Saturday evening after a morning of errands and accomplishments, after an afternoon of Semi Pro and a few beers. . .I whipped up a little dinner for moosebraying and myself. . .nothing special, just a little salmon. . .
I have this knack for quickly thinking about the ingredients I have on hand and just throwing stuff together in such a way that it not only tastes good, but also looks good. You eat first with your eyes. . .lord knows I should probably take a few more photos of said food but I’m usually too busy enjoying it to stop and either a)photograph it or b)write about it. . .although I should really make more of an effort to do either or both.
So I picked up this lovely piece of salmon at the store on Saturday morning.
Dinner time rolls around and I cut it in half, season it with a little salt and pepper. . .
heat up the skillet medium high and coat it with a little bit of olive oil
throw the salmon in there skin side down and let it cook for a bit until it starts to get opaque about 1/2 way up.
meanwhile, mix together lemon juice, dill, dijon mustard (not grainy) and just a touch of honey. . .no clue on the measurements on this. . .consistency was rather liquidy
meanwhile (also) cook up a pot of couscous grande (aka israeli couscous)
meanwhile (the third) throw some frozen steam-fresh veggies in the microwave.
flip the salmon, let it cook for a few more minutes. . .flip it back over on to the skin side, pour the sauce in and simmer for a few/reducing sauce slightly. turn off heat and throw in a scant amount of butter (about 1/2 tbsp) to make the sauce a little richer.
Plate over couscous, top with sauce, veggies on side.
seriously good. seriously easy. seriously stuff I had on hand (aside from the salmon).
I don’t have any idea where I picked up this skill . .. this ability to just whip up a meal, no measuring, no recipe necessary. . .just go. Sometimes I do a little research with the internet on a recipe/idea just to get an approximation of cooking times or what the consistency of something should be like. . .but for the most part, I just open the refrigerator and go. . .using up what’s available. . .its’ things like this that make me really happy. . .like finding an ingredient on sale/clearance and making something from it. Case and point, the zucchini pie I whipped up Saturday morning from a bag of “clearance” zucchini. . .sometimes the grocery store bags up veggies that are just past their prime and sells them at a deep discount. I picked up 6 zucchini for 97 cents. . .had the other ingredients (pie crust, onion, mustard, mozzerella, eggs) at home.
ingeniuity in the kitchen and a nose for home economics.
I must be in the wrong field.