Salt Grilled Salmon (Shiozake)

It’s been quite a crazy start to the week here on Add A Little. How’s it been for you?
Yesterday was pretty cray to the cray to be honest. First of all, I make breakfast and the scariest bug was hanging off a calendar (think moth crossed with daddy long legs). I have a phobia of bugs so I was a bit like ASDFGHJKL OMFSGFSIDFUH. As well as that, I missed my bus THEN missed my stop on the way to school and overall it was a pretty hectic day!

How was your start to the week?

On another (slightly more joyful note), I’ve been on a bit of a chicken kick this week so had a lil break from it and this is one of the easiest and tastiest things to make in my repertoire (ooh fancy I know!) and I made a video guys (appreciate 😉 )

I hope you can try it out for yourself : the crispy outer layer that encases tender, falling apart salmon! Delicious!

Salt Grilled Salmon (Shiozake) dairy free, gluten free
Serves 2

Under 30 minutes for a delicious and healthy weeknight meal to be on the table -what more could you want? Salmon is tender and flaky with a crispy crust! Serve with a good squeeze of lemon and it’s fantastic the next day in a salad.

2 fillets of salmon
Sea salt
Lemon, to serve

Preheat the oven to 180ºC.

Salt the salmon liberally and leave on the side for about 10 minutes.

After about 10 minutes, dab the salmon with a tissue to get rid of any excess moisture and add a touch more salt.

Place skin side down in a hot oven for 15 minutes until cooked through, but still tender inside.
*If you want crispy edges, place salmon ‘meat’ side down, rather than the skin, or flip halfway through cooking so it doesn’t stick to the foil.

Serve immediately.

Advertisement

Salmon, Asparagus and Avocado Salad & 1st Blog Birthday!

Firstly, I don’t know if you can tell, but…

I GOT A NEW CAMERA!

Oh em gee. I am seriously (still) internally freaking out! It’s so gorgeous and literally so HD it makes me want to weep.

Just look at that quality. Weep worthy or what.

I can’t wait to improve my photography and make (and eat) lots more food! I think it’s the perfect time to get a new camera as my blog is turning one! Literally today! One year ago, I wrote my first post! I can’t believe how quickly time has flown and thank you all so much. This has honestly been one of the best decisions I’ve made and it really has changed my life for the better! I urge anyone that wants to start a blog to do so 🙂

Whether you’re a new reader just stopping by or you’ve followed my blog for a while – THANK YOU! Honestly, it means so much to me that people have been enjoying it by leaving comments and e-mails!
I can’t wait to see what the future holds but I will carry on blogging fo’ sho’!

Aaaanndddd… in other news, exam results are on Thursday. That’s in two. days. time.
ASDFGHJKL is how my brain is feeling about this.
But good luck to everyone out there! As long as you tried your best, you’ll have done the best you can!

Salmon, Asparagus and Avocado Salad dairy free, gluten free

This salad is perfect for a light lunch or you could serve it atop brown rice or another grain. You could also drizzle it with toasted sesame oil and sprinkle sesame seeds on top for more of an Asian vibe.Feel free to also poach salmon or trout, which is delicious, but has a less strong flavour.

Bunch of asparagus, cut diagonally
1/2 avocado, cubed
A few slices of smoked salmon (I used applewood and oak smoked)
Extra virgin olive oil
Apple cider vinegar
Lemon
Salt and pepper

Place the asparagus and boil in salted water until tender.

Once done, put straight into ice cold water to cool down and keep the colour vibrant.

Mix together the olive oil, vinegar, squeeze of lemon and salt and pepper to taste.
Once the dressing is done, stir the asparagus in it.

Just before serving, add the avocado and salmon on top.
Drizzle with a touch more olive oil and freshly ground pepper.