要吃要吃好
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| A non-carb prescription |
Today is the commemoration of my pledge to abstain from starchy food at the last meal of the day, so as not to compromise the calories reserve for the crunchies and munchies on the have-to-eat list. Hunger before bedtime would be knocking and can a be tormenting experience. Therefore, a shift to a double intake of vegetables and a juicier thicker meat or fish is an inevitable decision. I took a few more minutes than usual to cook the salmon today. To keep the fish moist, I placed a metal plate of hot water at the bottom level of the oven during baking and not to waste the marinade, pour it over the vegetables. See in picture, the flakes are still beautifully intact and so inviting.
An early morning stroll to the fishmonger bagged these fresh salmon, close to a catch from the sea an hour ago. They were calling to you to pick them up....a wisey buy.
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| a winning combination |
Firstly, the salmon was marinaded with one-third cup pink moscato (leftover in fridge) in the morning, followed by a rub of seasalt and a dash of black pepper .
Smear the salmon skin and the sides with barley miso before baking gives a right perfect saltiness to taste and aroma. Some roughly chopped garlic would make it even more delectable.
Place the salmon on the vegetables ( any of your choice) and bake them at 200 degrees for 15 mins.
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| mambo jumbo platter |
food quote: It's so beautifully arranged on the plate — you know someone's fingers have been all over it. ~Julia Child
Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers
Paula Cooking Fingers is a cooking memoir of a culinary enthusiast group, featuring Straits Chinese and International flavours.
Tan Paula
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