So, as previously mentioned, I’m working my way through Clean Slate by the editors of Martha Stewart Living. The recipes are wholesome, easy to make and can be served easily for lunch or dinner, sometimes even breakfast, any day of the week. I’m a fan! Sometimes when I’m working on a project it can seem a bit contrived, but the recipes in this book are so up my alley that I’m excited to announce I’m also giving away a copy! If you’re trying to eat better in 2015, or just enjoy cooking recipes without too many frills that are healthy, while at the same time pleasing everyone that you make meals for, then this is a book you’ll most certainly get some serious use out of. For example, that Almond Chicken Soup that I posted on Tuesday. Doesn’t it look awesome? And it comes together in under an hour! That’s how most of the recipes in this book are, so if that appeals to you, enter to win! Just share one of these blog photos on Instagram or Twitter, tag me (@crepesofwrath) and use the hashtag #cleanslatechallenge, or comment here and tell me what one of your goals for 2015 are. The giveaway will go on through the month of February, and you can enter every time I post a new recipe, so go for the gold.
Wandering around Greenpoint.
Speaking of gold, this salmon recipe, I have to say, is one of my new favorites. I make salmon a lot, and I mean a lot, but I never considered steaming it. Maybe that’s because I don’t have a steamer. I usually just throw my fish in a pan or, more often than not, under the broiler, and rub it with olive oil or whatever other seasonings I have on hand. This method, though, calls for steaming the salmon on a bed of sliced lemon, seasoned effortlessly with a little salt and pepper, then serving it alongside a few more lemon wedges, ripe avocado and some toast, my preference is whole grain or something similar, but that’s up to you. I know that Valentine’s Day is coming up, and while this isn’t everyone’s idea of Valentine’s Day brunch, it certainly is mine. My parents would probably flip reading that, because growing up I wouldn’t touch fish, not even a California roll, with a ten foot pole, but now I’d eat salmon for breakfast every day if I could. This dish is simple, but so satisfying and filling, and you can serve it in a number of different ways. Dress it up with a fried egg, or even scramble some eggs and throw them on a bagel with the salmon and avocado. If fish for breakfast isn’t your thing, try it on a salad or on top of some creamy pasta for lunch or dinner. And don’t be afraid if you don’t have a steamer – in the recipe below, I’ll share my “hacked” method for steaming without a basket. It’s easy, I promise. Happy #cleanslate eating!
I love this recipe because you don’t need much!
I don’t have a steamer nor a colander that fits into a pot or pan, so I improvised.
Hello my pretties.
That’s it! It couldn’t be easier. Plus, I was lucky enough to plate my dish on this white Martha Stewart dishware from Macy’s!.
- 2 4 ounce filets salmon, skin on or off (off it recommended, but you can just remove the skin once the salmon has been steamed)
- 1½ lemons, 1 lemon sliced thinly and the other ½ cut into wedges
- ½ teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon freshly cracked black pepper
- 1 ripe, but firm, avocado, thinly sliced
- toast, lightly buttered, for serving
- If you have a steamer basket or metal colander, place it in its appropriate pot, if it came with one, otherwise just place it in a pot big enough to fit it. If you're like me, and for some reason own neither of these things, place a pie dish or something similar is a large, heavy bottomed pot or pan, so that you can pour water around it without having the water touch what will eventually be inside the pot or pan (see the above photos for a better explanation).
- Arrange lemon slices in your steamer basket or pie dish, then bring about 1 inch of water to a simmer, being careful not to get water into the area in which you plan to place your fish. Place the salmon in your basket or dish, and sprinkle with salt and pepper. Cover, and steam the fish for 7-9 minutes, until it is cooked through and opaque.
- Arrange your avocado on your plate, then place the salmon next to it with a wedge of lemon and perhaps another sprinkle of sea salt or a drizzle of olive oil. Serve with toast. This is also good cold on top of a bagel, in a sandwich or on a salad!