Tuesday, October 4, 2016

Easy Salmon

This summer, my cousin gave me Gwyneth Paltrow's new cookbook and all the recipes are so good! We discovered her salmon recipe in the book, which is served with a sauce made from herbs and yogurt. We try not to eat a lot of salmon in the summer because when we come back to Scotland, we know we're getting the best of the best. So lately, now that we're back, we've been eating salmon about once a week and this is one of our favorite, easy recipes.

For two servings, you need two boneless salmon fillets (I buy them with the skin on because I like when the skin gets really crispy during cooking, but if you don't like salmon skin, it's not necessary). Sprinkle them with a little salt and pepper and heat some olive oil in a skillet over medium high heat. Depending on the thickness of the fish, cook for about 5 minutes per side. If it still looks pink in the middle after the 10 minutes, flip it again and cook a little more. I like to cut up some lemon slices and throw them in the pan as well.

For the sauce, which is loosely based on the one we found in the cookbook, combine 1/2 cup of cilantro, 1/2 cup of parsley, 1/4 cup of plain yogurt, one garlic clove and a pinch of cumin in a blender and blend until smooth.

The whole recipe only takes about 15 minutes to make, so it's perfect for a quick meal. And oddly enough, Everett loves salmon so I always make sure to save him some for lunch the next day.