There’s nothing like a homecooked meal. The ingredients are fresh, you get better cuts of meat and everything is lovingly prepared. The moms feed us once a week so that means for 5 days a week, we’re left to our own devices. We usually eat out because we learnt early on that cooking for two is a hassle. Cooking and cleaning used to take us more than an hour. And the actual eating time? Only fifteen minutes. It really didn’t make sense. But in recent months, we’ve become a little better (and more efficient) in the kitchen. We’ve also picked up a few recipes that are quite fuss-free, healthy and only take less than 30 minutes to whip up.
Our confidence in our own culinary skills have grown a little and so for the past few weeks, we’ve been trying to cook dinner at least once a week. It’s been pretty good so far. We’ve done tacos, grilled chicken breasts and vege and of course, our anyhow-toss-together pasta dishes. This week we tried baking salmon and it was waaaaay easier than I imagined. The salmon can be marinated beforehand and left to chill in the fridge. Then all you have to do is pop it into the oven for twenty minutes when you get back from work. Baking is also great because with cookie paper, there’s very little cleaning up. I think this recipe just might make it to the dinner table every week!
- Salmon fillet (about 300-400g for 2 people)
- 1-2 tablespoons of breadcrumbs (just pop a couple of ritz crackers into a ziplock bag, find any bottle and roll it over the crackers – instant breadcrumbs!)
- 1-2 tablespoons of parmesan cheese
- EVOO (don’t you guys watch Rachel Ray?!)
- Salt and pepper to taste
Pre-heat oven to 200 degree celsius. Wash and pat dry your salmon fillets. Rub the fillets with extra virgin olive oil. In a bowl, mix your breadcrumbs, parmesan cheese with a little olive oil and spread it on the top of your salmon, pressing it in a little. Then pop salmon into the oven to bake for about 20 minutes. The baking time depends on the size and thickness of your salmon. Think the gauge is 10 minutes per 1 inch.
You can pair the salmon with pasta, your choice of vegetables or sides. In our case, we had leftover potatoes. So we sliced them up halfway, slipped butter in between slices with garlic salt and baked them for an hour. They turned out great – tender on the inside with the skin nice and crisp!