Some people like to eat healthy in the summertime because it’s beach season or whatever. I like to make eating healthy a game with cancer. I’m playing my hand, which is strong, so cancer’s going have to work hard to get me. With that said, I live in New York, so there’s no telling the amount of carcinogens that ravage me without me knowing. Because of this, I’m always upping the ante with cancer; my latest re-raise has been adding a serious amount of salmon to my diet. There is a lovely fish market in my neighborhood, so last weekend, we ventured in and purchased some fresh wild salmon. I also bought some yellow potatoes and some red potatoes, some shiitake mushrooms and asparagus for a side dish, which I had to start first for this meal:
I rubbed the salmon with lemon, then topped it with a mixture of: 1 tsp olive oil, 1 tsp dijon mustard, 1 tsp whole grain mustard, 1/2 tsp rosemary, 1/2 tsp thyme, some breadcrumbs and a little parmesan cheese.
You can either take the side dish out or leave it in when you put the salmon in (depends on how well-done you like veggies), but the salmon goes in at the same temperature (450) for about 12-15 minutes. A little tip: just keep an eye on it, a minute or two can make or break the doneness of this delicate fish.
It’s silly that I captioned the photo “cheese (optional)” because everything on this blog is “optional.” I view all recipes as merely jumping off points, ripe for adjustments and modifications. I do hope you’ll view these recipes in a similar manner. Remember: Can’t nobody teach you how to do you; you just gotta do you.
Suck it, cancer.
2 responses to “Mustard and Herb Glazed Salmon”
if the amount of salmon you eat varies directly inversely with cancer, I will live to be 1000
Haha, not sure if the link is exact, but it can’t hurt!!