Today was been freaking glorious.
I actually just accidentally typed “florious,” which I am now defining as a word meaning glorious in a spring, floral way. And thus, it fits.
After class I spent a couple of hours walking around, getting mildly lost in the parts of my neighborhood that I haven’t explored yet. I sat on a bench and read in the sun for a while. I then sat on another bench and ate frozen yogurt with BERRIES!
This was not only my first frozen yogurt of the season, but also my first berries of the year. I can’t wait until they’re in season.
And now it’s time to talk about a dinner that was glorious, not florious.
Did you know that I’ve never cooked fish before last week? Leon always cooks the protein for dinner while I handle the vegetable and carb, so I’ve never had the need to.
Did you know that up until about two years ago I actually kind of hated fish? I used to detest fish and thus vacations at the beach where seafood restaurants are plentiful were never all that fun.
But a lot has changed. This semester I am getting out of my comfort zone and challenging myself and that whole shebang.
And one night last week that meant cooking salmon.
Well, first that meant actually going up to the fish counter and ordering the fillets. But once that accomplishment was checked off then it was time to…marinate.
And then cook.
And then eat.
And then feel disproportionately proud.
I can’t decide which part of that was my favorite.
Honey Lime Salmon
2 salmon fillets (~1 lbs total)*
1 lime, juiced
1 ½ T honey**
1 clove garlic, minced
1 t soy sauce-like substance***
1 t hot sauce
*I always get skin-on fillets. I like the flavor it adds and don’t mind removing it as I eat.
**Agave can easily work.
***Tamari, Braggs Amino Acids, or anything of the sort will also work. I used Bragg’s.
Mix the lime juice, honey, garlic, soy sauce, and hot sauce in a dish and begin marinating the fillets, skin side up. After about 15 minutes flip the fish over.
After another 15 minutes of marinating time drizzle a pan with oil and bring it to medium heat. Add the fish skin side up and cook for ~5 minutes.
Carefully flip the fish to skin side down. Pour the marinade over the fish and then cover. Cook for another ~6 minutes and then uncover. Check to see if the fillets flake easily with a fork.
If so, reduce the heat to medium-low, and allow the sauce to reduce for a couple of minutes.
If not, recover for another minute or two and then proceed with the above step.
Then plate the fillets, pour the sauce over the top, and serve with something on the side.
Despite the fact that I was really nervous about this challenge and thus checked the flake-ability of these fillets far too many times, I was quite proud of myself.
This fish was flavorful, but without completely overpowering the salmon flavor (because I do like the flavor of fish now).
And, thanks in part to my neurotic flake-ability checks, it was neither under-cooked nor over-cooked.
I consider this a huge milestone in my life.
Hear that Mother? It’s time to whip out the baby book. This ‘Baby’s got a new entry.
Your turn, eaters:
What’s something you eat often, but have never cooked?
What’s the last thing you did that was out of your comfort zone?