I’m sure by now you guys are ready to kill me if you haven’t already gotten fed up with me (pun intended). And so I’m back, AGAIN to offer my apologies and some delectables.
I know I said I would blog every month and give you guys your long awaited recipes and anecdotes, and I have failed miserably at that. But I’ve been busy y’all. As some of you may know, and many of you don’t, I am a musician by trade, first and foremost and yadda, yadda, yadda… LOL. No seriously, I’ve been working tirelessly trying to finish an album that I’ve been working on along side starting a one woman music company, rehearsing, playing shows, networking, writing new music all the while still trying to maintain everyday life!
Needless to say, my cooking has taken a huge backseat and I’m sorry (insert disappointed emoji face here).
I recently had a conversation with the huz and he reminded me just how much I love food, this blog, cooking and sharing with you guys. And you know what? He’s right! I DO LOVE THIS! And I certainly love FOOD! That will never change. So I have to make the time. Even if it’s just dropping you quick line with a treat attached. I have to think to myself, “What would Oprah do???”. I mean she seems to get so much accomplished and has the same 24 hours in a day that we do… right??? Damn straight! Anyway, our conversation actually got me thinking that maybe I need to change things up a bit too, and leave the floor open for more discussions with my fellow foodies.
So I’m inviting you to ask me questions and reach out. Let’s engage. Let’s rap! And I don’t mean Jay-Z. I’m talking, talk. Food talk to be specific and even lifestyle talk to be less specific. I’m happy to answer any questions you may have regarding past posts, recipes, food ideas and/or questions. I know as of late, I haven’t exactly been timely, but dammit I’m still here. And now that autumn is quickly approaching, I’ll be indoors a lot more and most likely cooking up a storm! Which means more yummy content for you guys & gals. But in the meantime, hit me up.
I’m gonna talk to my web guy (hi Steve!) to see about possibly getting a Q & A section up and running. In the meantime, check out this awesome Summer Salmon recipe, please accept my apology (again) and feel free to leave comments for me below so we can chat.
Thanks for sticking with me. I’m a work in progress and definitely appreciate it.
- 16 oz salmon (cut into fillets)
- one whole lemon
- 1 tablespoon extra virgin organic coconut oil
- garlic powder
- onion powder
- few mini yellow “sunburst” tomatoes
- salt & pepper to taste
- balsamic glaze (for dressing if desired)
- few sprigs basil, or fresh herb of choice (for garnish)
Slice lemon & tomatoes in halves. With lemon, cut one half into wedges. Then cut the other half into slices for pan searing and set aside until later. Next, place salmon, skin side down, on a clean cutting board. Sprinkle garlic and onion powder on salmon fillets. Just enough to lightly coat the surface of the salmon. (Use your discretion depending upon desired intensity of flavor). Add salt & pepper to salmon as well.
Heat a medium sized cast iron skillet or sauté pan, over medium/high flame for one minute. Add coconut oil and place salmon inside pan, skin side down. Sear until the edges of the fillets turn opaque then flip over. Continue to cook to desired temperature (rare, medium, rare, etc), depending upon fillet thickness & desired preference.
Remove salmon from pan and set aside. Over high heat, place lemon slices 7 tomatoes into searing hot pan. Cook until brown/slightly charred, then remove from heat and place on top of salmon.
Drizzle plate with Balsamic glaze, and slice basil into thin ribbons onto of fish for garnish. Serve with side dish of choice and enjoy!