This morning, I did something that I rarely remember to do. I took something out of the freezer to defrost. Gasp! In my morning rush, I can usually only handle my coffee and the kid’s lunches. In that order. As I was literally running out the door, I did a mad dash to the freezer and grabbed a couple of Ziploc pouches of frozen salmon. I buy large quantities of salmon at a time, and then freeze in meal size pouches. IIn theory, it’s a smart thing to do – when the process works. I often forget to take it out and am left scrambling at 5:30, and often running to the store for some fresh, defrosted fish or a brick of tofu. Things worked out in my favor today. This meant that a tasty and healthy dinner could happen in a reasonable amount of time. We even covered all of the basic food groups! Rah, Rah!
Baked Salmon with a Cumin Rub
Ingredients
1 pound of salmon fillet
2 tbsp. olive oil
1 tbsp. crushed garlic
1 tbsp. crushed ginger
1 tbsp. cumin
salt
pepper
Preheat oven to 400.
Mix the olive oil with the spices.
Rub the spice paste on to the salmon.
Let the salmon marinate for about 20 minutes.
Bake in the oven for about 11 minutes. You don’t want to overcook the salmon.
Serve with a salad and some brown rice. Enjoy!
About Hindy Garfinkel