One of my go-to entrees is salmon. We like to buy salmon filets from Costco, chop the filet into portions, and freeze the portions into baggies (2 portions per baggie or one for each of us). We have a Food Saver which vacuum seals the baggies for us and allows the salmon to avoid freezer burn.
To defrost the salmon, we put it one unopened baggie into a bowl of warm water and let it sit for a few minutes (until it defrosts). Then we remove the baggie and put salt and pepper on the filets. Then, we pop them into the oven.
The recipe that we use is from Against All Grain’s cookbook called “Meals Made Simple.” I was able to find a similar recipe online here. The recipe online calls for white wine vinegar, but we use chicken stock instead. As well, we use almond milk instead of coconut milk (as almond milk is cheaper).
From start to finish, this meal generally takes about 1/2 hour to prepare (including defrosting time). To serve, we add some vegetables or a side salad and pair the veggies with a carb (brown rice or quinoa). The extra sauce is so delicious that we end up putting it on the carb or veggies (for the win).
At the end of the meal, I always feel nourished and satiated. I hope this recipe finds it way to your table soon, too!