Last night I made herb-crusted salmon, recipe (well it’s not so much of a recipe as it is a list of ingredients thrown together nicely to make a quick and easy dish) found on Souvlaki For The Soul. However, I marinated my salmon in lemon, salt and pepper overnight before cooking.
For the herb crust I threw some basil, dill, parsley and panko bread crumbs into my little food processor and put it on top of each piece of salmon.
Baked in the oven at 350F initially for 15 minutes but when I saw it still wasn’t done (it was very underdone at this stage), I upped the temperature to 375F and baked it for another 20 minutes or so. Served it with a wilted spinach salad with some avocado slices…
The salad was a quick find from whatscookingamerica.net and the recipe is here — http://whatscookingamerica.net/Salad/SpinachBalsamic.htm. It calls for bacon but I skipped all that. I know, bacon makes everything better, but I wanted to opt for a healthier salad. The red onions, when cooked, had a sweet taste that was in sharp contrast to the sharp acidity of the balsamic vinegar. This was also the first time I’ve ever cooked with red onions. The avocado was my own personal touch.
It’s Friday night and I am collapsed on my couch, barely able to do much more than this at the moment. It’s been an exhausting week at work, among other things. I need to find something to do for the Great American Bake Sale…I’m thinking maybe mini tarts, packaged in Chinese takeout boxes, but we’ll see. Also, the obsession with the macarons continues. I’m thinking that one can overthink all this and fail precisely because of all the overthinking. Maybe it’s best to just jump right in.