Hey Friends! I was invited to try World Port Seafood products at no cost to me. All opinions are my own.
I absolutely love to cook, but don’t have the chance to cook very often because of my travel schedule. And when I am cooking, I am usually cooking for just me, myself and I. Over the past 6 years, I’ve learned a few tips and tricks to make delicious, healthy and non-microwavable meals when I cook seafood for one.
Tips to Easily Cook Seafood for One
1. Find pre-portioned seafood filets – Nothing is worse than the smell of microwaved re-heated seafood. Coming in a close second is throwing away any food that does not get eaten. Luckily, cooking a single portion of fish at a time helps to eliminate both of these problems and World Port Seafood offers individually vacuum-sealed portions of their seafood, including Wild Salmon filets. All of World Port Seafood’s salmon is flash frozen which locks in all of the nutrients and keeps them fresh longer.
2. Prep everything – OK, so this may be a tip for cooking anything during the week, but the more prep you do, the faster you can cook during the week and the same thing applies to cooking for one. Cutting up and pre-portioning all of the ingredients I will need during the week, encourages me to actually cook rather than throwing something in the microwave or ordering takeout because I eliminate an extra step after a long day of work.
When making this recipe, I try to cut up all of the produce (with the exception of the limes, since those are just one slice down the center and the juice holds so much better when they are whole).
3. Store the prepped food separately – Tupperware is one of my most used kitchen tools. When cooking items that have different re-heat times, it’s important to keep them stored separately so the recipe tastes fresh the next day. I also like to keep all of my ingredients separate, especially liquid and solid ingredients so that the liquid does not make the dish soggy.
For this recipe, I have chosen to store all of the ingredients separately and mix them up right before cooking the salmon, but to save space in my fridge, I could mix the pineapple and onion together for the salsa. I would be hesistant to add the cilantro since any sort of liquid can make it a bit soggy.
4. Lean on packet cooking – Cooking seafood can be tough, but relying on packet cooking where the seafood can be steamed without much work once it’s in the oven is amazing and allows me to get a few other chores done while my delicious and healthy seafood is cooking.
5. Have fun and try new things! – The worst thing that can happen is that you tried something and don’t like it, so you don’t make it again. 😀
Since salmon is one of the most nutrient dense foods, I wanted to share an easy and delicious way to make it at home during the week (using the tips above). Without further ado, here’s the recipe for a Salmon Packet with Pineapple Salsa.
Salmon for One with Pineapple Salsa
One of my favorite recipes for quickly and easily cooking a delicious salmon for one using World Port Seafood Salmon Filets.
- 1 World Port Seafood Salmon Filet (thawed)
- 2 Limes (juiced)
- 2 tbsp Olive Oil
- 1/2 tsp Honey
- 1/3 cup Diced Pineapple
- 1 tbsp Diced Cilantro
- 1 tsp Chopped Jalapeno Optional
- 1 tbsp Diced Red Onion
- 1 portion Zucchini Noodles
- Aluminum Foil
- Salt and Pepper
Preheat oven to 350 degrees
Mix up the glaze by adding 1 tablespoon olive oil, honey and juice from 1 and a half limes in a small bowl
In a separate small bowl, Mix up the pineapple salsa - pineapple, cilantro, red onion, jalapeno and juice from half of a lime. Season with a pinch of salt
Place a piece of foil on a baking sheet. Apply a thin layer of olive oil to prevent the salmon from sticking to the foil. Place the salmon in the middle of the piece of foil.
Brush the salmon glaze on both sides of the salmon filet, season with salt and pepper and top with a generous portion of the pineapple salsa. Tip: I like to hold on to a bit of salsa to put on top after it's cooked to give a couple different textures to the meal.
Fold up the foil packet to ensure that no air can escape (because it will be steaming the food) and place in the oven at 350 degrees for 20 minutes.
After 15 minutes, heat up a tablespoon of olive oil and sauté the zucchini noodles for 5 minutes. Season with salt and pepper and add to plate.
After 20 minutes, remove the salmon packet from the oven and poke the foil with a fork to allow the steam to escape. Let cool for 1 minute.
Gently unroll the foil packet, top the salmon with the remaining salsa and serve the salmon immediately.
I would love to hear your thoughts on the recipe and if you would love to see more of these types of posts (both recipes and tips for successfully living alone) in the future. One of my goals for 2018 is to share more of my passions on the blog, but I want to respect all of you who come back to SGSB and make sure I am providing posts you love to read. Your feedback will help me to determine if these posts are what you want to see here!
Shop the products I used to cook and store my Salmon with Pineapple Salsa meal: