This past weekend was a very long weekend in Trinidad [Carnival] so of course, that meant some cooking for me. Not surprisingly, it’s something to do with salmon. Honestly, if this wasn’t the only fish I ate, things could be exciting but oh well, I love trying new ways to jazz up my salmon.
Lemon is such a delightful ingredient to add because it gives food such a pop of flavour when used in moderation.
When zesting your lemon, make sure to not go too deep else you would end up zesting away the white pith which would make everything taste icky and bitter. Trust me, you don’t want that. I used an ordinary cheese grater which worked spectacularly.
Place salmon on a baking sheet and add lemon zest atop. Bake for 20-30 minutes or until cooked.
Ideally, I wanted a fruit salsa-technically this is one bell peppers and all-but I was dying for some mangoes in this! Feel free to add other fruits like kiwi and blueberries! Be sure to put in the fridge for a nice chill until it’s ready to be served.
Toss fruits with a spoonful of lemon juice and garnish with chive.
Plate baked salmon on top of the wilted baby spinach and spoon the fruit salsa over everything.
Ingredients:
- salmon fillets
- lemon [ zest ]
- baby spinach
For Salsa:
- strawberries
- bell peppers
- basically fruits that you like
- chive
- spoonful of lemon juice
The sweetness of the fruits were complemented perfectly with the slight acidity of the lemon. Be sure to let me know if you tried it!
XO, Roxy!
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