I often find myself alone at dinnertime due to The Hubs frequent traveler status, and I have to say, I’m pretty darn awesome at making single serving meals. This soy ginger salmon can easily be made for a crowd, but on this winter evening, it’s just me, and my home grown dinner.
Although I miss The Hubs when he’s gone, solitude works for me. I think other creative spirits will sympathize with my frequent need for quiet contemplation. When I get “in the zone”, even if that means just staring off into space while formulating and idea, I cannot be disturbed. Sorry Hubs, I don’t want to hear about football right now.
After all, without The Hubs’ absence, this blog never would have been born.
I’m pretty proud of this meal because I grew the carrots, broccoli and herbs myself, and I got the lemon from a friend’s tree. The only thing I purchased was the salmon filet. I planted those carrot seeds last March, and I’m finally enjoying the fruits of my labor….even if they are a bit stubby. All those moments of quiet contemplation out in my garden have led me to this delicious dinner for one.
Simple, healthy, fresh and tasty. That’s the way I like to eat. This soy ginger salmon is all of those things. The Hubs is more of a spicy, carb and meat-centric type of guy, so I’ll save those meals for when he’s in town.
Soy Ginger Salmon
Soy Ginger Salmon Recipe
- 1 medium salmon filet
- 1 Tablespoon soy sauce
- 1/2 Tablespoon minced ginger
- 1/2 Tablespoon minced garlic
- 1 tsp sesame oil
- 2 lemon slices
- 1 cup mixed vegetables chopped (I used broccoli and carrots)
- 3 sprigs fresh parsley
- 3 sprigs fresh basil
Preheat oven to 350 degrees
In a small bowl whisk together soy sauce, ginger, garlic and sesame oil.
Sprinkle salmon filet with salt and pepper.
Place herbs at the bottom of a Paper Chef Parchment Paper Bag . Alternately, you can create a bag by placing 2 pieces of parchment paper on top of each other and roll up the sides to seal.
Spread the vegetables on top of the herbs. Drizzle with 1 Tablespoon of the soy mixture.
Place the salmon on top of the vegetables. Brush with remaining soy mixture. Top with lemon slices.
Roll up the end of the bag, and cook on a baking sheet for 25 minutes or until salmon is cooked through.