Okay peeps it’s not that serious! I’m not making a cooking video or proclaiming myself a recipe blogger. Lord knows I am not that and let’s face it I am awful at creating recipes since my measurements involve eyeballing, pinches, and to your tastes a lot of the time.
I do like to cook, but sometimes I forget! It’s a problem, I know.
I have picked it back up recently and have been making things other than breakfast burritos and cheese quesadillas (don’t get me wrong, I still make those).
For dinner one night I made an Indian spiced salmon and some roasted brussels sprouts. Honestly, I decided to make this because salmon and brussels sprouts were on sale and I had all the seasoning I needed at home.
Actually, my recipe decisions this week were all based on items that were on sale 🙂
Back to the salmon and brussels sprouts:
I would start with getting the brussels in the oven since they will take longer to prep and cook. The fish takes no time at all once it’s in the pan and very little prep time.
Preheat oven to 425-450. Grease a baking sheet. Chop up your brussels to bite size pieces.
Drizzle some EVOO, salt, pep, chili powder and any other seasoning you would like and mix together.
I take off my rings and do it with my hands because I feel like it coats the pieces better, but that might just be something I made up in my head.
Throw it in the oven for 30ish minutes until it is done to your preferred crispiness.
You can either make your own curry spice blend (literally hundreds of recipes on they interwebs)
You can buy a pre-made version.
If you’re not a curry person you can use cajun seasoning, taco seasoning, whatever fun spice blend you want.
Once you’ve decided and are ready to cook up your fish sprinkle on salt (unless your seasoning has salt) and seasoning and gently pat/rub it in. While I was seasoning my fish I had some chopped garlic and jalapeño sautéing up.
If you skip the garlic and jalapeño part just make sure your pan is well greased and hot before adding your fish. This will get the skin crispy and blacken the meat of the salmon when you flip.
Once the salmon is in the pan keep an eye on it. When the fish gets flaky, you are done cooking. Resist the urge to keep it on heat because you don’t want overcooked, dry salmon. THAT is actually the worst. Trust me, I know!
This fish ended up being perfectly spiced, crispy, flaky and juicy. The brussels sprouts were a little burnt (but that’s how I like it), and added a nice textural contrast to the fish.
This is something you can whip up on a week night especially if you have your brussels sprouts chopped up and ready to go.
This is how a “recipe” plays through my head when I am cooking. I figure out what flavors I am craving and play with seasonings to get what I want.
I hope you are have a light and breezy Monday and have yummy dinners to look forward to at the end of your day!