Friday, May 19, 2006
No guilt, no mess, full of flavors, fibres and fun
Say that fast, full of flavors flibers and flun, full of favors flibers and flan.
Roasted salmon fillets :
Think omega 3 fatty acids, or simply think taste.
Marinate the fillets in your favourite seasonings for twenty minutes. I used lime juice-crushed green chilli-cilantro paste – ginger-garlic paste – salt for a fillet , and lime juice-red chilli powder-turmeric-ginger-garlic paste and salt for the other. Smear a teaspoon of oil on both sides, and place them on a lightly greased baking sheet. Cook the fish in the pre-heated oven for about 30 minutes, turning once half way through, broil each side for five minutes to get the fish nicely browned.
...and you know that everytime you see wild salmons offered at a reasonable price, you have to grab them, right?
Oven roasted vegetables:
I used broccoli, carrots, bell peppers, cauliflower, a few slices of red onion and a clove of garlic. Don’t panic about the garlic, once roasted it loses its pungent smell and tastes slightly sweet and nutty, amazing transformation eh , it’s like putting the garlic in Calvin’s transmogrifrier.(yeah been reading too much comics lately)
Pre heat oven to 400F.
Drizzle one or two teaspoons of olive oil over the vegetables, add a dash of salt, toss to coat, spread on a baking sheet and roast for 40 to 50 minutes, stirring occasionally. I like to add the broccolis and cauliflowers some 20 minutes later, as they take much less time to cook. Enjoy the slightly caramelized vegetables with flavor filled salmon, and pat yourself for being so good to your body.