Finally, the spring is here. It’s the time when dinner could be consumed on the balcony, porch, or in the park. We have a very nice balcony with a view of Ventnor City, Atlantic Ocean to the left and beautiful sunset to the right. It’s no wonder why I missed those dinners on the balcony so much during the long winter! Plus, food tastes better in fresh air.
I cook with love in my heart. Love for my hubby (just thinking of him eating makes me happier) and love for the process of cooking. Hope you can feel the love in my recipes.
I constantly think of new ways to serve and style food, to make it look more appetizing and beautiful. You can find me in the kitchen cutting carrots into heart shapes instead of circles for the soup, experimenting with different sauces, and trying out what works best for my recipes. That’s how I came up with this salmon flower idea. Love and experimentation.
How about you? Do you enjoy cooking?
I encourage you, nice people out there, to try this recipe. It’s really easy to make, tastes great and looks fantastic. Make a surprise dinner for your special someone tonight and let me know how it went!
BAKED SALMON FLOWERS WITH CORN SALAD
For salmon flowers
- 1/2 lb salmon tail (or silver-head trout tail)
- 1 tbsp soy sauce
- 1/2 tbsp honey
- 1 tbsp olive oil
- 2 handfuls spring greens
- 1 corn on the cob
- 2 medium cucumbers sliced
- 1/2 dry pint cherry tomatoes cut into half
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- to taste salt and pepper
- Remove the skin of the fish using mainly your fingers and a knife to help. Cut the fish in the middle lengthwise.
- Prepare the marinade by mixing the rest of the ingredients together. Cover the fish with marinade. If you have time, let it marinade for at least an hour.
- Roll the pieces, starting with thicker part, into a roulade. Make a cut on the thicker top of both flowers. (Refer to the picture below). Secure with toothpick. Bake at 375F for about 30 minutes. When ready to serve, remove the toothpicks.
- Rinse spring greens and place in a bowl. Cut the kernels off the corncob and into the bowl. Add cucumber and tomatoes into the salad. Sprinkle with olive oil, lemon juice, salt and pepper. Toss everything together.