Monthly Archives: October 2015

Baked Salmon

Baked Salmon 

I like salmon in every way: baked, grilled, smoked, sushi’d…you name it. Although smoked salmon is my favourite, baked salmon comes in at a close second because I like the full-bodied savoury flavour of it. Baked salmon is at its best when its flaky and juicy on the inside and a tiny bit crusty on its sides. This simple baked salmon recipe has a sweet and savoury flavour to it: the brown sugar, soy, sea salt, and pepper all work together to create a glorious sweet-savoury crust that sinks in and works well with the natural flavour of the salmon. I ate some of it for breakfast (with a side of veggies – dinner for breakfast, I know) and I loved every minute of it. Here’s the recipe: 

1 huge salmon fillet (10 oz)
2 1/2 Brown Sugar
2 1/2 table spoons of Coarse Sea Salt
1 1/2 tablespoons of Black Pepper
2 tablespoons of Soy Sauce
1 Drizzle of Olive Oil

Cooking tools: 

1 9 x12 glass Pyrex baking dish


Preheat oven to 350 degrees.

Lay your clean salmon fillet in your Pyrex dish and grab all of your ingredients.

First, pat and rub the brown sugar into the salmon; second step is evenly sprinkling your sea salt down the length of the salmon (Jose Andres has a cool tip where he grabs a handful of seasoning – salt and other spices – and sprinkles from high in the air so it spreads evenly); next sprinkle your black pepper – freshly cracked or the stuff that you buy already cracked (that’s what I used); next drizzle on your soy sauce, and finally drizzle olive oil down the length of the fillet in a zigg-zag pattern. Once that’s all done you can put it in the oven to bake on high for 20 to 25 minutes until firm and juicy. The crust on the side is the tastiest thing ever, and the inside of it should be firm but flaky (and not dry).

Remember you can adjust the seasoning to your taste (and according to how big your fillet is).

– Adaora

Something Special

Since my birthday is coming up (on this Wednesday the 21st of October) I thought I would talk about what I’d wear and what I would do if I was celebrating my birthday with a crowd.

I would go here (to the Soho House):

I would drink this or that (champagne or chardonnay):

and I would wear Aisle Style’s Spaghettei Strap Slim A-line Burundy Long Chiffon Bridesmaid Dress, the Floor-length Chiffon Deep V-neck Sheath Zipper Bridesmaid Dress, or the Zipper One Shoulder Chiffon Sheath Sleeveless Bridesmaid Dress:


On the occasion of your birthday – if you decide to get dressed up – its good to make a statement when the time comes. I like long flow-y dresses in the summer and the winter because they’re easy: long dresses make me feel fancy and they look good with a glass of wine.

The dresses I picked out (as my would wear pieces) from Aisle Style are just the tip of the iceberg: Aisle Style is a U.K based online shop which sells wedding dresses, bridesmaid dresses, evening dresses, and accessories. Their dresses cover most personal styles, most body types are accommodated, and you can easily find your size. Almost all of their dresses are on my to have list for the holidays (I just have to be invited to enough events so I can wear them all).

– Adaora

I Eat Everything

food 001

Here’s an update you might be interested in hearing about: I eat everything! For all the time I shared vegetarian and vegan recipes (on this blog and elsewhere – for over four years!) I wasn’t eating meat.

My reasons for not eating meat were self-decided: I had the crackpot idea that if I cut out meat (which I read somewhere takes more acid to breakdown than a vegetarian/vegan diet) I would feel physically better. In a nutshell, here was the trade-off: the issues I dealt with went away (bye heartburn and stomach pain) but I felt physically more tired. Honestly, I hadn’t replaced the meat with vegetarian and vegan options and I was flying by the seat of my pants.

In 2014 I started eating seafood again (lobster, shrimp, mussels, clams, squid, fish….) and this year I brought red meat and chicken back into my stomach. I am happy to say I eat everything, and I want to share more of what I like to eat with you.

You can look forward to more recipes that include meat, cheese, fruits, vegetables, and everything in between.

– Adaora

For meat, veg, fruit, and other pictures follow me on instagram .

What I use: Face Edition


I have a skincare routine because I like my face and I would like for it to stay as it is for as long as humanly possible. Happily, I can say that if I want a glass of wine I get carded, and if I’m getting ‘checked out’ of my wallet – when I buy anything – I still get called “dear.” I’ve tried a lot of high-end skincare (Origins would have to be my favourite) and it taught me to look for the drugstore versions of everything high-end. Here is the stuff that keeps my skin healthy:

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