There are a few things you should definitely do during the course of a 3-day weekend.
Sleeping in? Check.
Drinking green smoothies? Check.
Sitting on your couch for a five-hour Law and Order SVU marathon? Check.
Alright, I’m not necessarily proud of that last one, but sometimes we all need a little break. And for me this past weekend that meant cuddling a cat and cheering on Olivia Benson. You go girl.
How was your long weekend? And, more importantly, what did you eat?
In addition to lots of fresh salads lately, I’ve been on a salmon kick. This is rather strange coming from someone who spent the first 27 years of her life avoiding seafood altogether. (Seriously, you can ask my mom.)
In my salmon pursuits, I’ve discovered that my favorite way to prepare salmon is by broiling it. This method is quick, easy, and doesn’t require a lot of clean-up. And, if you’re preparing food for just yourself (which is usually the case for me), it’s easy enough to broil a single filet and treat yourself to a fabulous and delicious dinner that looks like it took more work than it actually did. (This is always a bonus for nights when you have dinner guests!)
I love the combination of curry spices and salmon for a hearty, anti-inflammatory meal. My favorite way to serve this is on a bed of fresh greens, but I also love it paired with some simple grilled asparagus or roasted broccoli.
Note: When I’m cooking a single filet for just me, I alter the recipe to a single 6-oz piece of salmon sprinkled with 1/2 teaspoon curry powder, 1/2 teaspoon garlic powder, and a pinch of sea salt broiled for 7 – 10 minutes.
What’s your favorite way to prepare salmon? Leave a comment below!
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 ½ pounds wild salmon fillet, skinned and cut into 4 portions (see note below), or use four 6 oz fillets
- Preheat the broiler. Line a sheet pan with foil.
- Mix spices together. Sprinkle spice mixture on one side of salmon. Lay flat on sheet pan.
- Broil the salmon for 8 - 12 minutes, until the salmon is flaky and cooked through. (Note: for food safety, the internal temperature should reach at least 145 degrees F). Serve hot.