So…I’ve been a little MIA lately.
Okay, okay. Maybe a lot.
I feel like this is the first semblance of a “real” summer I’ve had since college. Which is AWESOME. But also funny when you think about it because I’ve been working more than most people I know.
What? How can that be fun or seem like a real summer?
Life ain’t so bad when you’re spending 12-13 hours at the pool every day swimming, coaching, camp counseling, doing swim lessons, and coaching some more. Then throw some more lessons and meets in there. Oh and summer classes for my Nutrition degree. And some health coaching clients. And retaining
some a pretty good semblance of a social life, if I do say so myself. Throw in being a bridesmaid in one of my best friend’s weddings in there too.
Woof. I’m exhausted just listing that all off.
Am I complaining? Absolutely not. It isn’t in every job that you get to dress up
like a total goofball in themes like superheroes, margaritaville, Riff Raff (when I got half a head of cornrows), farmers and livestock, or reverse prom and actually do your job. Yeah, you read that right. Girl coaches were prom kings, the guys were prom queens.
Did I mention I get paid to do all this?
Plus, I get to hang out with kids all day every day. Exhausting? Totally. Fun? Insanely. Worth it? Definitely. Does my place look like a tornado ran through it and I haven’t lived here for a while? Maybe. But now I have enough tie dye shirts to wear every day of the week without even washing one once. Winning. #campcounselorproblems
I love these people.
You know you’re doing it right when you wake up every day excited for what you do. Okay, maybe not those first 10 minutes when my alarm went off at 5:15 every day to go swim and/or crossfit. But pretty soon after that.
How have I been doing this all summer? Oh right, not sleeping. Obviously not too much time for cooking or blogging in there either, considering I’ve only been home for the hours I sleep at night (which haven’t been that many).
SO. On the menu this entire summer: quick and easy meals. More importantly, delicious, fast, and healthy meals. Like this mouthwatering perfect roasted salmon recipe I’m about to share with you.
Life-changing, I tell you. Perfectly cooked salmon in under 10 minutes?
Oh hell yes.
I’ll even throw in a bonus of crispy skin on one side and a finger-licking delicious sauce on the side.
And the ginger-scallion sauce?? Taste bud explosion. You know that commercial with Betty White where she says “I put that sh*t on everything!” Well, that’s how I feel about this sauce.
- 1 large bunch scallions (about 4 oz)
- 1-oz piece of ginger, peeled (about two thumbs) and chopped into ½ inch chunks
- 1 Tbsp coconut aminos
- ½ tsp dried garlic
- sea salt, to taste
- optional: fresh ground black pepper, to taste*
- ½ - ¾ cup avocado oil*
- 4, 5-6 oz pieces of salmon
- 2 Tbsp coconut oil
- sea salt and pepper, to taste*
- Preheat oven to 350 degrees.
- Make your sauce: Chop the roots off the scallions and wash them so there’s not dirt or grimey pieces on them. Chop into 1-inch pieces.
- Put the ginger and scallions in the food processor and pulse until they’re finely chopped, but not a paste.
- Pull out a large, heatproof bowl. A REALLY large one, bigger than you think you need. Probably the size you would use to toss a salad for about 10 people in. Put the scallions and ginger into the bowl.
- Heat the avocado oil in a small saucepan over medium heat until very hot, but not popping or smoking. Mine took about 3 minutes.
- Carefully pour the avocado oil into your large bowl - it’s going to snap, crackle and pop big time, so you may want to step back! This will stop in about a few seconds. Use a wooden spoon to stir. Once the sauce cools for a few minutes, taste and add a pinch of salt. Season to taste with additional salt, if you like. Set aside while you make the salmon.
- When the oven is ready, heat a cast iron or other oven-proof skillet on medium-high heat with 1 Tbsp coconut oil for 2 minutes, so it gets really hot.
- Season the salmon on both sides with a pinch of salt and pepper.
- Place the salmon skin side down in the pan and cook for 2 minutes.
- Transfer the pan to the oven and cook for 4 minutes.
- Take the salmon out, carefully flip the fillets over, and cook for another minute in the oven. You want the fish to still be slightly pink in the middle - think of cooking a burger to about medium - instead of overcooking it so it’s completely dried out!
- Move the salmon to a plate and test out the middle with a fork - if it flakes easily, it’s done!
*For AIP, omit the pepper.
**The recipe will make more sauce than you need for the 4 pieces of salmon. Leftovers for days!
Serving ideas for extra ginger-scallion sauce: put it on ALL of the things. Any kind of fish, shrimp, chicken, pork, scrambled eggs, as a dip for vegetables, a salad dressing, on cauliflower (or regular) rice, drizzled on an avocado…the possibilities are endless! Try using it as a marinade, dressing, dip, or slathered on top of leftovers. And devour.
What are your favorite quick and easy meals for summer?