What’s COOKING in my Kitchen?
Cooking at home has been very therapeutic for me, keeps me happy & calm. It helps me focus on better things, like some sort of meditation, but with tastier output.
Lately, I have been eating all sort of healthier food and avoiding carbs as much as I can. In this case, I am tricking my brain to eating a healthy bowl of greens & salmon’s health benefits. A little bit of spaghetti touch to make a filling meal.
Try this simple and very easy recipe if you are a salad sucker.
Start by soaking the arugula in ice water. It helps revive the wilted greens as well as make it crispy. After about 30 mins, rinse it well and lay it on a towel and swirl to dry it, a bit messy but dries faster.
Rinse the salmon and pat dry. Place the salmon skin side down on a foil.
Combine olive oil, coriander powder, lemon juice & salt in a small bowl. Brush top of salmon with the mixture & let it stand in room temperature for 15-20mins.
Meanwhile get the pasta ready, it takes about 15 mins. I like to extra rinse the hot pasta with refrigerated cold water for my salad, helps to bring the temperature down & keeps it loose for salad.
Let’s take a large salad bowl and start arranging the ready ingredients while we still marinate the salmon. Add the halve cherry tomatoes, chopped shallots, cheese, arugula, pasta, lemon zest, salt, and olive oil. Toss gently and keep it aside.
Heat a large skillet in medium high heat and place the salmon skin side down. Add all the juice from the marinate to the pan if any left on the foil. Let it cook undisturbed for about 5 mins and then flip. Cook for another 2 mins undisturbed. Transfer to a plate and let it cool slightly. Discard the skin and flake into the salad bowl.
Garnish with more cheese. Season with freshly ground pepper and toss gently again.
The Salad is all yours 😀😀😀…
INGREDIENTS:
- 200gm salmon fillet with skin
- ½ lemon juice, ½ lemon zest finely grated
- 1 tsp ground coriander powder
- ½ tsp salt
- 3 tbsp extra-virgin olive oil
- Salt to taste for salad
- 80-100gm of Spaghetti Pasta
- 6 cherry tomatoes
- 1 small shallot peeled and thinly sliced
- 100gm garlic gouda cheese, crumbled plus additional for garnish
- 150gm arugula
- Freshly ground pepper
Do share with your friends or if you are trying this at home, don’t forget to leave a comment.
Robindro Saikhom
robin@serenejourneys.co
www.serenejourneys.co
Robin is the founder of Serene Journeys, an lgbtq+ owned & operated travel company based in Delhi & Bangkok, a travel curator, a travel photographer and a FOODie, exploring the beauty of South and Southeast Asia.
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