So... I finished Divergent, the first book in the Veronica Roth trilogy. I had very high expectations for this book because my sister told me she liked it better than the Hunger Games. At first, I was a bit stand-offish, like I was cheating on my other favorite series; Harry Potter, Hunger Games and Twilight ( I know... I know). The beginning was a bit slow but as I continued to read, it got better and I am so happy I stuck with it. I found that I couldn't put it down (actually, couldn't stop listening because I get CD books to entertain me on my hour-long commute).
Since I get my books from the library (have I ever mentioned how much I LOVE the library), I ordered the next book and CD book weeks ago because they are in high demand and there is a long waiting list. My plan after work was to stop at the grocery store, then the library (because they notified me that my requested materials were ready), then head home and cook up this salmon real quick so I could bury my face in the second book.
Well, the salmon turned out great but when I sat down to relax and read, much to my dismay, I realized that I ordered the third book! Crushed. Because now I have to wait for another 2-3 weeks for the actual second book to get in!
I guess the silver lining is that I found myself with some extra time to compose this post for the salmon that I made. I'm a big fan of quick and easy weeknight dinners and salmon is perfect for that. The spices in the marinade deliver a strong punch and unique flavor. If you like curry, then this recipe is for you.
Now that I have some more time on my hands, I'm all ears for any good books that you can recommend!
P.S.- I just had to post pictures of the gorgeous lettuce. My father has been investing in hydroponic greenhouses and the lettuce you see here is a product that they grow. It's almost too pretty to eat!
Curry + Honey Salmon
1 1/2 tablespoon coconut oil
1 1/2 tablespoon honey
1 teaspoon Sriracha
1/2 lime, juiced
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon pepper
2 pieces of wild salmon
chopped cilantro for garnish
Preheat oven to 375 degrees and preheat a non-stick pan over medium heat.
Melt the coconut oil in a small bowl. To the oil, whisk in honey, Sriracha, lime juice, garlic, curry, coriander, salt and pepper.
Take out the salmon and poke a few holes in it with the tip of a knife. Pour marinade over salmon and rub it all over the fish. Reserve about 2 teaspoons to drizzle over the salmon once cooked.
Place salmon, skin side up, into the preheated pan. Sear for 1-2 minutes until brown. Flip salmon over and place pan in oven. Cook for another 10-12 minutes until salmon is cooked and flaky. Garnish with some roughly chopped cilantro and lime wedges and serve with leftover marinade.