If you have been following me for a while here, you may notice that I have more baking recipes than recipes on meals. The reason is that I LOVE baking and find it super fun and easier than cooking. I think cooking is very challenging and time-consuming. The few times I tried cooking a meal, the food and taste usually do not turn out the way they are supposed to, and it takes me at least 3 hours to prep and cook. Plus, I’m really lucky that when I go home at the end of the day, I already have a warm meal waiting for me. 🙂 Perhaps that is why I don’t venture into cooking that much.
Today I discovered that cooking doesn’t have to be complicated and I’m proud to tell you that I experimented and created an easy and healthy meal in less than an hour. I could not believe that I made such a quick delicious meal! There were various factors that propelled me to cook my own dinner tonight: heavy workload that required my full concentration and focus, my mother was out of town so no one was home to cook for me :P, lack of time to go out to eat (I cancelled dinner plans to eat out because of workload) and a desire to eat healthy.
Below, you will find a short and sweet description of how I made this meal in about 45 minutes.
Serves: 1 person
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients: 1 salmon fillet, freshly squeezed lemon juice, drizzle of honey, ground black pepper, a few grape tomatoes, buckwheat (soba) noodles, a handful of Chinese greens, cooking oil
1. Rinse the fillet in cold water and dab it dry with paper towel.
2. Place fillet in the middle of parchment paper on baking tray.
2. Squeeze lemon juice, a drizzle of honey, and sprinkle black pepper and put some grape tomatoes on top (cut in half if you like) of fillet.
3. Fold the parchment paper to seal the fillet, seasoning and tomatoes, allowing salmon and the tomatoes to cook in its own juices. I learned this cooking trick,called “baking en papillote” (in paper), from here: http://www.wikihow.com/Bake-Salmon
4. Bake at 350°F for 20 minutes.
5. Rinse noodles under cold water before cooking to remove excess starch.
6. Add noodles to boiling water and cook for a few minutes.
7. Add a little cold water two or three times while noodles are cooking to reduce the temperature which helps the noodles to cook evenly. I learned this tip from here: http://www.taste.com.au/how+to/articles/3908/soba+noodles
8. Rinse and soak greens 3-5 times.
9. Add a drop of cooking oil (I used olive oil) into the pot of water before blanching the greens. The cooking oil coats the greens so they look fresh and green, not purple. I learned how to blanch Chinese greens from: http://rasamalaysia.com/restaurant-style-chinese-greens-with/
10. Drain excess water from noodles and greens before serving with salmon on plate or bowl. Bon appetit! 🙂
-Thank you to my mom for teaching me the trick to cooking a quick meal. It is simply to cook a few things at the same time. 🙂
-To learn more about the health benefits of buckwheat (soba) noodles (a type of noodle from Japan, and it is gluten-free), see these links: