For me the most difficult part of keeping this blog is the writing. Cooking and taking photographs? I can do that all day, but every time I have to write a post my brain freezes. I write, delete, rewrite and there are even times when I don’t write at all, hence the embarrassing number of posts in my drafts folder *coughcough*. Eventually I just go with the easiest option: a short impersonal paragraph, but I can’t shake off the feeling that my posts are not engaging enough. Actually, boring is the word that comes to mind. Which is like a total representation of who I am. I like to think I’m actually quite interesting *blows horn*. I will try to make future posts more interesting like yours truly *flicks hair*.

Well that’s my contribution for today, I’m INTERESTING. Now on to the post.

The most exciting part of creating this post was buying the coloured paper. I love buying stationery, oh look I just shared another part of my extremely interesting life. I knew I was going to cook salmon, so obviously I had to get orange paper. I love orange, I love salmon, but I do not like the dent buying salmon leaves in my wallet. Its great for you and all that jazz but the price? gadamn gadamn *beyonce voice*. So I get pretty excited when I cook salmon and I savour every last Dirham. This recipe makes it totally worth it!

Asian Style Quinoa – Ingredients

1 cup cooked quinoa

1/2 cup sliced sugar snap peas

1 handful carrots

1 small onion sliced

1 tablespoon peanut oil

1 teaspoon light soy sauce

1 teaspoon garlic ginger paste

Salt & pepper

Directions

Heat the peanut oil in a nonstick pan then add the garlic ginger paste and stir through for 3 seconds. Throw in the onions and sweat till they start to brown, add the rest of the vegetables and cook for 2 minutes while stirring occasionally. Finally add the cooked quinoa, soy sauce and salt and pepper to season. Mix through and remove from the heat. The whole process takes less than 10 mins.

Tip (I pre-cooked my quinoa in chicken broth, it adds an amazing flavour)

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Honey Glazed Salmon – Ingredients 

2 salmon fillets (skin off)

2 tablespoon honey

1 tablespoon olive oil

1 tablespoon garlic ginger paste

1 tablespoon soy sauce

1 tablespoon teriyaki sauce

1 tablespoon lemon zest

1 tablespoon lemon juice

Salt & Pepper

Directions

Mix the lemon juice, zest, honey, olive oil, garlic ginger paste, teriyaki sauce and soy sauce in a bowl. Clean your salmon fillets and season lightly with salt and pepper, mix into  the marinade and refrigerate overnight. Preheat your grill to high and cook on each side for 10 – 12 minutes depending on the thickness of your salmon. Serve with lemon wedges for extra freshness.

Tip (Marinate in a freezer bag, less dishes to clean)

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