What We’re Cooking Sundays…The Monday Edition
There’s something to be said for procrastination and all of its glory.
Our Sunday was postponed (not the actual date, I don’t have that much power), but the cooking part because I was:
- Tired from shoveling snow for two days straight
- Pooped from starting a bathroom redecoration that requires me to get down like Michelangelo
- Too lazy to move from the couch
- All of the above
Yep, it was all of the above.
But good things come to those who wait and here we are, feasting on a salmon dish I only made because I had too many beets from my recent Corbin Hills Farm pick-up and a bus-load of Brussels sprouts waiting to be oiled up and rolled around in sea salt. Yes, little sprouts, right there.
The main course was our new favorite, “roasted salmon with roasted beets, potatoes and Brussels sprouts” and if this was any easier to make, it would have started itself yesterday.
I need to warn you that A’s favorite food is salmon. If she could be a salmon, she would. She’s always swimming upstream so may she already be a salmon for all I know. Glub, glub.
First, I sliced up 6 russet potatoes and threw them into a hefty bag (a giant one). Then in went a few tablespoons of olive oil, my favorite coarse sea salt and some black pepper. Give it a shake, dance around a bit to Foster the People and then pour into an aluminum lined baking dish. Next up was the beets. Since we already know cutting beets can make your hands look like you committed a murder, I cut them quickly. Some people might wear gloves, but not me. I go all in. Repeat the same process you used for the potatoes and then spread the beets out next to the potatoes. Separate, but equal, don’t let them touch or your russets will be red.
And finally, slice the ends off of your little sprouts and put them into a new bag (or the one you just used if you don’t mind a little color) and season them up. Wait! Before I forget, I had one bulb of fresh garlic, so fresh that the little green stem was still on it. Chop that up if you like your potatoes to have a lot of flavor. Pour the sprouts into a baking dish and everything goes in the oven at 350 degrees for about 30 minutes. While the veggies are getting their tan on, we moved to the salmon. (look at those beets. they look like hears, no?)
In a small bowl, whisk together two tablespoons of miso paste, a tablespoon of honey, 1/3 cup of soy sauce (I use the low sodium version) and a splash of red wine vinaigrette. Add about a ½ cup of warm water and mix until creamy, then pour over the salmon and let it all marinade for 20 minutes. We should have started the marinade sooner, but did I mention I was working on my bathroom? I forgot.
It’s just about time to put the salmon in a baking dish (pouring off the marinade), but first season with a little lemon pepper on both sides, then place on the lowest rack in your oven. Bake everything until the potatoes and beets are cooked through and the Brussels are brown. The salmon comes out when you think it’s ready for your preferred level of ‘done.’
This is the plated picture of our little meal. I’m totally obsessed with my new Fitbit and found that this whole thing came to about 620 calories, more if you go crazy and eat every piece of salmon in your house.
Next week, we’ll tell you about the chocolate-blood orange cake recipe we’re trying to perfect. It’s hard out there for a cake lover. Hard, I say.
On another note, I’ve been blogging in my old home for the past two weeks. A few of us decided to reunite and write about whatever we felt like. It had been over two years since my last login there and I’m happy to say – we’re all having a blast.
I’m listening to Foster the People’s “Torch” on constant replay and Amy Winehouse is about to make an appearance so that should set the stage for what’s on my mind. But tonight…tonight it’s “Think Like a Man” and dinner with my favorite people, A and Britney the Wondercat. That’s Britney up there. She knew there would salmon at the end of her rainbow.
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