Monday, December 10, 2007

Kosher Salt, Olive Oil, & Freshly Ground Black Pepper

It's amazing what one can do with three culinary staples- kosher salt, olive oil, and fresh ground black pepper. Finding myself suddenly alone in this production called parenthood, I've been having to make super quick meals these days. Most of my time is devoted to running after, and cleaning up after, my two year old son. (Actually, I've started to wonder if someone replaced my sweet, compliant baby with a look alike tasmanian devil- it's more than likely). Last night, exhausted, hungry, cranky, it's 7:30, hadn't eaten since noon, I whipped up this dinner and treated myself to an actual meal, get this, SITTING DOWN! Well, half of it anyway, until the lil' scupper took off his pull up potty training pants, and well, trust me, you'd rather not know what, esp since this post is about food;-) Nuff said.

Broiled Salmon Fillet with Dad's Garlicky Sauteed Spinach and Parmesan Cous Cous
(the following make one serving)

Easy Broiled Salmon Fillet
  • 4-6 ounce salmon fillet
  • 1 tsp olive oil
  • kosher salt and freshly ground black pepper
  • place broiler on high
  • rub the top of the fillet with the olive oil
  • sprinkle generously with the salt
  • place the fillet, skin side down, on a broiler pan or baking sheet and place 4 inches under the broiler
  • broil the fish until just almost opaque in the center for medium well, about 8-10 minutes - less or more according to personal preference for doneness
  • top with some freshly ground black pepper
Dad's Garlicky Sauteed Spinach
  • 4 ounces (or half a bag) spinach, rinsed
  • 1 glove of garlic thinly sliced
  • 1 tbsp olive oil
  • sprinkle of kosher salt and freshly ground black pepper
  • squeeze of lemon
  • bring a medium pot to boil
  • add the spinach and blanch till wilted, 1 minute
  • remove and drain, rinse with cold water
  • squeeze out excess moisture from spinach, handful by handful
  • heat the oil in a skillet over medium heat, add the garlic and cook 30 seconds, add the spinach, and sautee till hot
  • sprinkle with the salt, pepper, and add a squeeze of lemon
Parmesan Cous Cous
  • 1/3 c cous cous
  • 1/2 c water
  • 1 tsp olive oil
  • a pinch kosher salt
  • a bit of freshly ground black pepper
  • a sprinkle of freshly grated parmesan
  • a sprinkle of dried parsley
  • bring the water and oil to boil in a small saucepan
  • remove from heat, stir in the rest of the ingredients, cover for 5 minutes, and fluf with a fork before serving.
This took about 15 minutes, was easy, and surprisingly deliciously satisfying.

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