Name: Wednesday Specter Age: 24 Traits: Bro, Loves Outdoors, Music Lover Life Aspiration: Nerdy Brain Relationship Status: Engaged Work Status: Unemployed Fav colour: Brick red Fav food: Herb-Crusted Salmon Fact: Was introduced to her fiancé via her father who worked with him for two years at their paracetamol company. Her fiancé is 7 years older than her. Had horse riding lessons as a kid.
01. Full name: Oliver Kim 02. Best friend: His sister Alice 03. Sexuality: Heterosexual 04. Favorite color: Loves all the shades of blue 05. Relationship status: Single 06. Ideal mate: Someone who is trustworthy and good, and who enjoys gourmet food 07. Turn-ons: Creativity 08. Favorite food: Herb-Crusted Salmon 09. Crushes: Oliver would say that crushes are for kids, but he is quite interested in the Madison, who he has been flirting with quite a bit lately. 10. Favorite music: Classical music 11. Biggest fear: Being single the rest of his life 12. Biggest fantasy: To have his own art gallery 13. Bad habits: Loses track of time easily 14. Biggest regret: Majoring in business in college 15. Best kept secrets: He caught his mom having an affair. 16. Last thought: I’m going to paint all day everyday from now on! 17. Worst romantic experience: He went in for his first kiss and she sneezed in his face. 18. Biggest insecurity: That he will not be successful as an artist. 19. Weapon of choice: paintbrush 20. Role Model: His sister Alice
I recently discovered this totally delicious and pretty healthy way to jazz up some salmon fillets! I understand that salmon can be pricey, however I managed to find a great offer in my local supermarket - four fillets for £7 (around $11) which to me is a bargain! So of course I decided to take advantage and purchase them. The rest of the ingredients were all items that I already had in stock so overall it worked out relatively cheap and super tasty! The recipe is really simple and only requires a few steps; the longest part is waiting for the salmon to bake in the oven. I hope you all enjoy!
Equipment and Utensils
Refrigerated Light Cream Cheese with Garlic and Herbs
4 Salmon Fillets
2 Slices of a Bread of Your Choice (I used slices from a wholemeal bread that I found in the reduced aisle for 39p)
Low Calorie Cooking Spray Oil
Preheat your oven to 180 degrees Celcius/350 degrees Farenheit/Gas Mark 4
Spray the baking tray with a nice, visible coating of low calorie cooking oil (around 10 sprays)
Lightly toast the slices of bread and then let them cool down. This is optional but I like how it makes the crumbs more crispy
Break the slices of bread into small crouton sized chunks and then put them into the food processor
Blend until the bread pieces have transformed into crumbs – this usually takes between 30 seconds and 1 minute
Tip the bread crumbs into a bowl and add the seasonings. I generally like to use quite a lot of garlic granules and mixed herbs and then a smaller amount of salt and pepper, but everybody has their own preferences! I personally looovveee garlic so I went all out
Place the salmon fillets on the baking tray
Scoop out two dessert spoons of cold cream cheese and sort of mould the cheese onto the top of the salmon fillet with your fingers. This is quite easy as because the cheese has been chilled it is pliable but not too smooshy or sticky! Repeat this step with all of the fillets. Overall it is around eight dessert spoons of cream cheese
Grab handfuls of the seasoned bread crumb mix out of the bowl and apply a relatively thick coating to each fillet. Press the crumbs in gently with your hands to help them stick to the cream cheese. You can repeat this step again if you want your salmon fillets to be extra crispy coated and have a nice crunch!
Bake the fillets for 30 minutes. When you remove them from the oven they should be an opaque light pink colour and the crumb will have darkened slightly
Use a fish slice or spatula to slide the salmon fillets off of the baking tray and onto serving dishes
There you go, all done! These salmon fillets work really well with chunky potato fries and a vegetable of your choice. I had mine with broccoli. Yum!