Recipe: Lemon Dill Salmon

Lemon Dill Salmon

For the longest time, I was afraid of cooking fish. Then I realized it’s actually quite easy to cook and bake. Today, I’m sharing one of my go-to fish dishes — a lemon dill salmon recipe. I like to serve this dish with a side of sauteed vegetables. Let me know if you try this recipe. Do you have a go-to fish recipe? I would love to try it!

Time:  35 minutes
Ingredients: 1 uncooked salmon fillet or salmon steak, 1/4 cup of melted butter (substitute: grapeseed oil or any preferred cooking oil), zesty lemon seasoning, 1 lemon, and dill.

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse the uncooked salmon fillet or salmon steak in cold water. Then pat dry with a paper towel.
  3. Place the salmon onto a foiled baking sheet or plate.
  4. Lightly coat the salmon with 1/4 cup of melted butter. You can substitute the butter with your preferred cooking oil. (I like to use grapeseed oil as a healthy alternative.)
  5. Season the salmon with a zesty lemon seasoning.
  6. Chop a handful of dill (without the stems). Then sprinkle the dill all over the salmon.
  7. Cut a lemon into slices. Squeeze the juice from a slice of lemon, and then drizzle the lemon juice all over the salmon. Evenly place the remaining lemon slices on top of the salmon.
  8. Bake the salmon for 35 minutes.
  9. Remove lemon slices from the salmon before eating.

Also, you can watch my instructional video on my Facebook page.

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Recipe: Corned Beef with Potatoes and Cabbage

Corned Beef with Potatoes and Cabbage

Every year on St. Patrick’s Day, my family prepares a corned beef dinner in celebration of the Irish-American tradition (even though we’re obviously not Irish). This year I was responsible for cooking the dinner. Below is the corned beef with potatoes and cabbage recipe I cooked for my family last night. I promise you’ll be pleasantly satisfied with the flavorful and tender corned beef. If you decide to try this recipe, let me know what you think. Bain taitneamh as do bhéile! (Translate to “enjoy your meal” in Irish.)

Time: 4 hours
Ingredients: 1 uncooked corned beef brisket (includes spice packet), 1 onion, and vegetables (e.g., cabbagepotatoes, carrots, and onions).
Sauce ingredients: mustard, honey, and mayonnaise.

  1. Rinse the uncooked corned beef brisket under cold water.
  2. Season the brisket with the spice packet that it came with.
  3. Place the brisket into a large pot.
  4. Add 1 chopped onion into the pot.
  5. Poke the brisket with a fork.
  6. Add enough water to cover the brisket and chopped onion.
  7. Cover the pot and boil for about 30 minutes, then let it simmer on medium-low heat for 2.5 hours.
  8. Add your chopped vegetables (e.g., cabbage, potatoes, carrots, and onions) into the pot, and let it simmer for another hour. (I chopped and added 1 head of cabbage and 6 red-skinned potatoes to my pot.)
  9. Remove the brisket from the pot, and let it rest before cutting into the brisket.
  10. Cut the brisket across the grain to prevent the meat from falling apart too easily.
  11. Take out the vegetables and discard the liquid from the pot.
  12. Sauce: Mix mustard, honey, and mayonnaise.

Also, you can watch my instructional video on my Facebook page.

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