Even though Jack and I got married in May, we honeymooned in August. I’ll be sharing some of the exceptional food we had on the island of St Thomas and I want to start with this meal that I made for us in our house for the week called On The Rocks. We’d rented a jeep for the crazy switchbacked roads and he had conveniently forgotten to tell me that everyone drives on the wrong side of the road there, but we found a couple of places to pick up some great food to prep easily at home. (I’m quite sure I saved our lives more than once the first couple of days by yelling, “Stay LEFT!” when he would do a right turn)
This recipe is simple because you don’t want to buy a long list of ingredients when you are on vacation. All the more reason for you to try this at home!
I like to cook in different kitchens and this one did not disappoint. I found a decent skillet and knife and spatula, cutting board, pretty plates, salt and pepper – good to go.
I washed and chopped:
2 green peppers
1 medium tomato
I cooked them on medium heat along with:
1 TBSP KerryGold butter
garlic parsley salt
…stirring frequently for about 6 minutes. I plated this mixture on the side of 2 plates.
I added 1 more TBSP KerryGold butter to the skillet and turned it up just a little. This was to get a nice sizzle on the 3/4 lb wild-caught salmon when I put it into the pan, flesh-side down. I let this cook for 4 minutes and seasoned with more garlic parsley salt and black pepper.
I then carefully flipped the 2 pieces with the spatula to skin-side down and seasoned them little more. I cooked it here another 3-4 minutes to get it crispy, but not long enough to dry out the salmon.
I plated the salmon and dinner was served. One skillet to wash.
With the trade winds blowing through all the french doors, the sound of the surf on the rocks just below us, the Rio Summer Olympics on, and a view like this, how could you mind doing a little cooking while on vacation? I’ll always think of this meal when I make this recipe again. Here’s to our health!
Speaking of health, if you are doing a Level UP challenge with #Macroed and you are on those weeks where the carb numbers are SO LOW, one serving of this recipe is Fat 28, Protein 29, and Carb 6. Yes, 6. #getmacroed
Skillet Salmon with Peppers
- 1 tbsp, Butter
- 1 large (2-1/4 per lb, approx 3-3/4″ long, 3″ dia), Peppers, sweet, green, raw
- 1 tsp (1.1g), Garlic Salt (Coarse Ground W/parsley)
- 1 dash, Spices, pepper, black
- 0.75 lb(s), Wild Caught Salmon
- 1 -3/5 diam (13 g), Tomato, Whole, 1 Medium
|Amount Per Serving|
|% Daily Value *|
|Total Fat 28 g||44 %|
|Saturated Fat 6 g||30 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 117 mg||39 %|
|Sodium 842 mg||35 %|
|Potassium 217 mg||6 %|
|Total Carbohydrate 6 g||2 %|
|Dietary Fiber 2 g||7 %|
|Sugars 3 g|
|Protein 29 g||57 %|
|Vitamin A||21 %|
|Vitamin C||119 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|