I don’t know about you, but I always tend to overcook my fish and meats. I tell myself that I would rather overcook than undercook because I don’t want my family to end up getting sick. That being said, dry tough pork or fish isn’t very tasty or enjoyable. One day, I did some research and after reading through too many reviews on Amazon for the best instant read meat thermometer, I decided to buy this Lavatools one.
Using my trusty thermometer and the chart below, I now have a fool proof way to ensure that my meats are perfectly done and safe to eat. This little kitchen device (under $25) is one of the best investments if you want to take your cooking to the next level. Keep in mind that you would need a different one if you’re planning on using it for grilling because the tip is too short for that purpose. Father’s Day gift, anyone?
Last night I served a baked salmon with bell peppers and asparagus for dinner. It’s super easy to make and healthy and delicious, too. I drizzled olive oil and Maldon sea salt on the salmon and placed lemon slices on top. In a separate bowl, I mixed the yellow and red bell peppers with olive oil, salt, ground pepper, and a splash of balsamic vinegar. I placed the bell peppers in the baking dish with the salmon and baked uncovered at 375 degrees for 20 minutes. I used my thermometer to make sure that the thickest part of the fish reached an internal temperature of 145 degrees.
In a separate dish, I drizzled olive oil and sea salt over the asparagus, covered with wet paper towels and microwaved for 3 – 3 1/2 minutes.
As a side note, I avoid using the microwave for cooking in general, but have found this method of cooking asparagus and broccolini to be unbeatable in terms of achieving the al dente quality and maintaining the beautiful green color. If you prefer, you can put the asparagus in the dish with the salmon and peppers and bake instead.
Viola! Baked salmon with sweet and tangy bell peppers and asparagus on the side in 30 minutes.
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