This summertime, the joy I experienced picking and cutting fresh herbs from my pocket garden and incorporating them on my simple baking or broiling is incredibly satisfying. See the few ingredients below if you want a less salty but flavorful dose of omega 3’s.
2-3 lbs. wild caught salmon (rinsed, drained and paper towel dried)
1/2 squeezed juice of 1 small lemon
1 tsp. of ground black pepper and 1/2 tsp. Himalayan pink salt (mixed together and hand rubbed to the salmon pieces)
a handful of handpicked fresh thyme, Rosemary, oregano and cilantro (soaked in water then spinned or paper towel dried, finely chopped)
1 Tbsp. white wine
Canola oil cooking spray
1. In a non-reactive glass tray, line up the seasoned sliced salmon and squeeze the lemon on them, with a dab of oil, sprinkle the mixed herb and turning each pieces until fully marinated with lemon and herb mixture covering the salmon.
2. Cover the tray with plastic wrap and leave inside the refrigerator for 30 minutes or overnight.
3. Take out from the refrigerator and pour a tablespoon of wine on all the salmon pieces, spray lightly with the Canola cooking spray. Broil on a Delonghi convection oven. Flake a portion with a fork to test for doneness. Serve immediately while still hot.
As always, Masarap!