Salmon is a dish I normally only cook four times a year. However, after a recent conversation with my doctor I’ve decided to cook and eat salmon at least once a week. When I saw my doctor in January, she asked me what my health goals were for the year. Realistically, what do I want my heath goals to be for the year? I thought about my answer for a moment. “I want to be consistent”, I said. And that’s the truth.
Jamie Oliver & Accountability
I recently purchased Jamie Oliver’s 5 Ingredients Quick and Easy Food, cookbook. All of the recipes have 5 ingredients. I fell in love with Jamie and his way of hands on cooking about twenty years ago. Seeing the way he handled and prepared the food he was cooking helped calm a lot of the fear I had towards cooking. He made food come alive for me in a non-fussy way.
To help me stay consistent with my eating I’m going to share a recipe a week, from Jamie’s cookbook, here on the blog. Not only do I hope to show you how incredibly easy it is to cook any night of the week, but I’ll also share how to do it on a budget. All the ingredients will be purchased at Aldis. However, if Aldis doesn’t carry an item, I’ll either substitute that item or let you know where I purchased the ingredients.
Let’s get started.
5 Ingredient Salmon & Tomatoes
The original recipe calls for:
- 2 x 5 oz salmon fillets, skin on
- 10 oz ripe cherry tomatoes, we used 12 oz, because that’s how they came
- 4 sprigs of fresh basil, I already had dried basil, so that’s what we used
- 8 black olives (with pits), I used 8 rinsed olives from a can
- 1 oz chorizo, Aldi didn’t have chorizo, so I used pepperoni from my fridge
First, the salmon goes into a cold non-stick pan flesh side down, then turn the burner to medium-high heat. Once the salmon begins to sizzle, 3 minutes, turn the fillets over to the skin side. Continue cooking for around 5 minutes. If your fillets are super thick cook them a little longer.
Pulling the stems off the tomatoes and cutting them in half is the most work happening here. Seriously, this recipe is full of flavor and so incredibly easy. Like Jamie says, “These are 5 ingredients working really hard.”
After the tomatoes are cut, add basil, salt, pepper and 1 tablespoon red wine vinegar to a bowl. Olive oil and vinegars aren’t included in the 5 ingredients. I think those types of items are considered staples.
Don’t be afraid to substitute
** I didn’t have red wine vinegar, so I used balsamic vinegar. Add 1 teaspoon olive oil, the sliced olives (I think capers would be an excellent substitute) and a splash of water.
The original recipe calls for the chorizo to be added to the pan the last two minutes of cooking the salmon. After adding the pepperoni we went ahead and added the tomatoe mixture too. The original recipe says to add the tomatoe mixture the last 30 seconds of cooking the salmon, but because the tomatoes aren’t in season we agreed the tomatoes should be cooked a little longer to develop the flavors.
Disclaimer: Because this isn’t my recipe I’m not sharing it in a printable form. Here’s a link to Jamie’s website. He’s a pretty great guy or so it seems. 🙂
Finally, the plating is up to you. Me and my assistant, Mekeshia, had this for lunch and we both agreed it was light and filling.
Seriously, so easy and fast. Oh, and we spent $12 on ingredients. Give this simple 5 ingredient recipe a try. Let me know if you do and if you substituted any ingredients.
be you…be beautiful…be imperfect