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You'll all be happy to know that the dog is no longer being shunned--she is currently on her perch (the big chair in the family room) recently home from a walk. The challah has been mourned and I have moved on to newer pursuits. I was going to cook on Saturday night, but Miss M. and I were drawn elsewhere with the promise of a moon bounce. A MOON BOUNCE! The five year old in me was utterly excited (okay, so was the twenty-five year old), so we hightailed it out of her apartment and over to the site of the party. As we drove up, we noticed twenty-somethings jumping from a second floor balcony into the moon bounce. As we walked up, we heard it pop. You have no idea how devastated I was. Not only did I have to socialize with hipsters, now I had to do it without a moon bounce.
Okay fine. It wasn't that bad. We mostly sat on a porch while someone played Belle & Sebastian songs as we sung along late into the evening. Which is why I did absolutely nothing today. Nope. Nothing. I'm going to claim that it was practice for the #BHF10PP, but the reality is that I'm no longer used to staying out late even though I'm always up late. Plus I just felt like being lazy. It's days like these I wish I had one of those Staples Easy buttons rigged to cause food to miraculously appear on a plate in front of me. Either that or Rosie from The Jetsons. Unfortunately technology has yet to catch up with the ingeniousness of my person, meaning I had to make dinner if I wanted to eat anything.
So I made food. Easy, easy food that anyone can make. This salmon was honestly one of the best pieces of salmon I've ever had. It was moist with subtle flavor with edible chunks of garlic. The squash "pasta"--a newer trend--was pretty awesome as well. I wouldn't say it could replace pasta, but it was a really light and unique way to eat squash and zucchini. I can imagine a variety of add-ins that would work well and that will be tried in the future. I suppose I'm glad I got off my ass and made dinner (even if I really didn't want to).
Cedar Plank Salmon
Wild Salmon fillet, skin on
1-2 lemons, juicy & sliced
2-3 cloves garlic, sliced
1/2 cup spring onion, diced
1 Tbsp. garlic chives, minced
freshly ground pepper
At least two hours before cooking, soak your cedar plank(s) in water. When ready to use, wipe down and brush with olive oil. Lay down a bed of sliced lemon, then place the salmon, skin side down, on top. Salt and pepper your fish. Make a few slits in your salmon, and shove in lemon slices. If lemon slices won't stay, cut in half and use halves. Distribute slices of garlic, chives, and spring onion on fish around the lemon slices. Use as much or as little as you need. Keep in mind that this process is akin to smoking or steaming fish, so the garlic flavor is much milder, so don't skimp. Grill at 350F for 12-15 minutes with lid closed. Check every 5 minutes for flare ups, which can be beaten down with a spray of water.
Can likely be done in an oven sans plank as well.
Squash Pasta with
Goat Cheese &
1 lb. assorted long squash
6-7 dried tomatoes, chopped
1 oz. crumbled goat cheese
1/2 tsp. oregano
1/2 tsp. kosher salt
freshly ground pepper
1. Cut ends off of squash, and, using a vegetable peeling, peel off thin strips. Make a quarter turn each time you hit the seeds, as you do not want the seeded parts. Save squash cores for soups.
2. Toss strips with tomatoes and spices.
3. Heat up a skillet on medium-high and lightly coat in olive oil. Toss in strip mixture and saute for two minutes. You do NOT want to overcook, or they will get mushy. You're basically heating up the squash.
4. Remove from pan, toss with cheese & some ground pepper. Serve warm.