Love salmon but don’t love cooking it? I hear ya! It can be a bit intimadating to cook any fish. Trust me, I’ve failed SEVERAL times! I’m here to tell you though, you can master it! And the easiest way is to use this recipe for No-Fail Broiled Salmon!
I made something fancy for you. Something you’d find on the menu at a bistro. A French bistro. The kind with wrought iron tables set with fine china. The kind where you see (and yearn to be the) people sipping rosé and wearing dark sunglasses and white linen pants. I’ve never been to France, but this is how I imagine every bistro there. Super cool without even trying. Kind of like this tuna salad, super cool without even trying!
TACOS are one of my absolute favorite foods (it’s a tie with pizza if you must know). I honestly believe that anything can become a taco. And tacos can be for any meal, not just lunch or dinner, but breakfast too or hey, how about a taco snack? YUM! But if you must know, fish tacos are my most favorite, with shrimp tacos following close behind! Hmmm, did someone say Tequila Citrus Shrimp Tacos?
In my opinion, canned salmon is an unsung hero in the food and nutrition world. Convenient, versatile and super-nutritious, it’s a shame that it’s so under-appreciated.
Why don’t we use canned salmon more often in our recipes and meals? Perhaps it conjures up memories of the dry, flavorless salmon patties of your childhood. Perhaps it has to do with the lack of foodie “buzz”, because the culinary world hasn’t exactly embraced it either. I mean, when have you ever seen it featured in a dish on a menu at a trendy restaurant?
With the negative connotations and the lack of fanfare, canned salmon hasn’t had much of a chance to shine. I think it’s time to change that! Here’s why:
A nutrition-packed bowl loaded with lean proteins, whole grains and vegetables.
Looking for a new way to cook fish? What if I told you it was easy and almost fool-proof? You wouldn’t believe me, right? But, it’s true. The trick is to cook fish “en papillote” or in little parchment packets. This method cooks the fish using steam (produced by whatever liquid you introduce into the packet) which keeps fish moist and perfectly flaky. Another bonus to this type of cooking? You can infuse so much flavor! This means you can take almost any mild fish, add herbs, wine, vinegar, and other aromatics and turn it into a delicious masterpiece! Check out the recipe below I created for Food and Nutrition magazine. And if you want to learn more about parchment, read more about it here!
Perfectly steamed barramundi fillets topped with lemon juice and freshly chopped herbs and almonds
