Since I’ve been back in the kitchen after my one year hiatus, one of the first things I made was salmon. And if you’ve been reading my blog for a bit, this won’t come as a surprise to you at all. I’m a vegetarian and I eat fish once or twice every month and salmon is definitely by far my fave fish to eat because it has a ton of health benefits.
Besides eating wayyy too much salmon sashimi when I go for sushi, the other way I like my salmon is baked. Sure, it takes a much longer time to cook, but there’s nothing as good as a well baked salmon that flakes beautifully.
Today I’m cooking with the Constance Estate Chilli Infused Coconut Oil which is made in Trinidad BUT they’re also available on Amazon YAY. I haven’t cooked with olive oil in ages since using the Infused Coconut Oils from Constance Estate: Chilli, Lemon & GARLIC. OMG the garlic infused is my ultimate fave (if you couldn’t tell already by the uppercase and bold. Don’t worry though, I’ll have more recipes using the different infused oils.
P.S. have you been keeping up with me @itsroxyjames on instagram? It’s my only social media account and I share beauty secrets, hauls and even giveaways.
