Cooking

I made this delicious salmon last night.  I usually buy a whole filet, cut it into pieces, cook one or two of them and freeze the rest for later.  Or buy a bag of pre-cut salmon from a grocery store or Sam’s Club.  This time, I decided to cook the entire thing.  It actually happened by accident.  I got it for the at-home Valentine’s Day dinner that I was cooking with my boyfriend.  When I realized that a menu of jerk chicken thighs and legs, salmon filet, Mexican rice, salad and some desserts from Jim Alesci’s was a bit much for two people, I decided to edit the menu by removing the salmon.  That left me wondering what to do with it.  I didn’t want to do the same thing I always did.  While looking at it I sarcastically said to myself out loud, “I should just cook the entire da** thing.”  That gave me an idea!  I would “just cook the entire da** thing”!  After opening up my kitchen cabinet that contained, not exaggerating, at least 21 spices, I chose McCormick’s Jerk seasoning.  After preheating the oven to 425-degrees, I sprinkled the salmon with salt, generously rubbed the jerk spice all over the salmon, smeared it with olive oil, and threw it into the oven for 20 minutes.  The end result was this.  I love it!  I have been making it the main feature in so many dishes for so many meals, including breakfast.  This isn’t to say that I am turning my back on salmon pieces, but this baby will definitely be added to my repertoire.

Salmon Filet - Whole - Jerk