lucky for me, the man I live with (aka my boyfriend, aka chris, aka a total dreamboat) loves to cook as much as I do. we made this salmon a little while ago when friends of ours came over for dinner, and broke the cardinal rule to never try something you’ve never done before for company. well screw that rule, because it was awesome – so awesome we had to do it again so I could write about it.
this meal is really healthy. you can see that one of two ways… the way I usually think – BORING! how I am now seeing all of this – SCRUMTRULESCENT!
-salmon fillets (the fresher, the better)
-a little butter
-fresh mint leaves
boil your peas. they can either be fresh or frozen, doesn’t really matter, they just need to be soft enough to puree. once they’re done, strain them… otherwise it will be pea and mint soup.
depending on how much peas you’ve made, you may need to adjust measurements of the other ingredients. to be honest with you, I don’t measure a lot, so you’ll have to bear with me… maybe 3 cups of peas? maybe the juice of a lemon and a half? maybe 2 sprigs of mint leaves?
maybe 3/4 of a clove of grated garlic? maybe 2 circles of pouring olive oil? maybe as much salt and pepper as you can see in this picture? maybe add more later when you taste it? you’ll probably need more salt.
puree with an immersion blender. word to the wise, put a towel over it while you blend if it’s a shallow pot/bowl/hat. this will happen if you don’t – http://www.youtube.com/watch?v=IoQtYDyeMWE
in a SUPER hot pan (that can go in the oven… no plastic handle) drizzle in some olive oil, and a little bit of butter with thyme and sage. Yes, yes. Butter isn’t awesome for you, but it’s a little concession for the sake of deliciousness.
you want this to be so hot it’s scary. salt and pepper, then put the fish in skin down to get it delicious and crispy. maybe wear long sleeves. spoon the juices over the top of the fish while you sear the skin, for optimal moisture.
this should only take a few minutes, then pop it in the oven at 375 for about 12ish minutes (or until it’s all opaque)
to serve, spread out the puree, lay salmon on top, skin up, and you can garnish with the sage or thyme.
make your quinoa. just follow the package. substituting water for chicken broth is tasty, or maybe just half and half, or just water!
I like to cool my quinoa down before I use it usually; especially when using a cheese like goat cheese. fridge or freezer, depending on how long you have.
roasting nuts it tough. well, no. you just have to WATCH THEM. med – med/high heat and toss often.
then mix in your currants and goat cheese!
super easy, and it was super delish.
let’s see a pic of the whole thing again. ok.