The Husband went fishing last Friday and caught 2 sockeye salmon! He was pretty proud of his catch and “claimed” that he can be the “provider” for the family (hehe…men and their pride).
The cost of the fishing license with salmon fish tag is $54 until March 2015. I hope he will be going to fish more often to benefit from buying the fishing license!
What I did with the the fish:
#1: Baked Salmon with Pesto and Sundried Tomatoes: Time 1/2 hour (15 mins prep and 15 mins in oven)
2 cups of fresh basil
1/2 cup of extra virgin olive oil
1/4 cup of pine nuts
1 tablespoon of minced garlic
3/4 lemon sliced thinly
1/2 cup chopped sundried tomato
1 side of the salmon fillet (from head to tail)
- Make the pesto sauce: put the basil, olive oil, pine nuts and minced garlic in a chopper and chop it up
- Spread the sundried tomato onto the salmon
- Spread the pesto sauce onto the salmon – mix it around with sundried tomatoes
- Place the thinly slicked lemon onto the salmon like this:
- Cover up the salmon with tin-foil and bake it for 15 minutes at 350 degrees Celsius – be careful not to overcook the salmon! 🙂 (Add salt and pepper to taste)
#2 Fish Head Soup: My apologies for the fish head! I couldn’t hid it to make it look a bit appetizing!
1 package of medium firm tofu
10 baby bok choy or shanghai bok choy
1/2 pound of salted pork (can be bought in asian stores)
1 salmon fish head & some fish bones if you have
5 slices of ginger
6 cups of water
- Bring 6 cups of water to boil.
- Heat 1 tablespoon of olive oil in a heated wok. Once the oil is hot, pan fry the fish head on both sides and the fish bones until it browns. (I didn’t pan fry it enough, so my soup didn’t come out milk white)
- Transfer the fish head & bones onto a plate with a paper napkin to soak up the oil
- Add the the fish head & bones to the boiling water. Add the ginger, tofu and the salted pork to the pot of boiling water as well.
- Boil for 15 minutes
- Add the baby bok choy into the boiling soup.
- Wait until the soup boils again. Once it boils, turn the heat down and simmer it for another 20 minutes and you are done!
Quinoa with Sweet Bell Peppers and Onions:
1/4 diced red onion
1/4 cup of fresh cilantro
1 dice red bell pepper (med size)
1 dice green bell pepper (med size)
1 cup of quinoa
2 tsp of olive oil
2 cups of boiling hot water
- Heat 1 tsp olive oil in a small pot and add 1 cup of quinoa into the pot. Once the quinoa starts to turn brown, add 2 of water. Once the water is added, put the pot lid on and remove the pot away from the stove. The quinoa will cook quite nicely on its own
- Heat up 1 tsp of olive oil in a pan / wok. Add the red onion and cilantro into the pan. Once the red onion starts to brown a bit, add the diced green and red peppers into the pan and stir fry it for about 3 minutes.
- Once the peppers and onions are cooked, transfer the contents of the pan into a mixing bowl.
- Let it cool down for 5 minutes before adding the cooked quinoa into the mixing bowl.
- Mix the quinoa with the diced onion and the pepper sand voila! You have a nice healthy yummy dish! You can add salt / pepper to taste if you like!
Grilled Zucchini from the Garden:
I pretty much just rubbed olive oil, salt and pepper to the chopped up zucchini and handed it to the Husband to barbecue it 🙂 Super Yummy!
We had all this for our dinner on Sunday night and we were able to make another 4 lunches out of all these food!
Without buying the fish and the zucchini, I went to the grocery store and spent about $12 to get all the ingredients that I needed: tofu, cilantro, green pepper, red pepper, basil, lemon, red onion, pine nuts, baby bok choy,.
I had quinoa, salted pork, and minced garlic at home already!
Not bad for $12 bucks eh? How do your meals add up when you cook at home?