I’ve been having a serious case of the blank page syndrome. This is the main reason why this post is so late. I’ve been staring at my screen for the past week, not knowing what to say to you. Not that this recipe is not good. It’s actually one of the most inspiring ones I’ve done in a while, in my opinion. It’s so delicious, I cooked it twice in the same week.
But for some reason, everything I wanted to way about it felt forced or repetitive. We all know what my blog is about, and all solo cooks know the struggle that comes with cooking for one. There is no need to go over these points again.
Step 2 to 4: Remove and discard the skin of the salmon fillet and poach for 10 minutes
Step 7 and 8: Remove the salmon from the pan with a slotted spoon and cook the peas in the same water used for the fish.
I’m even considering cutting back on my writing, to allow for a more regular flow of recipes, I have a long list I want to share. Maybe without the pressure of putting down words, it could be done more spontaneously. Because, you see, writing doesn’t come naturally to me. It takes time and effort and although I enjoy the process, it can be very difficult.
So we will see how this blog evolves. I think sharing a recipe is the most important aspect of this blog and I’m willing to cut down on words to keep this going. If a post is direct and to the point, I’ve most likely had the visit of Mr blank page and the same old “it’s amazing” chorus is all I’ve got.
Step 5: Prepare the dressing by mixing all ingredients together.
Having said that. I still manage to get a few words out about this “amazing” recipe.
It’s a well-being and well balance meal, full of proteins and low in carbs, with ingredients that round the whole dish up. With sweet peas, salty feta, tangy capers and crunchy radishes. Let’s not forget about the mint and yogurt dressing that add freshness and creaminess to a revitalizing meal.
- 1 Salmon fillet
- a drizzle Olive oil
- 12 Mint leaves
- 2-3 Radishes
- 2 tbsp (30g) Feta
- 1/4 tsp Capers
- 1 cup Peas (frozen or fresh)
- a handful Watercress
- 2 tbsp Greek yogurt
- Zest of half a Lemon
- a squeeze Lemon juice
- Bring a saucepan of salted water to a soft boil.
- Remove the skin of the salmon fillet by placing it, skin-side down, on a chopping board. With a sharp knife, make a small cut between the skin and the flesh on one end. Firmly hold the skin down with your fingers and cut along the length of the fillet while pulling the skin in the opposite direction.
- Discard the skin and rinse the fish to remove any scales that might have gotten stuck to it.
- Poach salmon for 10 minutes.
- In the meantime, prepare the dressing by mixing all the ingredients together. Keep aside.
- Take the salad ingredients out. Pick the mint leaves, slice the radishes and crumble the feta. Keep aside.
- Remove the salmon from the pan with a slotted spoon. Season, drizzle with olive oil and let rest for a few minutes, while you cook the peas.
- In the same water used for the fish, boil the peas according to package instruction. Drain and run under cold water to cool down.
- Plate the watercress, mint, capers, radishes and peas. Sprinkle the feta and top with the poached salmon fillet. Serve with the lemony yogurt dressing and dig in.
- The fish skin is much tougher that the flesh, so don’t be scared for running your knife quite close to it.