Monday, May 20, 2013

Salmon Dinner

Guys.  Make this.  The whole thing takes about 30-40 minutes from start to finish, and it's delicious.  It's also what I consider to be "a complete meal" because it's a grain, a vegetable, and a protein (thanks Mom for that lesson!) and salmon is inherently fancy, even though it's not very hard to make.  I bet all the lady or gentleman friends in your life would love this and totally think you are an amazing cook and person that is definitely worth hanging out with a lot.  So it's got that going for it too.

Salmon with Zucchini and Grits:

Preheat the oven to 400.  Then, take about 4 ounces of salmon per person out and season with salt and pepper.  As always, feel free to use whatever other seasonings you like as well.

Then, using a very fancy pastry brush or your fingers, coat the pink side with olive oil.  I used citrus oil, but regular is just fine.  You don't want a ton, so if you don't have a brush, just drizzle a bit on there and smear it around.  Put pink side down onto a piece of foil.

Now, wrap it up in the foil like a piece of candy.  Then pop it in the oven (on a cookie sheet, just in case it leaks) for 25 minutes.  Congrats, you have now made salmon.

Now, slice up some zucchini.  I'd do about a third of a large zucchini per person, but go nuts.

Heat up a bit of oil in a skillet and add the zucchini when the oil is hot, then season with salt and pepper.  Cook over medium heat until crispy, about 7 minutes.  Flip and cook until the other side is done, about 4 minutes.

(I actually used too much oil on this, you really don't need a lot, I promise)

While the zucchini is cooking, prepare the grits.  If you're not familiar with grits, I'm sorry because they are DELICIOUS.  You can get them near the oatmeal at most grocery stores, even the weird northern ones that I shop at.

To make grits, you need 4 times the water that you have grits.  One serving is typically 1/4 cup of DRY grits with one cup of water or milk.  I used half water and half milk because it's creamier, but all water is fine too. Heat the liquid over medium high heat until it simmers.  Add the grits and salt and pepper and stir.  Put the lid on and let the liquid absorb.

Feel free to add a bit of cheese at the end.  I did a bit of parm and it was delightful.

Now, for ze presentation.  Put the grits into the middle of the plate and top with the zucchini (if there is a lot of oil coming off the zuch, blot them with some paper towels and wipe it off, like I obviously didn't).

Now, unwrap your salmon and put that on top.  If you want, you can remove the skin, but I don't mind it and I'm lazy, so whatevs. It shouldn't stick to the foil because of the oil.

Pat yourself on the back before you dig in, this is legit.

Question of the day:
Do you like fish?  How do you prepare it?

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