March is here, spring has showed us its beautiful blossoms and the sun is warming our skin pushing our desire for a crispy, fresh light meal. Thinking of that was certainly not hard, fish is a light meat on the stomach and combining that with a perfect salad can just be the lunch you need to continue the day with out feeling heavy.
Lately I have been trying to find the best grilled salmon fillet in Amman (so far it has not been successful), so today I will write a recipe of what I would love to find. Ingredients are easy and simple to find, yet the combination of them together will certainly create a spring perfection.
This is what you will need:
– Salmon Fillet (Preferably Thick Piece Away From The Tail)
– Few Lemons Juice
– Green Runner Beans
– Olive Oil
-Salt & Pepper To Season
You need a good grilling pan, brush your fillet with some olive oil. The salmon tends to be delicate, so place each filet on the grill grate directly over the fire/pan with the skin-side up. After about 5 minutes, the edges of the fillet should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over. A few exploratory lifts at the edges should tell you whether or not it is ready. After grilling the second side for about 3 minutes, the fish should be cooked to medium-well. The salmon should be opaque and flaky with a nice crispy layer on the outside, so when you open it with a fork you would see it opens like a deck of cards.
As for your salad you need; a pan filled with water and bring that to boil. Put your green beans into the water and let it boil for 3 min. Take them out and they should still have kept their bright green color and crunchiness. Crush some garlic and toss them with olive oil, salt and lemon juice.
I cannot think of a lighter dish to enjoy at lunch time more than this combo. I believe it is full of vitamins and energy to carry on a productive day ahead. Most importantly always cook with love and sprinkle with passion to get the best food there is.