When the house cook leaves, it gives us all a chance to step into the kitchen. Ever since I’ve moved to India, after the travel, work and long days, cooking is often the last thing on my mind. But I forget how therapeutic it can be. And so, for the last 3 days I have been preparing dinner every night. The first day I did, I ended up picking up a hot pan unknowingly and got the worst second degree burn. But that just screamed to me, “see what happens when you’re out of practice?!” But the second night was better, and the results were just delicious beyond words. So here goes…
Dinner: Baked Lemon Salmon & A Kale, Feta, Olive & Tomato Salad
Fish Lovers in India: This is the first time I tried PescaFresh, and it was amazing! They have few choices but all fresh and delivered within 2 hours. I broke them into desired pieces and froze them to make it easier during mealtimes.
The Kale Salad: I made sure to massage the kale leaves (which can be very course for a salad), with olive oil, salt and pepper. That made such a difference! Recipe courtesy for the kale salad is the amazing blog, Sprouted Kitchen.
Make it a complete meal – right amount of protein, fat and vegetables and trust me it tasted so so good. It didn’t take me more than 20 minutes to make once the ingredients are prepared!
For the Salmon:
- Around 85 grams of salmon (don’t get too tied up in the fillet size, just take an approximate)
- Salt & Pepper
- Olive Oil Spray
- Mixed dry or fresh herbs (rosemary, thyme or whatever you like)
- 1 Lemon (Slice half of it and reserve half to take the juice out of)
- An oven + baking tray
Arrange the foil in the baking tray. Spray olive oil spray on it and arrange the salmon fillet. Use a salt and pepper grinder and sprinkle some on one surface. Turn it around and sprinkle some more. Repeat the same with the seasoning/herbs. Squeeze quarter of a lemon on the salmon, and arrange three lemon slices on top. Bake the salmon at 250 degrees Celsius for 12-15 minutes. Check if the salmon is cooked through by making sure there is no pink centre (test with a fork).
For the Kale Salad
- Kale (6-7 leaves cut off from the stems)
- 1 tbsp of olive oil (divided)
- Salt & Pepper
- Chili Flakes
- 6-7 sliced olives
- 1.5 tbsp of crumbled feta cheese
- 4-5 mint leaves (Pudina)
- 1 small tomato chopped OR 6 cherry tomatoes halved
- Half a red onion
- 1/2 tsp mustard
- 1/2 tbsp apple cider vinegar
Wash and pat dry and kale. Put in a bowl. Massage in 1/2 tbsp of olive oil, salt and pepper. Massage with your hands till the kale glistens. Add in the mint leaves and massage in as well. Add in the feta cheese, olives, tomatoes and onion and toss. Mix the apple cider vinegar, mustard and remaining 1/2 tbsp of oil in a small bowl. Pour over the dressing and toss again. Ready!
The meal above is for one person so adjust the ingredients accordingly. Try this and let me know what you think in the comments below!
Final Meal Image:
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