Grace Solomon @CateringSolomon - Twitter Profile

My colleague bought a brand-new phone for ₦650,000. He refused to let anyone touch it. He even cleaned the screen every few minutes. Two days later, his four-year-old son dropped it into a bucket of water. The little boy looked at him and said, "Daddy, I was trying to wash your phone because you like it too much."

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Food Hub

@F0ODHub

about 2 months ago

Do you eat rice or bread with this meal?

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YUMZY

@Yumzy__

about 2 months ago

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Flavorful Kitchen Adventures

@ann_ann886

about 2 months ago

Honey Pineapple Salmon Servings: 4 Prep: 10 minutes Cook: 12–15 minutes Ingredients 4 salmon fillets (5–6 oz each), skin on or off, patted very dry 2 cups fresh pineapple chunks (plus extra rings for garnish) 2 green onions, thinly sliced 1–2 tbsp fresh parsley or cilantro, chopped (garnish) 1 tbsp neutral oil (for searing; skip if baking only) Pinch sesame seeds (optional) Honey‑pineapple glaze 1/3 cup pineapple juice (from the fruit or canned, not from concentrate if possible) 1/4 cup honey 2 tbsp low‑sodium soy sauce (or tamari) 1 tbsp rice vinegar or lime juice 1 tbsp brown sugar (optional for extra lacquer) 2 cloves garlic, minced 1 tsp fresh ginger, grated 1/2 tsp chili flakes or a squeeze of sriracha (optional heat) 1 tsp cornstarch mixed with 2 tsp water (slurry; for thick, glossy finish) Method A — Skillet‑sear + oven finish Make the glaze: In a small saucepan, combine pineapple juice, honey, soy, vinegar/lime, brown sugar (if using), garlic, ginger, and chili. Simmer 2–3 minutes. Stir in cornstarch slurry; simmer 30–60 seconds until glossy. Remove from heat. Prep salmon: Lightly season fillets with a pinch of salt and pepper (soy adds salt later). Sear: Heat a large oven‑safe skillet over medium‑high. Add oil; when shimmering, place salmon flesh‑side down. Sear 2 minutes to get color, then flip skin‑side down. Sauce + pineapple: Spoon some glaze over salmon. Scatter pineapple chunks (or a few rings) around the fish; toss them in a little glaze. Oven finish: Transfer skillet to a 400°F (204°C) oven for 6–8 minutes, until salmon flakes easily (125–130°F for medium; 135°F for more done). Brush once more with glaze in the last minute. Serve: Spoon pan juices over salmon. Top with green onion, herbs, and sesame seeds. Add extra pineapple on top. Method B — Sheet‑pan (hands‑off) Line a sheet pan with foil and lightly oil. Place salmon and pineapple; brush salmon generously with glaze. Bake at 425°F (218°C) for 9–12 minutes (thickness varies). Broil 1 minute to caramelize. Method C — Grill Oil grates well. Grill pineapple rings first 2–3 minutes/side to char. Grill salmon over medium‑high, skin‑side down 5–7 minutes; brush with glaze, flip 1–2 minutes to lacquer. Warm remaining glaze and spoon over to serve. Tips for success Dry fish = better sear and lacquer. Don’t overcook: pull at temp; carryover heat finishes it. Extra sticky finish: brush with hot glaze right after cooking. No fresh pineapple? Use canned chunks in juice; use the juice for the glaze. Serving ideas Coconut rice or jasmine rice and steamed broccoli/asparagus Lime wedges for squeezing Quick cucumber salad (rice vinegar, a little sugar, sesame oil) Quick coconut rice Simmer 1 cup jasmine rice with 3/4 cup coconut milk + 3/4 cup water + pinch salt. Rest 10 minutes; fluff. Make‑ahead Glaze keeps 4–5 days refrigerated. Warm gently to loosen before using. Enjoy the sweet‑tangy, garlicky glaze with that charred pineapple pop!