Sunday, 21 November 2010

EAT SOME FISH WOMAN!

"Eat some fish woman." Those were my sister's words to me after she read my first blog post. She thinks I eat too much red meat, which is probably true. As a result, this post is dedicated to my sister Rachel!
Tonight, I made salmon for dinner!
With tomatoes caprese on the side!
I'm not a huge fish eater, but I do really love good salmon. Also, salmon is so quick and easy to cook. It was perfect for a night like tonight when I didn't want to cook anything that would take too much time.
Caprese makes a really easy side salad. Unfortunately, I forgot to buy basil when I was at the store, so my caprese was sadly lacking in the basil department.
It was a tasty, fairly low-calorie meal!
On a note unrelated to food, Liz and I have decided that we want to train for the new york city half-marathon in March. Liz runs a lot, and I started running more seriously about 3 weeks ago. I've gotten to where I can run 5 miles at a steady pace without stopping. This is a pretty big deal for me, as I used to be opposed to running as much as 1 mile. My sister did team in training to train for her first half-marathon, so Liz and I are looking into doing that! Who knows, perhaps I'll follow in my sister's footsteps and train for a triathlon at some point!

Making the Salmon:
Warning, this isn't a very exact recipe.
First, pre-heat the oven to 350˚.
Then, start by chopping a handful of parsley. After that, chop a clove of garlic in with the parsley, as well as some thyme. Chop all of that together until it is very fine. Then add salt and pepper. Spread this mixture evenly over a six ounce piece of salmon. You don't want this mixture to be spread too thin, so make more if need be. Once this is done, cover a baking pan with aluminum foil and place the salmon on top.
Once the oven is done pre-heating, put the salmon in and bake for approximately 15 minutes. I like my salmon to still be a bit pink in the middle, so cook it more or less depending on how you like it.

Making the Caprese salad:
Slice a tomato into slices that are approximately 1 centimeter thick. Slice some mozzarella to put on top of each tomato slice. Pour however much balsamic vinegar and olive oil you like over the top. Remember to buy basil and put a leaf of basil on top of each piece of tomato with mozzarella.

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