Easy Simple Salmon

For as long as I can remember, I've never been a fan of eating fish.

Between the smell, the scales, and it's oogly eyes....no way. Not happening.

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I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean...I'd then proceed to whine and complain, while throwing myself on the couch in agony...Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn't thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite...

I died.

I don't know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I'll recreate that salmon...As soon as I figure out how to make a pound of butter healthier...

For now though I've learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before...Not happenin'.

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Screen shot 2012-11-05 at 7.05.02 AM
Screen shot 2012-11-05 at 7.05.02 AM

Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn't skin, otherwise you don't have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

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We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn't touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken...

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

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I am not a hooker...

My husband was that one guy...from LMFAO...

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And no I'm not a clown hooker...wrong again. I'll give you a clue:

Kay-dollar sign-Ha.

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Boo was an owl, and she was sooo excited to flap her little wings! Except, I don't think she is going to be excited about this picture come 15 years...Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin...

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Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?