Steamed Salmon

Good morning, readers! I apologize for the hiatus - I've been cooking just nothing that was either blog-worthy or that I haven't made before. There have been numerous quesadillas, a set of delicious black bean burgers that I will post about at an unspecified time (frankly shocked I haven't posted about them previously) and lots and lots of pizza.


Sunday night I was bit by the cooking bug and made Steamed Salmon with a chopped salad kit and minute rice. Have you ever used quick rice before? It's a revelation! I love the flavor of freshly made rice but it's so time consuming. Almost 30 minutes are devoted to just simmering. Who has time for all that? No, quick rice is definitely going to be a staple in my pantry from now on. I'm also a big advocate of salad kits - they're quick, easy and of late come in more exciting varieties than just plain ol' Caesar.


Steamed Salmon

2 3-oz salmon fillets
1 lemon, divided
Salt and pepper to taste
Roasted red pepper seasoning, to taste (like this Red Bell Pepper & Garlic Blend from Wildtree)
Wax paper
Aluminum foil


Preheat oven to 350.


Season both sides of the salmon fillets with salt, pepper and seasoning blend and set aside.


Cut 1/2 the lemon into thin rounds and the remaining half into wedges. Set aside.


Cut enough wax paper and aluminum foil to wrap each piece of fish into a little packet (1 piece of wax paper/foil per piece of fish).


Portion 1/2 the lemon rounds in the center of each piece of wax paper and carefully layer salmon fillet. Wrap up the wax paper and foil until you have 2 identical hobo-packets of fish (doesn't that sound appetizing?)


Bake the fillets for 25 minutes.


Carefully unwrap your seafood treasures, squeeze some of your reserved lemon wedges on top and serve with rice and salad!


This meal is perfect if your salmon fillets aren't totally thawed from the freezer (which mine were not).


Enjoy with a glass of Shiraz!