How Many Times Can I Use the Word “Moist” To Describe My #Lawrys Salmon?

by Angie [A Whole Lot of Nothing] on August 14, 2011

in All About Me,I like to eat,Sponsored

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:

  1. Less than 5 ingredients.
  2. Simple, easy-to-understand steps.
  3. If it comes from a box or bag, even better.
  4. Stay out of my way.
  5. 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
(Serves 4)

INGREDIENTS:
(4) 4 oz. salmon filets
Lawry’s Balsamic Herb Marinade
2 cups pineapple chunks

Directions:
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:

Crostini with white bean spread, arugula & prosciutto appetizer by Leigh and Melanie
(Makes 20-30 appetizers, depending on size of your baguette)

INGREDIENTS
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.

Lemon Sautéed Asparagus by Jen and Jessica
Jessica’s postJen’s post 
(serves 4)

INGREDIENTS
Extra Virgin Olive Oil
One Whole Lemon
Fresh Asparagus
Lawry’s Seasoned Salt
Grated Parmesan Cheese (fresh or in jar)

Directions:
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.

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{ 11 comments… read them below or add one }

1 Mark August 14, 2011 at 11:19 pm

Awesome recipe! Just cooked it myself, best asparagus ever!

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2 diana August 15, 2011 at 11:02 am

So freakin proud of you right now! Did the girls eat it too? This along with a nice green veggie is a perfect meal for your family. Oh by the way..I made the salsa for bunko and everyone wanted the recipe.

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3 Angie [A Whole Lot of Nothing] August 16, 2011 at 12:09 pm

Yeah, right, they ate it. Patrick tried a bite, but he doesn’t like salmon.

And yay for the salsa! It’s gooood.

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4 Amber August 15, 2011 at 11:57 am

I love salmon and pineapples, but I had never thought of combining the two together! That actually sounds delicious. Great idea for taking a boring dish and giving it some extra flavor. Sounds really simple to make too which is key for me because I’m a disaster with anything beyond toast.

Also, I like rule number five.

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5 Angie [A Whole Lot of Nothing] August 16, 2011 at 12:10 pm

Like, almost easier than ordering pizza.

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6 Jen August 15, 2011 at 12:46 pm

I…don’t even eat salmon and I still want to try this. Great recipes girls!

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7 Angie [A Whole Lot of Nothing] August 16, 2011 at 12:10 pm

Try it on chicken. I’m doing it that way next time.

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8 The Diaper Diaries August 15, 2011 at 1:24 pm

The word moist completely creeps me out. But the whole meal looks awesome!!

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9 Angie [A Whole Lot of Nothing] August 16, 2011 at 12:11 pm

It’s moist delicious.

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10 Jessica August 16, 2011 at 7:45 am

You had me fooled, your salsa at the Frito Lay event was incredible (it won the blue ribbon) and now you helped create this fabulous salmon recipe. You are a closet chef! 🙂

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11 Angie [A Whole Lot of Nothing] August 16, 2011 at 12:12 pm

I have everyone fooled apparently, even myself.

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