh dill
• salt and pepper
• tzatziki 

what to do:

1. Thinly slice half of the lemon into discs, then squeeze the juice of the other half into the steamer dish.  Wash the dill and pat dry.
2. Place one layer of lemon slices intermixed with the dill in the dish.
3. Pat dry salmon fillets and sprinkle both sides with salt and pepper.  Nestle on top of the lemon/dill, then place the rest of the lemon slices and dill on top.    
4. Set the steamer for 25 minutes (you may need longer if your salmon is quite thick).
5. Serve with a side of tzatziki, pita bread and salad.  Enjoy!

simple fish "burrito"

eat as a soft taco as above, or bake wrapped up as below

a quick healthy fresh meal

Still on that mexican kick, here's a simple version of a "burrito"... I've got quotation marks because it's kind of a mix between a wrap/soft taco/burrito.  Whole wheat tortilla filled with spicy seasoned cod and mexican inspired rice, with a side of fresh salsa and sliced avocados. Super satisfying.


what you need:
*serves 2

• whole wheat tortillas

burrito filling:

• 2 portions of white fish (I used cod)
• 1 tbsp chili powder
• 1/2 tsp cayenne 
• 2 cloves garlic, smashed well
• canola oil
• salt and pepper
• mexican inspired rice

simple fresh salsa:

• 1 tomato
• 1/2 red bell pepper
• 1/4 cucumber
• 1/4 cup red onion, diced
• 1 clove garlic
• 1/2 lemon juice and zest
• salt and pepper
• 1 small jalapeno 
• 1 small handful cilantro
• 1 tsp olive oil

• 1 avocado
• 1 lime

what to do:

1. Marinate cod with 2 tsp canola oil, garlic, chili powder, salt and pepper, and cayenne.  Be sure to use your hands to gently rub spices evenly all over the fish.
2. Dice salsa veggies (as finely as you want your salsa).  Toss together in a bowl, then finely grate lemon zest and garlic into bowl.  Add lemon juice and olive oil.  Mix well and set aside.  Slice up avocado and squeeze lime juice all over, set aside.
3. In a non-stick pan on medium, heat up 2 tsp canola oil.  Add cod and cook through, about 3 minutes on each side (depending on how thick your fish is).  Use a wooden spoon to gently break fish apart into large chunks.  Remove from heat.
4. Soft taco version: place tortilla on a large plate and fill it with the mexican rice, fish, salsa and sliced avocados.  Enjoy!
5. Burrito version: place tortilla on a piece of aluminum foil and fill with mexican rice, fish, and shredded cheese (if desired).  Wrap it up tightly and secure with foil, then bake at 425 F for about 15 minutes.  Serve alongside fresh salsa and avocados.  Enjoy!