Hey, remember me? Rosemary who cooks a lot. I can forgive you if you don’t, I have been SO busy I didn’t post a new recipe all last week! That was first…and hopefully a last. With the holiday’s approaching and some last minute airline tickets to use up, it’s been a while since I have been in my kitchen. Last night was my first time cooking in over a week and the meal I prepared was so tasty! It’s good to be back!
A portion of the recipe came from:
The other portion of the recipe came from my head.
The portion of the recipe from the cookbook was called Rapid Salmon. To make the salmon I first heated oil in my cast iron skillet over high heat. Once hot I added crushed garlic and minced ginger. I stirred almost continually for 30 seconds.
Then I added minced lemongrass. Again I stirred almost continually for 30 seconds.
Then I added thick strips of salmon. I let the salmon cook, stirring frequently for a few minutes, when the fish was starting to flake apart.
And now I know why the recipe was called Rapid Salmon, because it’s done…in less than 5 minutes! I removed the salmon from the skillet and let it rest.
I continued cooking with a recipe idea from my head. I lowered the heat to medium low and added chopped bacon strips to the skillet. I let them render and brown.
When the bacon was cooked I added spinach and teriyaki sauce. I stirred continually for about a minute while the spinach began to wilt.
I divided the spinach up over 2 plates, topped with the salmon, a squeeze of lime juice and a few thinly sliced green onions.
The Verdict: As I said at the beginning of the post, it’s good to back in the kitchen! And it’s great to make such a homerun after a stretch away. This recipe was SO fast and SO tasty and SO SO pretty looking! This recipe would make a great busy weeknight recipe for sure!
P.S. – I promise not to wait over a week before posting my next blog post!
- 1 TB canola oil
- 1 garlic clove, crushed
- 1 tsp ginger, minced
- 1 stalk of lemongrass, tender part minced
- 12 oz salmon fillet, skin removed and cut into 6 thick strips
- 2 pieces of bacon, chopped
- 2 cups of spinach
- 2 tsp teriyaki sauce
- ½ lime, juiced
- 1 scallion, thinly sliced
- Heat oil in a cast iron skillet over high heat. Once hot add garlic and ginger. Stir continually for 30 seconds then add lemongrass. Stir again continually for 30 seconds then add salmon pieces. Stir frequently until salmon begins to fall apart, between 2 and 4 minutes, then remove salmon from skillet and set aside to rest.
- Lower heat to medium low. Add bacon and cook 3-4 minutes until bacon starts to brown. Add spinach and teriyaki sauce. Stir continually for 1-2 minutes, until spinach begins to wilt.
- Remove spinach from the skillet and divide among 2 bowls. Top spinach with 3 pieces of salmon each. Drizzle with lime juice and top with scallions.
- Serves 2