For dinner the other night, I decided to make salmon, vegetables, and an eggplant mushroom dish. All this surprisingly only took me 30 mins! And then I had leftovers for 3 more meals.
I decided to make fish because I heard on the news a couple days ago that eating fish may lower the risk of developing Alzheimer’s disease. ^_^
Dish 1: Baked Salmon
Before you start anything in the kitchen, preheat the oven to 350F!
Ingredients:
- 2 wild alaskan sockeye salmon 5-7 ounce fillet (frozen and individually vacuum packed, from Costco. *Defrost the night before in a tub of water placed in fridge)
- salt
- black pepper
- vegetable oil
- lemon (optional)
- soy sauce (optional)
1) Wash the salmon fillets. Semi dry them. Rub two thin layers of salt on both pieces. Then rub on black pepper.
2) Place the salmon on foil in a baking pan. Add a small splash of vegetable oil.
3) Wrap the foil over and completely cover both pieces.
4) Place in oven and bake for 25-30 minutes.
In the meantime, while the salmon is baking, make the other 2 dishes!
*After the salmon is done baking, you could add either soy sauce or squeeze some lemon juice over it.
Dish 2: Sauteed Chinese Broccoli
Ingredients:
- A handful of chinese broccoli stalks (about 8 stalks)
- 2 tablespoons vegetable oil
- 3 large cloves of garlic, longitudinal slices
- 1/2 cup shiao hsing wine.
- salt
1) Wash and separate leaves from stems. For the stalks portion, thinly slice off the outer layer (may be too fibrous). Then slice the stalk in half (or thirds, if stalk is pretty thick).
2) Place pot on stove and turn temperture to high. Once the pot is warm, add the oil. Once the oil is hot, add in the garlic. Stir fry the garlic until it is light brown.
3) Add the chinese broccoli. Quickly stir it around and add the shiao hsing wine. It will sizzle, so quickly cover the pot with a lid.
4) After 1 min, open lid and add a few dashes of salt. Stir for about 2-3 more minutes and it should be done. Remember that you can also try it to see if it is cooked to your liking.
Dish 3: Eggplant and Oyster Mushroom
Ingredients:
- 3 chinese eggplants
- A bag of oyster mushrooms (about 6 mushrooms)
- 1 garlic clove, minced
- 1/4 cup vegetable oil
- 1/4 teaspoon sugar
- 3 tablespoons soy sauce
- 1 1/2 tablespoon rice vinegar
1) Wash the eggplants and mushrooms and slice them into small pieces.
2) Mix the sauce. In a bowl, add the sugar, soy sauce, and rice vinegar.
3) Place pan on stove and turn the temperature to high. Once the pot is warm, add the oil. Once the oil is hot, add in the garlic.
4) Add the eggplants. Stir fry for 30 secs.
5) Add the mushrooms. Stir for 1-2 minute or until all the oil is soaked up by the eggplants.
6) Add the sauce in and stir. After the sauce has been evenly distributed, place the lid on the pan.
7) Open lid every 3 minutes to stir the contents around (don’t want the eggplant/mushroom at the bottom of the pan to get burnt). Repeat about 3 times or until the eggplant becomes soft and almost mushy.
I didn’t actually time myself when I was making these dishes, but when the salmon was done baking, the other 2 were done cooking as well. :D
piglicious 
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