Today I am grateful for someone to cook dinner for. I’m pretty good about preparing myself a big pot of something over the weekend and eating it several nights in a row or fixing myself something quick and healthy on the fly after work. What I DON’T do, however, is make myself any animal proteins when I eat alone. (unless it comes out of a can, lol)
I acknowledge that this is silly and stupid. Buying myself a small steak or my own fillet of fish at the grocery store is completely normal and would be a very beneficial to me but… I just don’t do it. There is something ceremonial about making and eating a more formal meal like that. I usually reserve that for times when I cook for someone which I LOVE to do.
In my house growing up, dinner was sacred. No answering phones, no watching TV and no reading at the table. We took some time to enjoy the meal my mother had lovingly prepared and talk about our day, laugh and enjoy each other’s company. Thats what dinner is all about… eating something special and enjoying someone’s company while eating it. On the menu tonight was salmon, broiled broccoli and white rice. Here’s how I did it…
- Salmon fillet (not steaks) I find that salmon steaks are more bone and skin than you bargained for. Figure 6-10 oz of salmon filet per person you are serving. Trust me, you’ll eat it.
- Lime or lemon juice (use fresh!! don’t destroy the awesomeness of the fish by dousing it with that GARBAGE they sell in the little lemon-shaped plastic containers)
- sea salt
- fresh ground pepper
- Optional additions: Onion powder and garlic powder
- Pre-heat oven to 400 degrees
- line sheet tray with foil
- rinse your filet of fish and pat the skin dry as much as possible and lay it skin side down directly on the foil. This will assure that the skin will stick to the foil and easily slide off the fish. (don’t have your fish monger take the skin off before hand. It makes it juicy while cooking. You just don’t want to eat it because its extra fishy tasting.)
- squeeze lime or lemon juice on flesh of fish
- season to taste
- Place fish in center rack of oven and check after 10 minutes. Cook to desired temperature. I like mine cooked through but some enjoy it a little rare in the center.
- broccoli florets
- olive oil
- sea salt
- fresh cracked pepper
- cayenne (do you see a pattern here?)
- Line sheet tray with foil
- wash and trim florets to desired size
- drizzle with oil
- roast at 400 degrees (below the fish i the same oven) and shake the tray frequently to make sure that all sides get crunchy.
Enjoy!!!… Follow it up with a nice bottle of wine and a movie and you’ve got yourself a nice little evening if you ask me 🙂