Tag Archives: fast

Baked Salmon

I found this recipe on FoodNetwork.com, but it had a few too many extra things, so I paired it down.  Here is my version.

Ingredients:

1 LB of Salmon
Tamari (or low-sodium soy sauce if you can’t find Tamari)
freshly ground black pepper (to taste)

Steps:

  1. Rinse the fish and pat it dry.
  2. Put fish into oven-safe dish.
  3. Pour as much Tamri as you like. I like it quite liberally on the fish. It keeps it moist during cooking, as well as makes a nice sauce for spooning over your side dish (like rice).
  4. Preheat oven to 400 degrees.
  5. Cover the dish with aluminum foil.
  6. Cook for about 15-18 minutes, depending on the thickness of the fish.
  7. Take it out of the oven. If the fish is still too rare for your liking, keep it covered with the foil. It will keep cooking, but won’t dry out.

That’s it. A main dish in 15 minutes. It’s healthy and easy and quick. What could be better?

Salmon with tamari

Salmon with tamari

Baked Salmon

Baked Salmon

Finished Salmon and Asparagus

Finished Salmon and Asparagus

Roasted Chicken

This is how my family likes my roasted chicken.  It’s quite simple, really.  All you need is a chicken (or any part of a chicken that you like, such as chicken legs, or chicken thighs, or wings, or chicken breasts).  Because I cut away much of the fat in the chicken, this turns out to be a lower-fat dish than you’d normally expect. Here is my method:

Ingredients:
1 whole chicken of about 3-4 pounds (or 3-4 pounds package of chicken legs/thighs)
1 bottle of McCormic Rotisserie Chicken seasoning. I use this liberally, and I suggest you do too, but use as much as you want. (If you don’t want to use the seasoning, using just salt and pepper works exceptionally well too and I’ve done my chicken that way many a-time.)

Steps:
1. Clean the chicken.
That’s right, get your hands dirty, get all that yucky film that’s under the skin off, remove as much fat as possible (don’t worry, you’ll have plenty for the chicken to be moist), and remove any remaining feathers that are still on the chicken.
2. Loosen the skin where you can and pull it away from the body of the chicken and sprinkle the seasoning very liberally (under the skin). The aim is to cover every area that you can get to. If it looks like too much, it’s not. You want it covered.
3. Put the chicken skin back on (remember you “peeled” the skin back in step 2) and sprinkle the seasoning on top of the skin, very liberally.  Salt to taste (the McCormic seasoning doesn’t have enough salt, if any).
4. LET MARINATE FOR AT LEAST 2 HOURS. It’s better if you let it marinate overnight.

If you’ve let the chicken season over night, bring it up to room temperature before placing it into the oven (yes, let it sit on the counter for a few hours; it will be fine, you’re going to cook it and all the icky scary bacteria will be dead).

5. When you are ready to cook the chicken, preheat the oven to 375-400 degrees, place chicken into an oven-safe dish, cover with aluminum foil, and cook for about 30 minutes covered. Then, remove the foil so the chicken can get a warm golden color. Also, at this time, while you’re removing the foil, you’ll notice there will be some juices at the bottom of the pan. I use these juiced to baste the chicken and I do this only once.

The chicken is done after about an hour or so, or when the juices run clear.

When it’s done, let it rest under aluminum foil for about 5-10 minutes.  The resting will ensure that it will be juicy and the foil will ensure that it’s still hot/warm when you serve it.

That’s it! If you try it, let me know how it turned out. I’m trying to capture every little detail of how I prepare it, so it probably looks more complicated than it really is. I’ll also post a picture next time I make it. Don’t think 1 leftover drumstick is gonna make a great picture. 😉

Still raw but seasoned well

Looks good enough to eat already, but still raw

Just out of the oven

Just out of the oven. YUM!