If you know me, you know I’m not what you would call a “food blogger,” but that’s exactly what I was asked by The Motherhood to do. Write a blog post about food that I made. Me. Clearly, they have more faith in my cooking abilities than I have, because this is the second time they’ve asked me to write about food and making food BY MYSELF.
For this challenge, The Motherhood partnered with Lawry’s seasonings and sent me and 5 other Orlando-area bloggers a set of three seasonings from which to choose in our dish. Amanda and I were selected to create and make a main entree, and since my idea of a side dish is microwaveable frozen veggies I steam-in-a-bag, I’m glad that’s what we were given. Being the less-than-creative food fixer that I am, Amanda thought up the salmon concoction we made. My important “approval of the entree” vote was quick as soon as I saw how many ingredients she listed: three. THREE INGREDIENTS. I’m no mathematician, but three is less than five, and five is the number of ingredients that cannot be exceeded when I make a meal.
Speaking of innocuous rules, I have these qualifications for what meals I will and will not make and how I make it in my kitchen:
- Less than 5 ingredients.
- Simple, easy-to-understand steps.
- If it comes from a box or bag, even better.
- Stay out of my way.
- If it tastes like poo, don’t tell me or my fork meets your eyeball.
Meeting all of my innocuous rules is our main dish:
Baked Balsamic Pineapple Salmon by Amanda and Angie
(4) 4 oz. salmon filets
Lawry’s Balsamic Herb Marinade
2 cups pineapple chunks
1. Marinade salmon filet with Lawry’s Balsamic Herb Marinade (no less than 30 minutes)
2. Place salmon in baking dish
3. Cover salmon with pineapples
4. Bake on 350 for 1/2 hour or until salmon flakes
5. Remove from oven
6. Drizzle with Lawry’s Balsamic Herb Marinade
Dudes. DUDES. It was crazy, stupid, ridiculously easy, and even more importantly, it was delicious. Wait. No. Not just delicious, it was amazing. Maybe I’m using such extreme descriptors because of how easy it was to make, but it really was good. I’m sure you agree that the worst kind of fish is dry salmon. My salmon was moist, flaky, moist, and healthy. I’m shocked at how moist it was all the way to the center of the thick cut. Crazy moist. DELICIOUSLY moist.
If you’re a salmon eater, try this recipe. It’s super simple, super easy, and super moist, healthy salmon.
The other 4 Orlando bloggers made 2 different dishes:
1 baguette, sliced into 1/2-inch thick slices
1 can cannelini beans (or other white bean, such as Great Northern)
2 T. extra virgin olive oil
1/2 tsp. Lawry’s Seasoned Salt
1/4 tsp. black pepper
Baby arugula (about 1/2 cup)
Thinly-sliced prosciutto (about 1/4 pound)
1. Toast your bread slices on both sides. This can be done in an oven, or the Florida summer method, which doesn’t require heating up the oven: Heat a dry skillet over medium high heat. Add bread slices and toast for about 30 seconds per side. Watch closely so they don’t burn.
2. Make the white bean spread. Drain the liquid from the can of beans. Add to a food processor and puree. Add olive oil, Lawry’s Seasoned Salt and pepper and process until well blended.
3. Assemble the crostini. Spread about 2 tsp. of the bean spread on each baguette. Top with 3-4 pieces of baby arugula and a small slice of the prosciutto.
Extra Virgin Olive Oil
One Whole Lemon
Lawry’s Seasoned Salt
Grated Parmesan Cheese (fresh or in jar)
1. While cleaning asparagus, heat olive oil in medium sauté pan.
2. Place cleaned asparagus in pan and squeeze lemon juice on top.
3. While cooking, top with zest from lemon and add a few dashes of Lawry’s Seasoned Salt.
4. Turn the asparagus while cooking until desired tenderness and color is achieved. Be careful not to overcook or burn the asparagus. It will turn a brighter green color when ready.
5. Remove from pan and place in serving dish. Sprinkle fresh parmesan cheese, lemon zest and Lawry’s Seasoned Salt on top prior to serving. Season to your satisfaction.
Do NOT let the simplicity of this recipe fool you, the asparagus turned out so delicious. The Lawry’s Seasoned Salt just added to the amazing flavor. My family devoured it and begged for more! Lawry’s has helped turn an ordinary vegetable into an extraordinary masterpiece!
Go forth and cook some food! If I can do it, YOU can do it.
No, seriously. I’m a horribly anxious cook who hates cooking new things, but with the Balsamic Marinade from Lawry’s, I actually made something that didn’t make me want to board up my kitchen.
DISCLOSURE: While I received a stipend and the ingredients needed for my recipe from The Motherhood and Lawry’s, all opinions and crazy ideas are mine alone.