#oven baked salmon recipe

[positivecook]

Best Baked Salmon Recipe in the World - Positivecook

Baked Salmon as it’s a good source of omega, and thus it contains more nutrients than the flesh of salmon itself. So you can eat it without getting worried. For more information and delicious recipe of baked salmon visit the below link https://positivecook.in/baked-salmon/

#baked salmon #baked salmon recipe #salmon in oven #oven baked salmon #cooking salmon in oven #best baked salmon recipe in the world #oven baked salmon recipe #cooked salmon temp #oven roasted salmon #best baked salmon recipe

[dumbass-bisexual]

Y’all I’m a good fucking cook

#we made oven roasted salmon potatoes and zucchini in a lemon Dijon sauce #and this shit SLAPS!!!! #it’s a hello fresh recipe that I saved but I freestyled the salmon #we put on butter garlic salt and pepper and baked it in the oven #my gf needs to wife me tf up #personal #julianne speaks

[leedavidsonconnor]

Recipe for Best Salmon Bake For a deliciously quick and easy dinner, bake salmon. The salmon is baked to perfection and topped with tomato and green onions.

#tomato #salmon bake #salmon bake recipe #salmon fillets #oven #occasion #onion

[ricardomadeirense]

#oven baked fish #baked fish #baked sea bass #baked striped bass with lemon sauce #baked sea bass recipe #oven baked sea bass #baked seabass #oven baked #baked whole sea bass #baked salmon #baked sea bass in foil #crispy baked sea bass #baked chilean sea bass #easy baked fish #baked bass in foil #baked fish in oven #baked fish recipes #oven baked salmon #baked salmon in oven #baked sea bass fillets #oven baked lemon #sea bass #lemon #oven baked fish recipes #lemon sea bass #Youtube

[audible-smiles]

eating salmon: an explanation

lox: thin cuts of salmon (traditionally the fatty belly meat) dry cured with salt, but not smoked. this results in a delicate texture and a very salty taste. lox originated in Scandinavia as a method of preserving fish prior to refrigeration, but the American English word is derived from Yiddish because Jewish delis in New York first popularized it as a bagel topping. since lox is a type of uncooked fish, it is not recommended for pregnant people, immunocompromised people, or seniors, due to the risk of contamination with listeria.

cold-smoked salmon: thin cuts of salmon brined (with less salt than lox) and then smoked below 90 degrees Fahrenheit. results in the same silky texture but a milder, more palatable taste. often called "Nova lox", referring to Nova Scotia but denoting a method of preparation rather than the fish's origin. this is usually what modern Americans are referring to when they use the term "lox". cold-smoking reduces but does not eliminate the risk of listeria.

hot-smoked salmon: salmon brined quickly and then smoked above 120 degrees Fahrenheit. results in a flaky, jerky-liked texture, a hard shiny surface, and a smoky flavor. (as a West-coaster, this is my preferred style!) hot-smoking eliminates listeria during the cooking process, but salmon can be recontaminated during the processing/packaging process if the facility is not sanitary. (really, this is true of all foods- vegetables, dairy products, etc).

salmon candy: a traditional Pacific Northwest hot-smoked salmon recipe where the brine is sweetened with brown sugar, and the smoked fish is glazed with a sauce containing birch or maple syrup.

salmon jerky: cured salmon hot-smoked for longer than usual or processed in a dehydrator until it is tough and chewy.

gravlax: a traditional Scandinavian raw salmon recipe where the brine contains sugar and dill. historically buried in the ground and lightly fermented. sometimes it is still pressed to give it a dense texture.

kippered salmon: thicker cuts of brined salmon hot-smoked above 150 degrees Fahrenheit. results in a texture similar to baked salmon.

salmon sushi/sashimi: completely raw fresh salmon. this didn't exist in traditional Japanese cuisine, where salmon was always cooked, possibly because the local wild salmon had a high burden of parasitic worms (anasakis nematodes). Norwegian fish sellers convinced them to try farmed Atlantic salmon raw in the 80s, and it really took off.

poached salmon: salmon cooked on the stove while submerged in liquid (often white wine with lemon). results in a moist, soft, cooked fish with a pale color. can be bland without sauce.

baked salmon: salmon cooked in an oven, often wrapped in aluminum foil with seasonings to retain moisture and flavor. can result in perfect, flaky fish (as long as you don't overcook it).

dishwasher salmon: look, sometimes white people wrap salmon in aluminum foil like they're going to bake it and then poach it in their dishwasher instead. this can work but is stupid because the temperature dishwashers run at isn't standardized, so you have control over the process and it's easy to over or undercook.

pan-fried salmon: salmon cooked in oil on a stovetop. I've never done this and frankly it sounds wrong, but I bet it makes the skin crunchy.

broiled salmon: salmon cooked under a broiler. as with all broiled foods, you will have to stare at it the whole time or it will burn to a crisp while your back is turned. results in a caramelized exterior.

grilled salmon: to grill salmon people often put it on a Western redcedar plank pre-soaked in water, which supposedly infuses the salmon with a smoky, aromatic flavor while it cooks. I've seen the technique variously credited to the Haida, the Salish, and the Chinook. it seems to be a modern variation of the traditional "salmon on a stick" style of slow-cooking salmon by spearing it on branches and leaning it over the coals of an above-ground pit fire.

deep-fried salmon: this sounds absolutely awful but I simply cannot stop thinking about it

#found this post in my drafts #from when I spent two hours #looking up lox etc #MONTHS ago

[homochadensistm]

i wanna try some of your salmon so bad im gonna kms

Recipe for my lazygirl salmon:

1kg salmon, make relatively thin slices, set aside.

Get a bowl, fill it with 3 tsp of honey, 3 finely chopped garlics, 3tbsp olive oil, 2.5tbsp lemon juice/extract. Mix everything.

Dab each piece of salmon into the godly concoction u mixed up, then place the salmon on a baking sheet pan thingy with baking parchment on it. Salt the salmon to ur liking, I personally appreciate the large, rough salt idk how it's called in English.

SECRET INGREDIENT - Preheat oven to 200C. While it's preheating, take ur now empty bowl or godly concoction and slap 3 tbsps of MAYO in it. Stirr a bit to get it creamier. Lather each piece of salmon with a thicc layer of mayo. make sure u smeared it on each side of the salmon (not the bottom of it, the scaley part remains un-mayod).

Put the salmon in ur 200C oven for about 20mins but it rly depends on the oven. Check on it from time to time to make sure it's not burning. Salmon should be like the color in the pic with some darker extra sunburnt spots.

Enjoy!

#S A L M O N

[nanamiya3]

toji x gn reader - going to the farmers market! - mentions of food - fluff - wc. 680

i need. toji to cook for me. pls (_ _).｡o○

toji is a good cook.

he’s better than good, but he’d never admit it.

he takes you to the farmers market each saturday, buying you flowers from the sweet old ladies who shoot you winks. he plans meals for the week, leading you to the farmstand with two large whole foods bags on one shoulder - list of groceries in one hand and a generous grab of your waist in his other.

he asks you for your input on the heirloom tomatoes piled up in baskets: how many? what color? big or small? do you like the yellow or red ones more? what about the green ones?

toji watches dutifully as you pick up free sample after free sample, and he humors you when you force feed him the leftovers from your bite, insisting it’s delicious and that he has to try it. his card is already in his hand when you spin around to him, eyes wide from your most recent pastry sample.

the whole foods bags are quickly filled with vegetables, breads, and sweets. each item on toji’s list is gradually crossed off—though thanks to a certain someone, he’s bought way more bread and sweets than anticipated. one saltwater taffy sample led to a hefty bag of the chews. a taste test of a honey hard candy meant toji was another $8 in the shit and a bag of candy richer. a nibble of a garlic-rosemary sourdough loaf and toji knew his bag would be sporting yet another parchment wrapped parcel. and—when you’ve got those doll eyes directed right at him—how can he say no to the strawberry rhubarb tart you’re pointing to?

finally, toji steers you away from the baked goods and local chocolatiers towards the fish and butcher stands - toji’s got an absolutely brilliant baked salmon recipe that you can’t go longer than a week without. he also picks up a pound of beef, hoping to slow roast it with the potatoes, onions, and multicolored carrots he bought earlier today.

toji has a plan for everything he buys, so when he’s got enough food for the week, he walks with you back to the car. he’s got both reusable bags filled to the brim, and when you offer to help carry one, he’s nothing short of mortified. does it look like he’s struggling? should he start buying you two bouquets instead of one so both your hands are full? how could he let his love hold such a heavy load? you could end up breaking a nail! needless to say, toji ends up holding both bags: one on his shoulder, another in his hand - leaving one arm free to wrap around your side.

at home, you’re perched on the kitchen counters, slowly eating away at your strawberry rhubarb tart, watching toji move about the kitchen. the two of you chat, bantering playfully while he cooks. toji cuts the heirloom tomatoes you picked out into uniform slices, tossing them into a bowl before sprinkling sugar over the slabs. he covers the bowl with beeswax wrap - bought months ago from the farmers market - and sets it in the fridge to marinate. sugared tomatoes: one of your favorites. then, toji takes the potato fingerlings and quarters them into long strips. they’re tossed with salt, pepper, oil, paprika, onion powder, and crushed garlic before being popped into the oven - baked into the perfect wedges. for veg, toji washes and trims the bundle of asparagus he picked up earlier today, sautéing the shoots with soy sauce and shallots. finally, he cuts the garlic-rosemary bread into thick slices, searing them with butter for extra crunch and flavor.

you hop down from the counter to set the table for two, uncorking a bottle of wine and filling two glasses. toji plates his hard work and sets it down the center of the table, pressing a soft kiss to your temple before sitting down for dinner.

— and before any of y’all get on the reader’s ass for not helping toji cook, i feel like he probably does not care / just enjoys cooking for his loved ones. also i wrote this because i am broke.. and tired of cooking for myself… and would like a big beefy man to buy me a strawberry rhubarb tart…..

#toji x you #toji fushiguro jjk #toji fushiguro x reader #toji jjk #jjk fluff #jujutsu kaisen fluff #jjk toji #toji fushiguro #toji fluff #jujutsu kaisen toji #jujutsu toji #toji x y/n #toji x reader #toji x self insert #toji fushiguro fluff #toji fushiguro x you #toji zenin

[batrachised]

Adventures in Maud’s Recipes

Baking Powder Biscuits

The Recipe

Having publicly sworn to make another LM Montgomery recipe during my time off, I set my sights on this week after finding myself with a free block of time. Since I’m moving, I selected a recipe that wouldn’t pinch my wallet too much (i.e., was made of up ingredients I already had) and one that didn’t seem too involved. The end choice? Baking powder biscuits! I have to admit, I was somewhat suspicious of how simple this recipe was. The ingredients are flour, baking powder, salt, butter, milk – and that’s it. I am no biscuit expert, but I eyed the list critically. Shouldn’t there be…I don’t know…sugar? Yeast or something? Eggs? Nevertheless, the shortness of the recipe was a plus, and plus I had a hankering for biscuits (I AM southern).

The Results

I’m proud to say, this is a recipe where, as the unassuming expert grandma cook in the kitchen would say, I “eyeballed it.” Jane Stuart, I am ascending to your level. The recipe called for butter and shortening; I merrily chose to just use butter – after all, shortening?? In this economy?? The recipe asked for ¾ a cup of milk; I (gasp) just poured the milk into the measuring cup I had for flour until it looked mostly full. The recipe said to mix in the butter with a fork; nay, said I, I shall knead it with my hands (this was out of laziness, not expertise, but we’ll keep that on the downlow). The recipe said to roll out the dough to one inch thickness then cut out with a flour covered cutter; I just patted out some vaguely similar dough patties.

What resulted was a rather scraggly looking dough. It didn’t like itself very much. It didn’t meld together super well; it was like scraps of dough stacked on top of each other in an attempt of melding, about as united as a politician making a public appearance with their family after a cheating scandal.  

I threw it in the oven for 12 minutes and hoped for the best. By this point, I knew better than to doubt our famed Lucy Maud. I had doubted before, and gotten suitably “blessed are they who believe without seeing”-ed in a manner to rival the apostle Thomas. Sure enough, the kitchen grew scented with that heavenly baked goods smell.

What came out were these biscuits that I thought looked rather adorably like clouds:

Of course, biscuits are not supposed to look like clouds, but that’s what an imagination is for. Anne Shirley taught me too well to be disappointed in that! It was time for the taste test.

The Reviews

If it tells you anything, I had already eaten four within ten minutes of them coming out of the oven. They had a nice buttery flavor to them, and drizzled with honey, they tasted divine. What’s more, they were incredibly easy to make (a favorite culinary combination on my part). They probably took less than ten minutes to throw together.

Wizard hat roommate and Clifford roommate concurred; Clifford roommate described them as “incredible,” and the entire batch was gone by the next morning. We have yet another triumph! Lucy Maud stays winning. (We’ll ignore the salmon jello, even as I have an increasingly sick curiosity about it).

I will say, however, that this win comes with a caveat. It was my observance that these did not keep super well. They tasted superb straight out of the oven; good a few hours later; rather dry the next morning. Probably simple enough to place a damp paper towel over them in the microwave and steam them up without drying them out, but these biscuits come with a sunset provision. Much like Mr. Lynde, their hours are numbered.

So, final reviews? Well, if a zero is having to put goose grease on your heels after your first moonlit romance, and a ten is getting puffed sleeves before a fairy queen recital, I’d rate this a golden picnic with the not so poetical sandwiches included

#i did in fact make these again within a day #if that tells you anything #they're just SO easy to make and then you have hot bread lolol #batrachised bakes

[terr4ance]

It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

#cooking #baking #pie #food #worcester sauce <3 #salmon #prawns #shrimp #okay but why are my grandma's salmon tarts so tasty #they're so convenient too because they're already cooked and I can just eat them #did I mention tasty? #this pie was really bloody good too #I took a slice to work for lunch and ended up eating another small slice when I got home as a snack #I then ate another slice for tea #I literally ate half of this pie in one day #my family then ate the other half #my brother doesn't like prawns though so he left his filling #so I ate that today #it was still very tasty #is this how tumblrs use tags? #I think so #hi hello I definitely know how this platform works and am not just here for the aesthetic of being a Tumblr user #thats enough tags for today #my fingers hurt

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that are both healthy and delicious -

1. Quinoa and Roasted Vegetable Bowls:

- Cook quinoa according to package instructions.

- Roast a variety of vegetables (such as bell peppers, zucchini, and broccoli) with olive oil, salt, and pepper in the oven until tender.

- Assemble bowls with quinoa, roasted vegetables, and a protein of your choice (such as grilled chicken or tofu).

- Drizzle with a homemade vinaigrette made with olive oil, lemon juice, and herbs.

2. Turkey and Sweet Potato Chili:

- Brown ground turkey in a large pot with diced onions and garlic.

- Add in diced sweet potatoes, canned tomatoes, black beans, and spices (such as chili powder, cumin, and paprika).

- Let simmer until sweet potatoes are tender and flavors have melded together.

- Divide into individual containers for easy grab-and-go lunches or dinners.

3. Salmon and Asparagus Foil Packets:

- Preheat oven to 400°F.

- Place a piece of salmon fillet on a large piece of aluminum foil.

- Add trimmed asparagus spears, cherry tomatoes, and sliced lemon on top of the salmon.

- Drizzle with olive oil, salt, pepper, and herbs (such as dill or parsley).

- Seal the foil packet and bake in the oven for 15-20 minutes, or until salmon is cooked through.

- Serve with a side of quinoa or brown rice.

4. Chickpea and Vegetable Stir-Fry:

- Sauté diced bell peppers, broccoli, and carrots in a large skillet with olive oil.

- Add in cooked chickpeas and a sauce made from soy sauce, garlic, ginger, and a touch of honey.

- Cook until vegetables are tender and sauce has thickened.

- Serve over brown rice or quinoa for a satisfying and nutrient-dense meal.

These recipes are all packed with nutrients and can be easily prepped ahead of time for quick and healthy meals throughout the week. Enjoy!

#food for thought #food fight #comfort food #fast food #food photography #healthy food #foodie #food #foodpics #foodlover #japanese food #foodmyheart #tw food #lunch recipes #pasta recipes #pasta recipe #salad recipes #soup recipe #recipe #reciprocity #recipies #recipes #healthy salad recipes #cozy fall #cozyhome #cozy cozy #cozy living #autumn cozy #cozy cottage #cozy art

[mycological-mariner]

Please share your special salmon recipe with the whiskey and garlic 👀

YES!!

Okay all this is for one serving, feel free to go nuts I don’t believe in measuring cups. Also, these are more like guidelines than a strict recipe, so go as wild as you want with any of this stuff!

Ingredients:

Salmon

Bell peppers (I prefer the yellow ones for this)

Shallots

Garlic cloves, diced

Garlic salt

Black pepper

Rosemary

Fresh lemon (or lemon juice - or both!)

Whiskey - whichever brand is cheapest

A whole bunch of salad

Herb sauce (any kind will do and is totally optional)

Brown sugar

PREP!!

Get your bell pepper. Half of it is going on the fish, the other half in the salad. DICE!

Get your garlic cloves, however many you think will be good proportionally to your fish. DICE!!

Get a couple of shallots. DICE!!!

Get your lemon, all the bit you squeeze into the fish can be baked with it for extra pain zest- SLICE!! Or if using juice, wait a second.

Get all your herbs and spices.

COOK!

Throw that salmon onto a baking sheet. Take your whiskey and DOUSE it. The heat front the oven will sizzle the alcohol out (this I learned the hard way)

Sprinkle on the brown sugar (trust me)

Take your salt, pepper and other spices and herbs and apply however much you want. Go crazy with the garlic salt.

Get your pepper, garlic and lemon. Apply the lemon. If using the fruit, I recommended chopping it up and putting it on the fish while it bakes (but don’t eat unless you want to - again, lessons learned the hard way)

Add your diced goods!

Throw that sucker in the oven (180 - 200 Celsius, idk the temp marking on my oven wore away a long time ago - my oven is also powered by a nuclear reactor so while it may take 15 minutes for me, you might just wanna check)

Bake until nice and flaky! While you wait, throw together a quick salad! Arugula/rocket, the other half of that bell pepper, tomatoes - go crazy.

REMOVE THE FISH. Remove the lemon from the fish. Place fish on salad. Add herb sauce if you wish.

BOON APPETITE.

(Bonus mushroom side! Also with whiskey! Help I have so much whiskey and wine I don’t know what to do with it!

- Mushrooms, sliced

- double cream, unsliced (have not yet discovered way to slice liquid)

- garlic powder

- brown sugar

- salt

- whiskey

TO MAKE:

Throw it all in a pan on the stove. Add to whatever you want. Great on the salad beneath the salmon.)

I think what this has taught us all is that the only ingredients one will ever need is garlic enough to kill a vampire, whiskey and brown sugar.

If you make this. Well. I hope you like it!! Thanks for asking, I love sharing my recipes that actually work! <3

#naw but really CHEERS! and if you make it I’d love to hear what you think #I’m not the foodie of my family I throw whatever I have in my kitchen into a pot or baking pan and pray #ALSO! whiskey can be replaced with red wine for the mushrooms!! #cooking is cathartic violence for me not peaceful at all and I love it that way #ask #recipes

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 16, 17 and 18

Here is the music/recipe wrap-up for chapters 16, 17 and 18!

You can see the recipes/music under the cover art by @datshitrandom

Some spoilers are below, so if you’d like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3, Chapters 4, 5 and 6, Chapters 7, 8 and 9, Chapters 10, 11 and 12 , Chapters 13, 14 and 15

To see the YouTube playlist for the fic, click here.

******

Chapter 16

Mood music:

Recipies:

You'll find Victoria sponge, Tea sandwiches and Kurt's cookies in earlier chapter recipe wrap ups ( see links above)

“Besides, it's not all for me.  I share with my sister Jean.  By the way, she happens to enjoy those chouquettes you make,” Chef Sylvester tossed out as she continued peering at him over her glasses.

*****

Chapter 17

Mood music:

Recipes:

"Is he off to go take lunch with his boyfriend, then?" Santana asked sarcastically as she continued vigorously stirring the batch of Ceylon Chicken Curry soup she made for the luncheon.

****

Chapter 18

Mood music:

Soon, a bouncy salsa started playing.  Trent wiped his hands on his apron and pulled Santana into an impromptu dance.  She laughed and played along for a few seconds only.

Recipies:

"My pozole," Santana said, smacking him on the arm as she pulled away to return to the stove.  "Don't you dare make me ruin my Abuela's recipe.  Find another dance partner."

Santana's pozole, the recipe of which was handed down to her by her beloved abuela, was simmering on the stovetop.  That was to be partnered with her father's cochinita pibil.  Warm hand-made tortillas sat folded carefully in a towel, ready to be brought to the once dinner was about to be served.

Trent had a Caprese salad in the refrigerator, prepped and ready to serve.  He was putting the finishing touches on an impressive charcuterie board, abundant with tidbits that made even Kurt's mouth water.  Trent had also just taken out some herb parmesan biscuits out of the oven that he had baked.  Kurt had been particularly eying Trent's appetizer version of his parent's boxty recipe that was laid out on a silver serving tray.

As for dessert, that, of course, was left to Kurt.  His addition to the meal were the apple hand pies that were his mother's own recipe and his father's favorite dessert ( when he was allowed to have a treat from his usual heart-healthy diet), an assortment of cookies, as well as some mini dark chocolate tartlets sprinkled with sea salt. 

Think I got them all. Let me know if I missed any.

Sending all my love to you readers who have given this fic a chance. Wow can't believe we're already up to Chapter 18!

Chapter 19 to be posted soon!

#klaine fanfiction #klaine fanfic #klaine fic #klaine fanart #bitbybitwrites #fic: if i can make your heart my home #klaine #kurt hummel #blaine anderson #datshitrandom #klaine prompt reverse bang 2023 #klainepromptreversebang2023 #kprb2023

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

#asks #long post #whew sorry that was a lot

[asiogie]

https://www.tumblr.com/drolos/730283545458802688/dream-please-let-me-make-u-sushi-bake?source=share

pls share how you made that

SUSHI BAKE RECIPE YAY

okok this is a recipe for 1 serving if u wanna make it for multiple people u can just double it so its 1 small tin of boneless skinless salmon (u can do tuna too or whatever) and then 1 or 2 imitation crab meat stick thingys and u kinda tear the crab meat into little bite size strips and mix it with like a big spoonful if cream cheese, a little bit of kewpie mayo and sriracha. and then u layer in your baking dish sushi rice, furikake seasoning, fish mixture, and then top it with more furikake

then put it in a 400 degree oven for like 10-15 mins and then take it out and top with kewpie mayo siracha unagi sauce green onions bonito flakes WHATEVER U LIKE ON SUSHI :D

and then to eat it u take a square of nori seaweed and spoon some sushi bake on it and eat it. best food ever

#ask

[laragazzaconilvuotonegliocchi]

Salmon Quiche Recipe 178 calories per slice!

I enjoy this recipe because I love salmon quiche, but I've had trouble finding a healthier version. Now, I've discovered one! This salmon quiche has approximately 177.25 calories per slice and is quite satisfying.

Ingredients:

- 100 grams of sliced salmon (206 calories)

- 3 eggs (216 calories)

- 20 grams of flour (69 calories)

- 250 ml of sugar-free almond milk (32.5 calories)

- Your choice of cheese (I added half a mozzarella, 186 calories)

- Optional: your favorite spices (I used pepper, a pinch of sea salt, and paprika)

- Optional: tomatoes (if you like)

Instructions:

1. Preheat the oven to 180°C (356°F).

2. In a mixing bowl, combine the sliced salmon, eggs, flour, sugar-free almond milk, and the cheese of your choice. Mix everything together and add your preferred spices. I also added tomatoes because I love them, but it's optional.

3. Line a round cake pan with baking paper and pour in the mixture.

4. Bake in the preheated oven for 35-40 minutes.

The entire quiche has a total of 709 calories. You can cut it into 4 generous slices, each with approximately 177.25 calories.

Enjoy your homemade salmon quiche and stay safe🫶🏻

#low cal restriction #tw ana diary #tw ed but not sheeran #tw ed diet #ana meal #ed meals #low cal meal #low calorie meals #low cal diet #ed low cal #ed bllog #ed recipes #ana dairy #tw ana shit #ana trigger #notprojustusingthetags #ed behaviour tw #tw ed ana #ed relapse #tw disordered eating

[onionchoppingninja]

The Salmon Dish from SPY X FAMILY (that tastes like a kiss)

I’ve loved the manga ever since it came out, and glad that there’s an anime now so that there’s more merch! The latest chapters of Loid’s past were really heartwrenching. Glad that a second season has been announced!

Here’s an easy recipe for the salmon dish that apparently tastes like a kiss. The official cafe has it just as marinated smoked salmon, but I was wondering what kind of European dish it could also be, (because smoked salmon doesn’t require “cooking”) when I stumbled on this jar of tartare sauce on sale, and decided to do a recipe along the lines of what was shown on the jar.

Ingredients

- Salmon slices

- Tartare Sauce

- Salt, to taste

- Lemon Wedge

Method

1. Sprinkle salt on the salmon slices.

2. Line a tray with baking paper and bake the salmon gently at 150-180 Celcius for around 8 minutes, or until the salmon doesn’t look transparent anymore.

3. Remove from oven, and garnish with Tartare Sauce and a Lemon Wedge!

4. Enjoy!

5. Kiss Loid for making such a delicious dish.

(Also, this is the hottest Yuri since Yuri(s) on Ice) ++++++

For more fan recipes, follow me @onionchoppingninja!

And check out my: Recipe Archive | Instagram | Facebook

#spy x family #spyxfamily #loid x yor #anime recipes #anime food #spy x family yor #spy x family loid #spy x family yuri #yuri #salmon #salmon dish #that salmon dish #spy x family saturdays #anime gif #manga recipes #manga food