About Corazon

Thursday, December 31, 2009

Cooking With Corazon, Episode XVII

Wild Lemon Pepper Salmon
w/ Parmesan Zucchini and Squash

I LOOOOOVE fish! Simply put, it's hard to find anything better than a well-prepared fillet of delicious salmon, cod, trout, mahi-mahi, etc. Except perhaps a delicious fillet of fish AND some fresh baked veggies! Makes for a very healthy, hearty, and heavenly meal!

Last night I got back into the swing of semi-regular cooking by creating the following dish: I call it wild lemon pepper salmon w/ parmesan zucchini and squash. Take a look:

In all honesty, this was EXCELLENT! I know that probably every person who enjoys cooking thinks their food is better than it really is but this dish really was all I thought it would be and more. Here's the recipe:

-One 1 lb. fillet of WILD salmon (I emphasize wild because most salmon from a grocery store is farmed. Now, there's nothing wrong with regular farmed salmon, but if you want to get the most from your fish get the wild. It's only like $2 or $3 more and worth every penny).

-1 cup Kroger Lemon Pepper Marinade (at least that's what I used but any lemon pepper marinade would probably do).

-1/2 tbs. lemon pepper seasoning

-1/2 tbs. rosemary.

-1/2 tbs. thyme.

-1/2 red onion (chopped).

-2 zucchini (chopped).

-2 squash (chopped).

-1 cup parmesan cheese.

-Salt and pepper to taste.


1.) Marinade fish with lemon pepper marinade, lemon pepper seasoning, rosemary and thyme. Top with chopped red onions and bake in tin foil for 35-45 minutes at 300-315.

2.) Chop zucchini and squash to desired size. Place on baking sheet (with a little oil). Top with parmesan cheese and salt to taste. Bake for 25-30 minutes.

3.) SCARF!!!!!!

This really was delicious. Even my kids (who never eat anything but candy) loved it. I give it an A for sure!

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