Jeffers Hill Elementary School
By: Etienne Frimpong, Grade 4
About this Recipe:
I created this recipe because my grandmother is from Syria and she always cooked with spices such as mixed spice and cumin so when I smell them it reminds me of her. Salmon is a great fish to cook with because it is rich in Omega3 and protein, I feel good when I eat salmon.
This recipe is important to me because ingredients such as garlic, olive oil, lemon and ginger are very good for your digestive system and for your immune system as well as very delicious when combined. I play a lot of sports so I need to eat well and strengthen my body all the time. At the end of a meal you should feel good, not bad, I feel good when I eat salmon.
Ingredients (serves 2)
4 oz Fresh Salmon
2 Cups of Cooked Brown Rice
1 Red Pepper
1 Green Pepper
1 Red Onion
1/4 Cup Olive Oil
1 Lemon Juice
2 Cloves of Chopped Garlic
1 tsp Black Pepper
1 tsp Curry Powder
1 tsp Old Bay
1 tsp Mixed Spice
1 tsp Cumin
1 tsp Ginger Paste
1 Sprig Parsley
1. In a glass bowl, combine 1/2 the onion (sliced), olive oil, 1/2 the lemon (juice), (chopped) garlic cloves, ginger and all the spices.
2. Rinse the salmon under running water. Pat dry and cut into slices the size of your little finger.
3. Gently fold the salmon into the mixture in the bowl. Cover and move to the side.
4. Using a clean chopping board, slice the peppers and carrots.
5. Heat a skillet with a tablespoon of grape seed oil over a medium heat. Add the reminder of the sliced onion, peppers, carrots and remainder of lemon juice. Cover and simmer for 5 minutes. Remove vegetables from skillet into a bowl and sit to the side.
6. Heat skillet with 1 tbsp of grape seed oil over a medium heat. Add the salmon pieces ONLY to the skillet and turn each side until it is light brown (approx 1 minute each side).
7. Now add the contents from the bowl over the salmon. Simmer for 2 minutes before adding the vegetables. Simmer on low with the lid on for 2 minutes.
8. Heat the rice.
9. Prepare your plate with rice, salmon and vegetables and garnish with parsley.