Sunday, August 9, 2009

Salmon for Me

Tonight, I had a little date night with myself. A girl's night in, just me. I had planned on eating dinner and watching a movie with a big bowl of popcorn. Maybe some ice cream for dessert.

I made a really yummy little dinner of salmon with butter and dill, corn with red pepper, and roasted brussels sprouts. Water with lemon cucumber. So classy.

I had made the corn last week, and it's been sitting in the fridge ever since, waiting for me to do something with it. Tonight I awkwardly cut it off the cob (is there a graceful way to do this? I just sliced it off and then kinda broke up the pieces with my hands), and put it in a pan with a little bit of Earth Balance, salt, pepper and red pepper flakes. It was sweet, and crunchy, and just a little spicy. Mmm!

As for the brussels sprouts, I basically used Chrissie's recipe: slice and put cut side down on a little olive oil, on a baking sheet lined with aluminum foil. Sprinkle with salt and pepper. Bake until they're bright green and starting to brown at the edges.

I had water with a bit of sliced lemon cucumber, just to fancy it up a bit. If you haven't had lemon cucumber in your water, I highly recommend it. It's delish, and makes you feel a like you're in a spa. Oh yes.

I know you're all wondering how I prepared my amazing salmon. Well, I shall tell you! I know, you were waiting in anticipation. This is an adapted version of my dad's recipe. Basically, some form of butter, lots of dill, a little garlic...ta-da!

Start with a piece of beautiful, fresh salmon. This pretty 0.7 pound piece was about $8.00 at Berkeley Bowl. It was plenty for me for dinner, and I have half left over for lunch tomorrow!

Place salmon skin-side down on a piece of foil on a broiler rack/baking sheet. You can pierce holes in the rack part if you want - I usually don't.

Put a few dollops of Earth Balance on top of the salmon. Sprinkle a bit of garlic salt, and a generous amount of dill. Squeeze a little lemon juice on top.

Broil until it looks opaque. Serve with lemon wedges :-)

I overcooked mine a little, but it still tasted good!

I watched Bride Wars (totally dumb, but I love me some Anne Hathaway, and I was in the mood for a cheesy girl movie). I wasn't hungry enough for popcorn, but I think I'm going to pan-sear some nectarine and have it with a small bowl of ice cream for dessert. Good night!


  1. A corn tip - if you have left-over cooked corn on the cob, it's easier to cut it when it's still warm. At least, it seems easier to me. Maybe I just feel more productive if I have a plan for the left-over before I put it in the fridge. Anyway, I think it breaks up more easily when it's recently been hot than cold out of the fridge. And no, I don't know of another way to do it. It's "rustic". :)

  2. Thanks for the tip! I'll try it next time!