I’ve been so productive today! I did this on purpose because I have social plans that will not leave me time to be productive this evening or tomorrow. I actually forced myself to get up before 9 today to have a good chunk of time to get work done.
After that, I made myself a tasty and easy lunch that, of course, is healthy too! And pretty.
It was ridiculously easy to make. I put all the food in a little aluminum foil pouch, covered in olive oil, with Herbs de Provence sprinkled on the salmon. Using the cooking instructions from the salmon’s packaging, I cooked it for a while at 425.
I wasn’t paying close attention to the timing. I might have taken it out some than they instruct, or left it a little longer. I really don’t know. In any case, it was all cooked perfectly!
The asparagus was perfectly tender and slightly roast-y. The salmon was just right, fully cooked but still most and such a nice pink that I almost took ANOTHER picture. I didn’t though…
So, a healthy meal that takes very little preparation, not much time, and is pretty filling? Yes, I’d definitely make this again. Other vegetables can be subbed in too, but you have to make sure it’s not something that takes longer than the fish to cook to the desired level.
If you were going to do something like this, what vegetables would you use? What would you eat for a side? Would you never, ever eat this because your taste buds are broken? Discuss.
As I may have already mentioned, all my birthday plans got ruined and/or postponed by that damned
gimpy fish snowstorm. I ended up staying in all weekend after I got home Friday afternoon and not doing anything particularly productive. I did manage to cook a nice feast, however, which I shared with my roommate because I had made quite a lot of food.
The lineup: baked shrimp skewers, pan-steamed broccoli, and herb and lemon jasmine rice (the tomatoes were just an extra thing because my tomatoes had to get used up, they were going bad…)
I heated the oven to 350, having skimmed over some instructions somewhere online about baking shrimp. You’ll rarely want to put the temp very high for cooking seafood, at least, that’s the impression I get. If I’d planned ahead more I might have marinated the shrimp, but I did not plan ahead more. I tossed it with some olive oil (the good olive oil), sea salt, and pepper, and possibly some other herbs, I don’t know. It was over a week ago now. My memory isn’t that good anymore. Soon I’ll be a stooped old lady with no teeth.
(For perspective, for those who don’t know me, I just turned 26, so… yeah.)
Anyway, back to the shrimp. I grabbed a few bamboo skewers and started sticking the shrimp on them. Only about five fit on each skewer, since I didn’t want to crowd them too much. I got a package of bamboo skewers for like $1, of which I have barely used any at all, so a recipe like this isn’t going to require lots of money to buy the materials. Just the shrimp. Although I just bought a big bag of frozen shrimp when it was on sale, and it was a really good deal. …So, shopping and preparing aside — Once the oven was heated up I just stuck the skewers in the oven, on a foil-lined baking sheet, and they only cooked for 10 minutes at the most. Turning them once is recommended, and I finally had a reason to use my plastic metal-handled tongs. Yay. Make sure you pay attention and take them out of the oven once they’re opaque and pink. Otherwise, they’ll be overcooked and dry and that’s just gross.
Alternatively, you could cook them on a grill instead, which would probably give them that delicious smoky flavor that’s really the point of anything vaguely kabob-related. I don’t own a grill, so I didn’t get to do that. So what.
My shrimp were mild but quite tasty and juicy.
Here is a close-up of the shrimp, just because:
My rice was nothing complicated, just made the way you usually cook rice. I hope you wouldn’t need me to tell you how to do that. I added at least one tablespoon of butter, a whole bunch of thyme, and some other herb, like basil, or something. Like I said, it was over a week ago, I don’t really remember. Once the water was done cooking off I poured in some lemon juice. You probably don’t want to squeeze a lemon right into the rice unless you really like eating lemon seeds… which I don’t. I used approximately half a lemon. I don’t know what that is in actual measurements. It ended up tasting quite lemony, which I believe was a result of adding the lemon juice after it was cooked. I’m sure if you put in the lemon before it was done cooking, it would be a little more subdued. Not sure though, so don’t take my word for it.
And not even ten minutes after I’d started eating:
So yeah. It was really good.