I do not like eating fast food and I would not even know how to prepare a TV dinner, since I have never purchased one. That means, out of necessity I have learned a few tricks that enable me to put a delicious meal on my plate quickly.
Alyssa and I have always loved salmon, but I can not tell you how many times I have over cooked it and we ate dry fish. Awful…just an awful waste. Anyway, this recipe is super quick, very easy, but still delivers a fantastic flavor, is never dry and is healthy too.
Can you really beat that combination?
Keep an open mind and follow it through to the end. I promise that I will deliver a fantastic meal.
Salmon – Healthy, Lemon, Quick & Easy
Place a layer of sliced onions evenly over the bottom of the pan.
Sprinkle with seasonings -
I like the Original Mrs. Dash.
When I am starving to death after getting home from work,
I do not want to slice individual herbs and
Mrs. Dash does a great job at seasoning my dish.
Add a layer of lemon slices
on top of the onion slices.
You do not have to worry about removing the seeds
if you do not have small children.
The seeds can easily be removed after
the dish is finished and plated.
I mean really, a few seeds does not bother me.
All I want to do is stop the roaring in my stomach.
Add a layer of frozen salmon on top of the lemons.
Yes, I said “frozen.”
There are several reasons that I cook the fish this way…
Reason 1: I never know what I will be in the mood
to eat when dinner rolls around so it is impossible to plan very far ahead.
I will tell you the other reason in a minute.
So, shall we continue?
On top of the frozen salmon,
sprinkle Old Bay Blackened Seasoning generously.
It is still frozen, but already looks delicious.
Add the minced garlic to taste.
For me – well, I add a whole bunch.
I gotta keep the vampires and mosquitoes away.
Besides, garlic is really good for my body.
Now comes the really amazing part.
Just turn the burner on very hot – more than
half way – approximately 3/4 of the way to high.
The steam will rise and begin to thaw the fish
while cooking the lemons and onions.
You can pretty much ignore this for a bit
without fear of burning it.
When you see the bottom half of the fish cooked,
flip it over to finish cooking the other side.
If the skin was left on,
after the “skin side” has cooked for a few minutes,
flip it back over and peel the skin off.
The skin can easily be pulled off at this point.
After just a few minutes,
the fish has gone from frozen
to cooked – light, tender, flavorful and juicy.
Not only can the fish and onions be eaten,
but the lemons are no longer sour and are very
tender, so they taste delicious as well.
Remember how I said you could ignore the cooking
for a bit because the fish was still frozen?
Well, while I ignored the fish,
I made all the side dishes…
black beans with jalapeno slices,
Caesar salad with homemade croutons
and homemade Caesar salad dressing.
It only took me 45 minutes from start to finish.
The flavors of each dish went so well together.
I am getting hungry again just thinking about it.
Reason 2 of why I like to cook frozen salmon:
Because the fish was frozen to begin with and
since it was cooked so quickly,
all the moisture remained in the fish…
juicy…really, really juicy.
It is hard to share this bite with you, but I will
because I want you to see how delicious
the fish turned out.
You did not have to yank the fork out of my hand!
Geez! Get a little control!
Yeah, I know it is hard to control yourself because
it tastes just so wonderful!
Salmon – Healthy, Lemon, Quick & Easy
1-2 white onions, sliced thick
3 lemons, sliced thick
Approximately 2 tablespoons Original Mrs. Dash
Approximately 1 tablespoon Old Bay Blackened Seasoning
3 to 4 tablespoons minced garlic
Add olive oil to pan. Place a layer of sliced onions evenly over the bottom of the pan. Sprinkle with seasonings.Add a layer of lemon slices on top of the onion slices.
Add a layer of frozen salmon on top of the lemons. On top of the frozen salmon, sprinkle Old Bay Blackened Seasoning generously. Add the minced garlic to taste.
Turn the burner on very hot – more than half way – approximately 3/4 of the way to high.
When you see the bottom half of the fish cooked, flip it over to finish cooking the other side.
If the skin was left on, after the “skin side” has cooked for a few minutes, flip it back over and peel the skin off. The skin can easily be pulled off at this point.
Serve salmon, onions and lemons hot.