REAL Housewife, REAL Cooking: Scared to cook fish? Try this salmon!

I’d like to take a moment to introduce myself. My name is Brian Baisch and my husband and I have lived in Edmonds with our two dogs and chickens for a year and a half. For the past couple of years I’ve been blogging about my daily life as a housewife. My love for The Real Housewives franchise is where I drew my name from, but unlike those housewives I spend my days elbow deep in yard work and cooking. Through my blog I’ve been able to share my day to day life as well as my passion for cooking and that turned into creating YouTube videos on how to make meals. When it comes to cooking I want to show you that you don’t have to be a trained chef or Food Network star to make these meals, and that what can be a somewhat scary endeavor can really be fun and rewarding. Welcome to my life!

If you know me, you know that seafood is not something that excites me. As a matter of fact, since I’m being honest, it disgusts me. The smell can be overwhelming and for me…gag inducing. Too much honesty? I think I’m suppose to say, “Ooooo baby! Seafood is my absolute favorite!!!” ;-)

Last night I decided to put Michael first when it came to meal planning. Even though I don’t eat seafood myself, I do try to make him any fish dish that he wants. But being that I don’t eat seafood, it’s not that easy of an endeavor because I am breaking the cardinal rule of cooking…TASTE AS YOU GO! But I have to say, even if I’m not tasting it, most dishes turn out pretty well…or so Michael says! (Truth be told, he’s not too picky of an eater and can usually find *something* good about it!)

Last night I settled on a recipe that I’ve made several times, and even gave a cooking lesson to a friend on how to make this dish — Ina Garten’s Roasted Salmon with Green Herbs. This recipe has never failed to please anyone who eats it! And I’ve made it so many times that I’ve actually become quite comfortable with it. Now Ina’s recipe calls for 2 to 2 1/2 pounds of salmon, but I halved the recipe since I was making it for Mike. (1/2 for dinner and 1/2 for lunch today!) So the instructions here are to make a 1 pound piece of salmon. So with that in mind…walk with me through the world of making salmon!

– By Brian Baisch

The recipe:

Preheat the oven to 425 degrees. If you are having rice with this dish, get that started. I use a rice cooker and allow about 1/2 hour for it to cook. (Also, I use homemade chicken stock instead of water to cook the rice)

salmon 2

Put your salmon in an oven safe dish and liberally season with kosher salt and fresh ground black pepper.

 

lemon-2

Cut 1 lemon in 1/2 and juice into a bowl or measuring cup. You will need about 1 tablespoon or a little more. Then add 1/8 cup of olive oil.

 

scallions

While the salmon is resting, now it’s time to chop the fresh herbs that will cover the fish! First slice 2 scallions, the white and green parts. You’ll need about 1/4 cup.

 

parsley

Then onto the fresh flat leaf parsley. Again, rough chop about 1/4 cup.

 

 

bowl

Put all the scallions, dill and parsley into a bowl and mix.

 

 

salmon wine

Then add 1/8 cup of a dry white wine. I use Bandit Pinot Grigio…yes…from a box LOL. Put the salmon into the preheated oven for 10 to 12 minutes. For me, 12 minutes was perfect.

 

salmon foil

Take the salmon out of the oven after 10 to 12 minutes, then cover tightly with tinfoil. And leave it on the counter to rest for 10 minutes. That’s right, cover and walk away!!!

Now that the salmon is out of the oven, put the asparagus in. The time it'll take to cook the asparagus will depend on the thickness of each stalk. The asparagus I bought was quite thick, so it cooked in the 425 degree oven for about 8 minutes. If you have thinner asparagus, cook for less time. Adjust accordingly.

Now that the salmon is out of the oven, put the asparagus in. The time it’ll take to cook the asparagus will depend on the thickness of each stalk. The asparagus I bought was quite thick, so it cooked in the 425 degree oven for about 8 minutes. If you have thinner asparagus, cook for less time. Adjust accordingly.

There is nothing like roasted asparagus! Still has a little bit of the crispness!

There is nothing like roasted asparagus! Still has a little bit of the crispness!

 

 

salmon plated

Now time to plate. I put the rice down first, add a slice of the salmon…and I never know where to put the vegetable! LOL So it just gets thrown wherever it fits! :)

 

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5 Comments

  1. I like your visuals and instructions, and I am going to try it all.
    Thank you.
    Ingrid

    • Fantastic! I hope you like it! :) You can find more recipes on my blog! Let me know how it turns out!

      Brian

  2. I love this recipe…but haven’t made it in a long time…will pick up salmon tomorrow!

  3. I’m a HUGE fan of RHOSC and Brian’s talents are numerous. He has a real life and practical application to everything from cooking to chicken coop building, to decorating. He is our own local Martha Stewart- only more handsome, happy and down to earth! Thank you Brian for the recipe- I’m going to make it for my anniversary that’s coming up!

  4. What a fantastic post!!! Love the step by step instructions and pictures. I will admit, I am scared to cook any kind of fish. I just hate it so the idea of touching it freaks me out. My husband loves fish though, so I should be a good wife and give this a try! Thanks!!!

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