Cooking for One: Salmon Two Ways

When cooking for just yourself it's sometimes difficult to be cost effective with what you buy and make. Ultimately a lot goes to waste if you don't finish what you made, especially if you get tired of repeating the same meal. So I try to make things that can be re-purposed into something else to give myself a little variety.

Day 1: Foil-Wrapped Baked Salmon with Brown Rice Pilaf

I started with just under a pound of wild-caught Sockeye Salmon Fillet. I cut it into two fillets, coated it with olive oil, salt and pepper and set it aside. I chopped up a couple of Roma tomatoes, finely chopped half a brown onion, chopped a couple of sprigs of fresh thyme, tossed in some dried oregano, fresh lime juice, salt & pepper and mixed it all together.

Meanwhile, I browned some broken pieces of angel hair pasta in some butter, added some chopped onion, red bell pepper and garlic and sweated them until tender. I added a cup of long grain brown rice, 2 cups of fresh chicken stock and let it simmer for about 45 minutes.

Next, I placed each salmon fillet into a piece of foil, topped it with the tomato salsa, wrapped it up and into the 400 degree oven for about 35 minutes.

I topped a serving of the brown rice pilaf with a salmon fillet. So amazingly tender, with a buttery texture. So good.

I carefully placed the other fillet into a plastic container and after it cooled to room temp, I put in the fridge for next day's dinner.

Day 2: Baked Salmon Tacos with Orange-Tomato Salsa


First thing, I zested about half an orange and a lime and set it aside. Next, I peeled and segmented a couple of navel oranges (it's important to remove all of the bitter pith), chopped a medium tomato, minced a clove of garlic, finely chopped some cilantro, and juiced two limes. I poured in a tablespoon's worth of both olive oil and plain yogurt, salt and pepper mixed it all together and tossed it into the fridge for about an hour.

While the salsa was chilling, I took out last night's salmon fillet to come to room temp, before preparing it. I discarded the salsa it was baked with and set it aside. Once it was ready, I steamed it to re-heat it, then chopped it into bite-sized pieces.

When the salsa coms out of the fridge, I sprinkle in the orange and lime zest I made earlier, and gave it a gentle stir. Then I grab a warmed flat bread round fill it with a layer of chiffonade of spinach, the salmon and top it with the orange-tomato salsa. On the side was some seasoned avocado and another serving of the brown rice pilaf. This one called for a Sangria!


This was a very inexpensive, tasty and healthy couple of meals with no waste. That's what I'm talking about!