Blackened Salmon Topped with Orange-Tomato Salsa and a side of Buttered Corn and Peas

I cannot believe that this dish is my very first real meal of the day and it isalready 1145 pm. I have been very busy doing my research on a project for my current class that I have only been snacking on raosted almond roll (leftover from two days ago) in between research. Whew and I am not even done yet. I still have one more topic to go but couldn't seem to find the right information and organize my thoughts. Oh well, that will have to wait until tomorrow. Anyway, it is not due until Monday at 1159 pm so I have plenty of time.

This is such a nice and easy dish. And the best part? it only took me less than 30 minutes to prepapre from start to finish. That is including the salsa and side of corn and peas. The blackened salmon looked and tasted really good as well as the rest of the food. The salmon though came out really well because it blackened to perfection. The only thing's that is missing is desser. I totally forgot to make any...Oh well... I think I ate too much anyway because now I am feeling lazy. Ughhh... I cannot even rest and enjoy my favorite Korean show because I have to do the dishes after this...hehehe...the good news is I think I only washed 2 loads of dishes because I have not had time to do my usual recipe experiments :)



Orange-Tomato Salsa:

Ingredients:

1 orange, peeled and pith removed; sliced and segmented
1 vine-riped tomato, cubed
1 shallot, thinly sliced
3 Thai chili pepper
1 - 2 Tbsp freshly squeezed lemon juice
sea salt and pepper, to taste
small bunch of parsley, de-stemmed then roughly chopped
small bunch of cilantro, de-stemmed and roughly chopped

Coombine all ingredients then set aside.



Blackened Salmon

Ingredients:
Salmon fillets
1 Tbsp (or more) jerk seasoning
extra virgin olive oil

1. Preheat oven to 325F
2. Wash salmon fillet and then dry using a paper towel
3. Apply extra virgin olive oil all over the salmon.
4. Coat Salmon with jerk seasoning
5. Heat a heavy cast iron pan over medium heat.
6. Pour a little olive oil then fry salmon skin side down for about 4-5 minutes
7. Turn salmon over and cook for another 3 minutes.
8. Transfer pan with salmon to the oven and bake for about 5 minutes.
9. Remove from oven, transfer to a platter, top with orange-mango salsa then serve.



Buttered Corn and Peas

Ingredients:

1 cup frozen corn
1 cup frozen peas
2 Tbsp butter
salt and pepper, to taste

1. Melt butter over low medium heat.
2. Add corn and peas and sautee until warm and water has evaporated.

Penne Rigate with Fresh Tomatoes,Salmon, and Shaved Parmigiano Reggiano in Homemade Pesto Sauce

Whew this has been a busy morning for me... hahaha...and all because of this dish. I made some pesto sauce prior to cooking this one and it was delish which, in turn, made this dish taste really good. The only thing that I had to cook was that pasta because I baked the salmon a couple of nights ago. As with the inngredients for making the pesto sauce, you also need to choose ripe, fresh, juicy, and succulent tomatoes for this dish. The salmon was cold since I left it in the refrigerator so I warmed it in the toaster oven set on bake and at a low temperature of 300F over 10 minutes. I did this while I was cooking the pasta. I think it took me around 30 minutes to make this dish and that includes the time spent for making the pesto sauce.



Tip on shaved parmigiano reggiano : use a vegetable peeler to do this.

Ingredients:
1/2 to 1 cup of homemade pesto sauce, recipe here (you can useas much or as little as you want as long as all of the ingredients are coated with it)
baked salmon, flaked (recipe here)
8 oz. Penne Rigate
1 to 2 tomato, diced coarsely
shaved parmigiano reggiano.
salt and pepper to taste

1. Cook pasta according to direction. Pour water out when cooked and drain on a strainer.
2. Transfer pasta to a bowl. Add tomatoes and baked salmon. Mix well.
3. Seasonwith salt and pepper according to taste.
4. Top with shaved parmigiano reggiano.
%. Serve warm.

Baked Salmon with Lemon and Parsley

I made this dish a couple of nights ago for dinner but hasn't gotten around to posting it. I have cooked, baked, and made so many dishes that I accidentally forgot this one. That is, until I made penne rigate this lunchtime and found leftover of this dish in the fridge. This is an easy and fast recipe because there is not that much preparation required. Just add afew ingredients to the salmon, bake, and by the end of 20 minutes it is ready to be served.

Salmon is the common namne of several speciess of fishes in the family salmonidae. They are found in North atlantic and Pacific oceans as well as the Great Lakes of North America. Salon is considered to be a healthy food and a good source of omega 3 fatty acids, vitamin D and protein. It can be eaten raw (sashimi) as well as fried, grilled, or baked.

Ingredients:

1/2 lb salmon
1 Tbsp freshly squeezed lemon juice
1 tsp olive oil
1/2 Tbsp butter
handful of flat-leaf parsley
salt and freshly ground black pepper, to taste


1.Preheat oven to 350F.
2. Place salmon in an oven-proof dish (I use my Calphalon iron pan).
3. Apply oolive oil all over the salmon.
4. Squeeze lemon juice over it
5. Season with salt and pepper according to taste.
6. Top with lemon slices, butter, and corsely chopped parslet.
7. Cover with aluminum foil and bake for 15-20 minutes or until flesh flakes easily using a fork.
8. Serve immediately. NOTE: Be careful not to burn yourself when you take the pan out of the oven.