It used to be a very occasional situation for me, to enjoy marinated salmon. I have tryied a marinated salmon on our summer holiday by the sea for the first time.
Last summer I discovered my best marinated salmon recipe. I had to try it immediately. It was a very hot summer day and I found the idea of preparing marinated salmon for dinner great. The time showed it was a great idea, indeed. The marinated salmon is very tasty and it is a great option of serving a light dinner in the summer. Usually it is served as a small appetizer.
To make a marinated salmon is very simple and quick. But it takes a little patience to wait until a marinated salmon is served. For the best result it is good to leave a salmon to marinate over night. But if you’d like to enjoy your marinated salmon the same day it is prepared, let it rest in the fridge for at least two hours before serving.
The more fresh salmon fillets you have to marinate, the better. It is the best to cut skinless, boneless salmon fillets into the thin slices, as you would smoked salmon, but a little thicker.
Serve your marinated salmon with a little of marinade poured over and a small green leaf salad or a piece of crunchy fresh ciabatta bread.
I hope you will enjoy preparing your marinated salmon at home. Looking forward to receiving your comments below.
Best Marinated Salmon Recipe - Delicious Appetizer
There are so many variations of cooking a chicken breasts on the stove! Every time I need to cook a tasty dinner and I don’t want to spend too much time in the kitchen, I follow this quick and easy chicken breast recipe.
What I like about cooking a chicken breasts, is that it never takes a long time to prepare them. In this simple, but a delicious dish, I combine a fresh chicken breasts with quite a large amount of white onions and green olives. Adding the ingredients one by one while cooking a chicken breasts slowly, allowes the chicken to absorp the different tastes gradually. A taste of fresh lemon adds a special refreshing touch to your dish finally.
What makes a chicken breasts tasting special following this recipe, is using a little saffron, which adds a significant colour to the chicken also.
There is no need to make an additional side dish to serve your chicken breasts with olives and lemon. I’ve tried to serve a simple cooked brown rice. It was a great combination! Also the brown rice is a very healthy side dish, rich in minerals and vitamins.
For the best result, it is good to soak the brown rice in the cold water for half an hour before you start to cook. Soaking in the water helps the rice to soften better.
Follow the simple steps to cook the brown rice:
Soak the brown rice in the cold water for an hour and half.
In the pot heat 1 tbsp extra virgin olive oil over medium heat.
Rinse the brown rice in water.
Add 1 cup of brown rice to the pot.
Cover the brown rice with 2 and 1/2 cups cold water.
Season with a little sea salt.
Wait until it starts to boil.
Lower the heat.
Cook 30 minutes over a very low heat.
Serve and enjoy.
I hope you will enjoy cooking your quick and easy chicken breasts dinner. I’d be more than happy to receiving your comments below.
Quick and Easy Chicken Breast Recipe - Lemon Makes It Refreshing
Baking a whole fresh fish in the oven remains as a great option to make a fish dinner anytime. There are many tips how to improve baking your whole fish to make it tasting delicious.
I found baking a whole fish in a salt crust the best option ever. I prepare a white fish this way everytime. The salt crust, which forms around the fish during baking, helps to keep all the juices inside of the fish, so as a result of slow baking process in the salt crust, you will enjoy delicious and juicy white meat.
I have tried two ways of preparing the salt for baking. I use a coarse sea salt only. One option is to add two egg whites into the salt and combine. Second option is a combining of one whole egg with the coarse sea salt. Both options worked well for me! I never forget to grate a fresh lemon zest into the salt mixture. This will help to make your fish more aromatic. Even during the baking it smells great.
When ready, your fish requires a little attention before served. But it definitely is worth it. Let the fish rest for about 15 minutes after removing from the oven. Then simply break the salt crust with the help of cutlery knife and set the salt crust pieces aside. Transfer the fish to the clean baking tray. Remove the head and by using a sharp knife, cut the fish along the spine, then open up the fish, so it divides into the halves and remove all the bones by your hand easily. Now it is the time to arrange the meat on the serving plates, while trying to keep all the juices inside.
I love serving white fish with a simple fresh green salad.
Make your green salad more colourful with cherry tomatoes and baby mozarella.
In the large salad bowl combine one package of rocket leaves, 100 g halved cherry tomatoes and 1 cup baby mozzarellas.
Toss to combine all the ingredients properly.
Pour 2 tbsp balsamic vinegar and 4 tbsp extra virgin olive oil over your salad.
Serve immediately or store in the fridge if not serving straight away.
Hope you will get inspired by my recipe about how to bake a whole fish in the salt crust. I’d be more than happy if you can leave me your comments below. Enjoy your cooking!