Anyone Can Cook...Even Me

To follow up on the "anyone can cook" theme, I wanted to offer a recipe that is easy to make, good for you, and REALLY yummy! I have cooked this 4 times in the past three weeks. It features Yukon River Salmon as the focal point of the dish and is as simple as simple can be. In the majority of the cooking I do, I prefer the main ingredient to speak for itself and let the spices or sauces just add a kiss of flavor. This makes it VERY important for you to source the best available ingredients for your dishes.

The Menu (serves 4)

• Broiled Yukon Salmon (or the best WILD salmon you can get)
• Sauteed Cauliflower with garlic
• Mixed Green Salad with Heirloom Tomatoes
• Pinot Noir (I have been drinking: Thierry et Pascale Matrot, Blagny "La Piece sous le Bois" 1er Cru 2004 = Red Burgundy)

Ingredient List

• 4 - 5 oz fillets of Salmon
• 1 lemon (for zesting)
• Gray Salt
• Fresh Pepper
• 5 cloves of garlic
• 1 large head of Cauliflower
• 1 head of Red Leaf Romaine Lettuce
• 2 - 4 Heirloom Tomatoes (if you like tomatoes a lot get more)
• Extra Virgin Olive Oil

Salmon Preparation

1. Pre-heat oven (Broil on High).
2. Cover broiling pan with tin foil.
3. Zest one entire medium lemon, finely chop until it is almost like dust.
4. Pat dry your Salmon fillets and place them, skin down, on the broiling pan.
5. Salt and pepper the salmon fillets (a pinch per fillet).
6. Divide your zest in four parts and rub the zest onto the salmon.
7. Rub in 1 teaspoon of olive oil onto each fillet.

NOTE: YOU HAVE TO USE YOUR HANDS, DON'T BE AFRAID TO GET YOUR HANDS DIRTY, YOU CAN WASH THEM.

8. Place broiling pan in oven. Cook for 8 to 10 minutes (the fish should be soft, but not squishy to the touch).

Cauliflower Preparation

1. Fill a stock pot with water and salt the water, bring to boil.
2. Core the cauliflower (take the root out).
3. Separate the cauliflower into florets.
4. Wash the cauliflower.
5. Boil cauliflower for about 5 minutes. You want it tender but not mushy.
6. Slice all of the garlic.
7. Drain the cauliflower and rise with cold water.
8. Heat a saute pan with 1 tablespoon of olive oil over medium heat.
9. When hot, place garlic in pan, add cauliflower after a minute or so. Brown cauliflower and coat with oil from pan.

Salad Preparation

1. Wash lettuce and chop coarsely 
2. Wash and slice tomatoes to taste
3. Toss lettuce and tomatoes in salad bowl
4. Squeeze 1/2 of lemon and 1 1/2 tablespoon's of olive oil into salad bowl.
5. Add salt and pepper to taste, and toss

Dinner! This should all take about 30 minutes.

Enjoy!

Remember...it is all about quality ingredients!!!

Comments

[Caroline]

I realize this is a super old post but....

I would also suggest tossing in the cauliflower into the oven with the fish. It's super easy--

Just throw cauliflower florets onto a cookie sheet, drizzle with olive oil, sprinkle roughly chopped garlic on top and stir around with your hand. Broil about 15 minutes or so (depending on how "done" you like your veggies) and enjoy!

Broiling/roasting veggies like this makes clean up even easier