Happy April! is the weather going to turn around anytime soon?
As it starts to get warmer I want to spend less time in the kitchen and more time indulging in outdoor activities (I know it’s just spring yet but I’m being optimistic). This also means brainstorming recipes that don’t take hours to put together.So there’s an Asian market close to where I live and I absolutely love going there to buy fresh produce and sea food. They have aisles stocked with different kinds of sauces, oils and of course instant Ramen (I try to stay away from it but sometimes walk by just to check out the different flavors). Ethnic stores are so fun to browse given the diverse food types that you end up discovering. During my last trip there I ended up with this box of fresh red chili peppers, honestly I bought them just for the stark bright red hue. I also bought Salmon and needed to figure out a way to combine it with these lovely peppers.
These red peppers weren’t skinny so I assumed they were not going to be super hot. Other ways in which I check for hotness is if I catch a whiff while chopping or if my fingers burn after.
Salmon is my favorite and I like it because its meatier than other kinds of fish. Its also more fishy compared to Tilapia or Cod and a great source of Omega-3 Fatty Acids, protein and Vitamin B12 to name a few. Of course I love the color of this fish (I’m getting obsessed with natural food color, another favorite are beets).
This recipe is super easy, one thing I like about fish is it doesn’t take long to cook. This is perfect recipe for easy weekday dinners and uses minimal ingredients.
The first step is to wash the fish, pat dry and sprinkle sea salt and fresh cracked black pepper. I then seared the fish in a frying pan on medium heat for a few minutes.
This is the best part of the process is the asian inspired dressing, I ground the red peppers and fresh garlic with some apple cider vinegar. It smells absolutely divine! I also added toasted sesame oil, some raw honey and fresh green onion to the garlic-pepper mixture.
The next step is to coat the seared fish with this dressing.
The last step is to bake it in the over for 12-15 minutes. Voila!
- 1 Salmon Fillet (about 1lb)
- Sea Salt (to taste)
- 1/4 Tsp Fresh Ground Pepper
- 3 Red Chili Peppers (Thick)
- 2 Pods Garlic
- 1 Tbsp Apple Cider Vinegar
- 1 Tsp Raw Honey
- 1 Fresh Green Onion (finely chopped)
- 1 Tsp Toasted Sesame Oil
- Wash the fish and pat dry it, then sprinkle salt and black pepper
- Sear the fillet on a non stick pan over medium heal for 2-3 minutes
- Pulse the peppers, garlic and apple cider vinegar in a food processor
- Add honey, toasted sesame oil and onion to the chili-garlic mixture
- Coat the fish with this dressing
- Bake in the over at 350F for 12-15 minutes
- You can add salt to the chili-garlic mixture if required
- Serve with steamed Bok Choy or Cauliflower fried 'rice'
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