Nutrition example: Lunch recipe 2 – Salmon

Today I’ll share two of my favorite quick, healthy and tasty salmon recipes. I use farmed Norwegian salmon; perhaps a somewhat controversial choice, but one which I am comfortable with as described in this post. As is demanded by a sustainable nutritional environment, these recipes are quick and practical to make, good for your health and very tasty.

Recipe 1:

Put the oven on grill and put a stainless steel pan (with a stainless steel handle) in the oven to heat up.

While the pan is heating, chop up one onion and around 10 mushrooms.

Sauté the onions and mushrooms in vegetable broth for 7 minutes (do not use oil since the high temperatures reached by oil will destroy some of the vital nutrients in these vegetables).

Cover the sauté pan for the first 3 minutes so that the vegetables cook thoroughly and use this time to chop up a clove of garlic. 

Remove the cover from the pan for the last 4 minutes to let most of the moisture eveporate. Stir regularly as the moisture reduces.

Once done, transfer the onions and mushrooms to a mixing bowl and mix in the garlic together with some salt, pepper and olive oil to taste.

Rub four salmon fillets with the juice from half a lemon together with some salt, pepper and ground garlic.

Remove the hot pan from the oven, quickly put in the salmon and grill in the oven for 7 minutes.

Use these 7 minutes to clean up and set the table.

Total preparation, cooking and cleanup time: 20 minutes.

Recipe 2:

Preheat the oven at 200 degrees Centigrade and put in the pan to heat up.

While the oven is heating up, season some salmon fillets in the same way as described above.

Slice some pickled beets (just enough to spread evenly in a single layer on the salmon) into strips.

Get some brown rice cooking.

Take out the hot pan, place the salmon in the pan and spread the sliced beets on top of the salmon.

Cook in the oven for 20 minutes.

Preparation time: 10 minutes. Cooking time: 20 minutes.

I mostly make one of these recipes for lunch on Saturday, eat half of it right away and store the other half in the fridge for lunch on Sunday. It keeps well in the fridge and tastes just as good when heated up in the microwave the next day.

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