For years now, when people ask me, “How do you consume your news?” my answer has consistently been, “Twitter reads the news to me.”
If you have one healthy recipe you could take with you to the ends of the earth, make sure it’s this one: Baked Salmon with celery, ginger and fennel (5 MINUTE PREP)
The french have been doing it for a long time, and it’s about time that you did too. This dinner is wonderfully healthy, stunning, and yet - it takes 5 minutes to prepare. What? Am I a food hack God? Sadly not, this is one of the few and far between recipes that produce spectacular results with little input (much like life). But here it is, in all it’s glory.
Put it onto a plate and let your guests/family cut through the paper themselves! The fragrance rises like steam once it’s cut and it’s an actual experience. If you have any more questions/clarifications feel free to ask me, but as an 18 year old teenager I can attest to the fact that this really is as simple as it looks.
- Get a piece of baking paper and cut it into a circle. Fold it in half, and place the vegetables (I use thinly sliced fennel bulb, celery, dill, and ginger)
- Make sure your salmon has been kept in the fridge (not freezer) or at some idle defrosting state throughout the day! Add a little bit of soy sauce, sesame oil and white wine (and garlic if you like!) to the salmon.
- Place the salmon on top of the vegetables, and fold the paper over making sure to very tightly secure the edges.
- Bake at 200 degrees celcius for 10-12 minutes, depending on how ‘done’ you like your salmon.