A foolproof method for cooking salmon and doing things JUST for the fun of it

I wish I ate more fish. (End of thought.)

I am actually not sure why I don’t. It’s accessible. More pricey than chicken, sure. But not unattainable, and the nutrients in fish are at the top of the nutritious and delicious list. So again, why am I not eating more fish? I intend to change that this year AND start cooking and eating whole fish, not just a pre-sliced filet. We all need something to look forward to, and I have taken a little hiatus from talking organs at the moment (you are welcome).

This week has felt like a lot of intentional change. In every aspect of life, I am all in embracing it and trying not to do what I do best and overthink EVERYTHING. In the spirit of keeping things light, fresh, and fishy, I cooked up some salmon. I make salmon 87 different ways, and this way is solid, tasty, and incredibly simple. If you have ever been hesitant to (over)cook salmon for fear that it will jump out of the pan and slap you in the face for being such a ninny. I dare you to mess up this recipe!

Low and Slow Salmon with a fresh-to-death cucumber salad

We are not drowning the salmon in butter, wrapping it in a parchment packet, or crusting it in salt to be cracked open with an anvil for a grand reveal at the dinner table.

We are using a very simple, foolproof cooking method for our salmon, a 350-degree oven with just a drizzle of avocado oil so the skin doesn’t stick to the sheet tray. I got the BBQ cut salmon, which means thick cut; it was 1.5 inches thick. Put the salmon flesh side down onto a bed of everything bagel seasoning, and press gently. Carefully lay the salmon onto a lightly oiled sheet pan, skin side down (seasoning side up). Put in the oven for 14 minutes. The salmon was PERFECTION. Really be mindful of how thick your salmon is and adjust the cook time accordingly. If you have a thin piece of salmon, it may only take half the time! Opt for slightly undercooked salmon rather than overcooked.

The salmon is tender, flaky, and incredibly flavorful because of the seasoning. Pro-tip: I add very little extra salt to the salmon when using the everything bagel seasoning blend, as there is already salt added but not quite enough to be properly salted🤷‍♀️.

What to pair with our low and slow salmon?

I am on a light and bright vibe during these doldrums, so we are going raw and fresh for our salmon side dish.

Fresh-to-death cucumber salad: No exact measurements, you have to go on vibes only here.

Thinly sliced cucumber - as much as you want.
Pre-cooked and shelled edamame - the whole container, so I can have leftovers.
Pinch of pickled red onions OR raw red onions (soak in water for 5 minutes to take out the bite)
A scoop of yogurt, a pinch of salt and pepper, and a squeeze of lemon
Mix everything together and top with as much dill as you can manage

I told you this salad is made with vibes, not a recipe, and is just begging for you to get creative with it.

Could you add some pumpkin seeds for crunch - yes.
Shredded carrots cause you have leftovers - of course.
Cherry tomatoes cause it’s peak season - please do!
Green onions cause you don’t have red- swap em’ in.

The goal here is fresh, herby, bright, crunchy!

Recipe inspired by our dear friends of It Starts With Dinner, a great resource for helping women in their 40’s and 50’s eat smarter, not less, to support hormones, energy, and weight. I fully believe in their approach to food, and even if you are not 40 (yet), I highly recommend checking them out.

What’s on your stove this week? And why?!

Everything this time of year is either cooked, roasted, braised, or stewed. Take a load off and bring some balance and brightness to whatever you are cooking this week!

Brighten up your dinner this week!

Shaved fennel - Thinly sliced fennel with a little citrus and olive oil is the PERFECT side to anything you are pulling out of the oven. Love it or hate it, the anise flavor of fennel brings a freshness you don’t get from other vegetables.

Thinly sliced cabbage - Top tacos, protein bowls, and chili, not rocket science, but slice your cabbage thin for a nicer eating experience.

Arugula - I know you are craving a pizza on these cold Saturday nights, and a pizza you shall have. BUT add a pile of arugula (tossed with olive oil, salt, and lemon) on top and BAM you have just brightened up the life of your pizza and your Saturday night!

Radish - Bring crunch and a peppery kick to avocado toast, soups/stews, and buttery scrambled eggs (the best kind).

Cucumber - Ummm, hello, excellent side to our salmon dinner from above. It was crunchy, fresh, and versatile!

Fresh herbs - I know, I know, how unoriginal am I. How about a salad made with a plethora of herbs eaten alongside any rich AF meat dish, not just a sprinkle, but a ‘you better check your teeth after you eat this salad’ amount of herbs. Stick with the tender herbs, parsley, basil, mint, cilantro, dill, and chives, for ultimate eatability.

Kitchen Hack That Will Change Your Life: Add a small raw element to your meal and keep it from feeling heavy and monotonous!

Have you ever bought a tub of ricotta cheese for ONE recipe that you are just dying to make, you scoop out the 1/3 c that is requested and then you let the tub of ricotta sit in your fridge for one, two, ten days, and completely forget about it, then you completely remember it and pull it out to use if for something and its MOLDY.

This has happened to me one too many times, and today we are curing this excess ricotta aliment!

What is ricotta cheese?

Ricotta cheese is a mild, soft Italian cheese; it has a creamy texture and is slightly sweet. It is used in lasagnas, pastas, cheesecakes, and our beloved tiramisu😍(definitely in my top 5 favorite desserts of all time).

Ricotta cheese can be treated similarly to cream cheese. It can be spread on toast, mixed into whipped cream, or added to any baked good to make it incredibly rich. It doesn’t taste cheesy, so don’t be afraid to add it to all kinds of things, savory or sweet! On pizza? On your baked potato? In your omelet?

Here are three ways I used my leftover ricotta cheese this week:

Ricotta toast w/fried eggs - highly recommend a splash of hot sauce on this one!
Lemon ricotta pancakes - love this recipe, not sure why I don’t make these more often, they were SO good.
Blueberry ricotta muffins (with protein powder and high protein flour) - from a Chef friend, Ryan Ross, I eat these for second breakfast or as an afternoon snack with decaf coffee😂.

Do you ever have leftover ricotta cheese? Or does the cheese stand alone on this one?

I am a problem solver.

I also give unsolicited advice.

Tell me your aliment and I will give you a handcrafted, locally made, one-of-a-kind food pairing to help cure you. They will be weird, creative, and fantastic!

What is the point of this, you ask?

Fun.

Sometimes we MUST do things just for fun. Remember fun? That thing that gets pushed to the side because of self-made deadlines and the burning need to always be doing something productive. Well, this is just for fun and literally no other reason😋, I hope you enjoy it.

I will start with my own self-induced affliction.

Stifled Wanderlust

I want the salty air of the Amalfi Coast, those rugged Swiss peaks (not meringue), rolling hills of green so green that you will curse the day you were born in a dusty beige wasteland full of to-do lists, stress, and anxiety-inducing jobs. The horror!

There is a food and wine pairing that will remedy this exact situation, if only momentarily.

A New Zealand Sauvignon Blanc paired with an 8 inch Corn Dog. The Wine must be chilled between 45-49 degrees, and the corn dog must be deep-fried, a flacid microwaved meat stick is not what we are after here.

A crisp, floral, so tart it almost makes you pucker, chilled Savvy B is a wine that you crave like sour candy; it satisfies every inch of you on a hot summer day and leaves your palate longing for just one more sip. In our minds, this wine is taking us on a sun-kissed, bikinis optional adventure. It’s refreshing, it’s delicious, and it’s giving us life!

We open our eyes after the third luscious sip and take a bite of a crusty, corny, salty, savory deep-fried stick of meat. The fat cuts through the tartness of the wine, and we are momentarily in a state of bliss. But there is no disguising what country you are in when you are eating a corn dog. This brings an unexpected comfort to us; at least we can have these 8 inches of deep-fried joy even if we are not wandering or lusting.

Does it have to be 8 inches, you ask? No, but I can’t think of a time when I chose 6 inches over 8. When in Rome! (Or America, whatever.)

The choice to eat a corn dog paired with a glass of specifically chilled wine is one I consciously made, inspired by my ever-present yearning for adventure. I mean adventure like sipping aperol spritz’s in a piazza, not base jumping in a squirrel suit.

If you do attempt this wine and corn dog pairing, please note that it is only a temporary solution for your travel bug. You will need to plan a trip in the next 5-10 business days, or you may be at risk of consuming a Mount Everest-sized pile of corn dogs. The horror!

Have an ailment that you desperately need a food pairing cure for?

Leave a comment or respond to this email, and I will deliver!

Cheers,

Nicole | Butter Cult

Photo proof that we are a real human (and cat) over here cooking, writing, and laughing with you every week.

Tuesday pancakes, getting our beauty rest, no-drama meal + beet dip.

Drowning in Butter, Low and Slow, and Pure Fun