Monday, February 6, 2012
Dijon soy salmon
Happy Super Bowl Monday, ladies and gentlemen? Did you sleep in, lounge around, and chow down on all kinds of serious gametime eats? ...and was it everything you dreamed it would be?
It certainly was for me!
With Friday off, the weekend felt extra long and, for once, wasn't packed to the gills with "must be here at this time" kinds of plans. Instead, I flitted around to my heart's content, taking sunny walks, enjoying lunches and movies (The Artist is amaze-balls, btw!), hitting the gym super hard because there was nothing stopping me, and joining friends for a delicious Super Bowl party on Sunday night.
And then, because the pendulum must swing the other way, I was a total sloth... and it was glorious, peeps! Sleeping in until -- get ready for this -- eight o'clock, afternoon bowls of cereal (you must try peanut butter Cheerios!), and board game championships in sweatpants.
If you think I took advantage of all that free time and took hours to turn out a five star meal, you'd be... half correct!
Five stars, heck yes! But five hours, no. Barely 30 minutes (including the roasted green beans), but only about 10 of active prep time, yes. And all of the ingredients are pantry staples. Sweet and salty salmon with a crunchy crust on the outside and tender flaky fish on the inside. Just enough to deem eating at the dining room table but not so fancy that sweats weren't acceptable dining attire. A perfect lazy weekend/busy weeknight meal that's as fresh and tasty as can be!
One year ago: Slow cooker beef ragu; black bottom cupcakes
Two years ago: Portobello mushroom lasagna; brown butter Rice Krispie treats
(adapted from Ina Garten's recipe)
2 5-ounce pieces of boneless, skineless salmon
1 Tablespoon Dijon mustard
1 1/2 tablespoons good soy sauce
3 Tablespoons good olive oil
1/2 teaspoon minced garlic
In a small bowl, whisk together the mustard, soy sauce, olive oil, and garlic. Drizzle half of the marinade onto the salmon (try letting it rest in a pie plate or large bottom shallow bowl) and allow it to sit for 10 minutes. Set aside the remaining half of marinade for later.
Preheat skillet over medium high heat. Coat pan with nonstick spray. Place salmon fillets in skillet and cook roughly 5 minutes per side, until pink flesh has become opaque. Transfer the fish to a flat plate, drizzle remaining marinade over pieces and allow the fish to rest for 10 minutes. Serve immediately and devour.