Monday, May 7, 2012

No Stress; Just Me and Some Salmon

There are few opportunities in life when your work load (from school and your job) seems to lift off of your shoulders and you have a moment to just breathe and nourish yourself. Yes, I have had to study for finals, but comparatively they are a breeze when I look at the rest of the things I dealt with this semester.
Tonight, I enjoyed my own Yoga practice, for the first time in weeks. I had the space and peace of mind to cook whatever I wanted, and enjoy it with some quiet music and my studies.

My favorite main course always consists of salmon. Here I roasted the salmon with a dry rub, served it atop a dollop of tzatziki sauce, and a mukimame pureé. With all that yoga giving me excellent circulation, the protein and omega-3's to give me energy and mental focus. All I can say is "Earth Science final... Bring it."

**A later addition to this post, I wanted to share an awesome resource that I use to find sustainably caught seafood in my area. Check out the Monterey Bay Aquarium's "Seafood Watch" App on your smart phone or iPad. It informs you on the Best Choice, Better Choices, and Options you should Avoid. It also helps you find locations in your area that sell sustainably caught fish. Keep our oceans and your body healthy! Use this APP!**

Roasted Salmon with Mukimame Purée
and Tztatziki Sauce

Serves 1

For the Tzatziki Sauce
• 1 cup plain non-fat greek yogurt
•  1/3 of a medium cucumber, removed of seeds
•  1 Tbs minced garlic
•  1 Tbs extra virgin olive oil
•  1/4 tsp apple cider vinegar
•  4 large mint leaves, chopped fine
•  1/2 tsp sea salt
•  pinch of fresh lemon zest

For the Mukimame Purée
•  1/2 cup frozen mukimame (shelled soybeans)
•  1 tsp olive oil
•  2 large mint leaves
•  1 tsp fresh minced garlic
•  1/2 tsp sea salt

•  1/4 cup plain non-fat greek yogurt
•  1 Tbs hot black tea (or hot water if you don't have the tea!)

For the Salmon
•  1 4-6 oz fillet of salmon (or your preferred size)
•  1/2 tsp McCormick Rotisserie Chicken Seasoning
•  1/2 tsp garlic powder
•  pinch of parsley
•  salt and pepper to taste
•  pinch of cayenne pepper
•  1/4 tsp basil
•  1/2 tsp olive oil
•  fresh lemon zest


Prepare the tzatziki sauce first.
  1. Chop cucumber into small, tiny pieces (make sure you remove the seeds!) 
  2. Mince the garlic.
  3. Comine all the ingredients in a bowl and mix well.
  4. Refrigerate in an air tight container (it will keep for about a week and a half!)
Prepare the Mukimame Purée
  1. Combine all ingredients in your food processor or blender.
  2. Pulse/blend until it is smooth, but still has texture.
  3. Refrigerate until you are ready to serve. 
Prepare the Salmon
  1. Preheat oven to 400ºF.
  2. Line a baking sheet with foil, and spray with some cooking spray.
  3. Lay salmon on the baking sheet.
  4. Combine all dry spices in a small bowl; then sprinkle evenly on top of the salmon fillet.
  5. Drizzle the olive oil on top of the fillet and smooth around with the back of a spoon.
  6. Sprinkle some fresh grated lemon zest on top.
  7. Roast in the oven at 400ºF for 12 minutes (depending on the size of your salmon fillet, it might need a couple more minutes - watch carefully!)
Serve the salmon on top of the tzatziki sauce and top with a dollop of your pureé.
Accompany the meal with some tossed salad and some toasted pita bread and you have yourself a delicious and nutritious pre-final exam meal!

P.S. This also marks the first time that I have cooked a meal in my new apartment! This marks the end of my year in the dorm and learning to deal with cooking by using just a couple appliances. So happy to have a kitchen! Although, I did still use my Breville Toaster Oven, since it is 100º outside and the larger oven tends to make my apartment REALLY hot.

P.S.S. This also marks the first recipe to make it onto the popular foodie database, Tastespotting! I am so excited!!!

P.S.S.S. Just an update on that Earth Science Final - I got a 94!



  1. I came across this from Tastespotting..excellent recipe! The marriage of flavours and textures was really to die for.

    1. Why thank you! That is such a compliment! It was my first recipe ever published on Tastespotting! I was so excited.

  2. I've made the salmon (without the mukimame puree) twice now, and it's wonderful! Annz put me on to it (my daughter) and I thank you for posting it.

    1. That is wonderful Deborah! It makes me feel incredibly excited to share something I love, and to know that you love it too!