baby arugula

Baked Wild Sockeye Salmon With Baby Arugula

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Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you 🙂
Total prep time – 5 minutes
Total time from start to end – 15 to 20 minutes, depending on the thickness of the filet and your preference of doneness of the fish (internal temperature).
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Bon Appétit ! Life is Good !
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Click here for more Salmon on ChefsOpinion
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Baked Wild Sockeye Salmon With Baby Arugula

Bella’s Baked Wild Sockeye Salmon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: trim 1.5 lbs salmon filet, remove all pin bones with tweezers, remove skin

: season salmon filet on both sides with EVO, kosher salt, garlic paste, sriracha and lemon juice to taste, place on a wire rack

: I cut up the un-seasoned skin for Bella; put the rack into a 420F pre-heated oven

: cook until salmon is done to your liking ( I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness); meanwhile, dress 8 oz baby arugula with 2 tblsp dressing of your choice; serves 2

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Bella’s Baked Wild Sockeye Salmon

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Once in a while, my neighborhood fishmonger receives an overnight delivery of fresh-caught, never frozen salmon. He usually leaves me an e-mail message the same morning, so by noon I’ll have salmon in my kitchen which happily swam in the ocean or stream just one or maybe a couple of days before that. Ahhh, the wonders of our modern times 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salmon on ChefsOpinion
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Sautéed Salmon With Arugula, Strawberries & Walnuts In Raspberry Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: from a side of salmon, cut a 8 oz portion

: remove the skin (if you plan to eat the skin, scrape it clean of all fat and meat particles; this one was for Bella, so I omitted this step)

: season with salt and cayenne pepper, saute in peanut oil until golden on one side, about 4 minutes

: turn the fish and skin, cook until 162F in the center (or less if you prefer, but please remember food-safe temperatures are strongly suggested for a reason, and required by law in commercial establishments ! )

: to 1 cup baby arugula add 8 ea quartered strawberries, 1/2 cup very finely sliced red cabbage, 1/4 cup walnuts and 1/4 cup raspberry vinaigrette, mix, place salad on a serving plate, top the salad with the salmon filet, drizzle the salmon with the juice from a caramelized lemon

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

: Sautéed Salmon With Arugula, Strawberries And Walnuts In Raspberry Vinaigrette

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Fresh Corn And Arugula Salad With Chorizo

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sauteed fresh corn with garlic paste and cracked black pepper

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When I sautéed the corn in preparation for this salad, I could hardly resist to eat the corn just of the cob, it smelled and looked so appetizing. But alas, I was able to resist and finish the salad first, then enjoyed the whole concoction together.
Great salad, great lunch 🙂
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Bon Appetit ! Life is Good !
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Fresh Corn And Arugula Salad With Chorizo

Naan

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Saute fresh corn slowly in garlic oil with garlic paste

: season with fresh cracked black pepper and sea salt

: prepare sliced red onions, baby arugula, red peppers, yellow grape tomatoes and finely sliced iceberg

: cut kernels off the cob

: add to salad, add honey mustard vinaigrette

: plate the salat

: top with avocado and finely sliced chorizo, garnish with fresh basil and pickled chili

: Fresh Corn And Arugula Salad With Chorizo

: serve with hot naan

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Chicken In A Nest

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Chicken Salad is probably one of the most abused dishes out there. Ever more complicated and pompous, it has lost its original appeal for me a long time ago in it’s present form which is more likely than not a bunch of mostly outer salad leaves (I call that rabbit food 😦 , some obscure bottled dressing and a few slices of tomato and cucumber – $ 17.50 please! – plus tip and a diet coke or water and you will leave the restaurant with a bill of at least $ 25.00 for a mediocre meal you could prepare at home for a fraction of the price, much faster and most of all – much more delicious, healthy and appetizing !
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Bon Appetit ! Life is Good !
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