Thursday, November 10, 2011

Salmon !

Well I have to be honest... I've never LOVED fish. The only thing fishy I could actually eat for every meal is tuna salad and that's probably because it's relished with 8 million other flavors like grapes and seasoned salt. HOWEVER, I've always WANTED to really love fish because it's beautiful to look at, it's so fancy and gourmet to cook, its health benefits are out of this world and it's INTERESTING! I LOVE interesting food!

My husband is Australian, so we are meat eaters, naturally. :) HE loves fish. He grew up in Sydney of all places so his fish experience has far surpassed mine. He loves fish...Sushi, white fish, red fish, two fish, blue fish. SO, in an effort to impress him and make him think, "MAN, what a great wife!", I bought salmon filets for dinner. He was impressed. ;) Mission accomplished. Sort of. I didn't really know what to do with it. We put our heads together and both decided we wanted to enjoy the salmon for the taste of the salmon, so we kept it simple. And it was DELISH. (i won't expound on how i couldn't actually come close to finishing mine because my insides still turn a little at the smell of fish, whether it tastes fabulous or not... don't let that derail you from trying this, it really was great, i'm just a little ridiculous and can't handle some things i wish i could... baby steps)

This meal was SO SO SO SO SO easy and SO healthy and SO fun to make because we did it together and we kind of, "threw it together" as far as the recipe went. It turned out fabulous. What I've decided about fish is, get creative! Feel freedom to try completely out of the box things with fish because for the most part, you're starting with a fairly blank canvas. I will also say this though... beCAUSE fish is so simple, you almost don't want to ruin it... sometimes simplicity is the best.

Here was our attempt (a mighty fine one i might add) at keeping our salmon fresh, simple and still tasting like the salmon, but TOTALLY delicious.

Preheat your oven to 300 degrees.

Lightly salt and pepper a piece of foil on your baking sheet

Lightly drizzle them with olive oil, fresh lemon juice of one lemon, salt, pepper and garnish with 2 cloves of freshly minced garlic.

Place a little pad of butter on each filet... just a little. ;) Wrap the foil up and pinch together at the top with a little opening for air flow. Bake them for 20-30 minutes, depending on your oven. When you start to see a little light flakiness, they're done!

Don't those look delicious, flaky and wonderful? YES!

Serve over a bed of cous cous or wild rice and broccoli. (or whatever you want, i would've preferred kale for looks sake but James wanted broccoli)

If you so desire, make a little sauce to drizzle over top, I made a simple mixture of lemon juice, spicy dijon mustard, a touch of sour cream, soy sauce and a little cherry jam, yes cherry jam... it was the bomb. The sweet with the salt with the garlic with the butter..mmm.

Really, as easy as that recipe sounds, it was just FUN to make. It's fun to branch out and have a new canvas of fish to be creative on... and it's fun to cook and create TOGETHER. Like I've said before, making a new recipe WITH my husband is a great way for us to communicate in a new way together and my gosh it's a time to laugh! Talk about therapeutic! Go buy a piece of fish or some scallops that you've never done before and have a party over making dinner together tonight... you won't regret it. Be open to trying each other's suggestions, really try them and be adventurous with your ingredients... Even if being adventurous means keeping it all simple instead of SLOSHING all sorts of salad dressing on top of your  fish! :)

Go have a ball, people! And now a 'post relevant' quote in honor of the timeless, brilliant classic, "Dumb & Dumber"...... 

"I'll tell you where. Someplace warm. A place where the beer flows like wine, where beautiful women instinctively flock like the salmon of Capistrano. I'm talking about a little place called ASPEN."

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