May 302010

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This recipe is adapted from one of my favourite cookbooks – Amanda Hesser’s “Cooking for Mr Latte”.  She calls it “Single Girl Salmon” and it is an example of how easy and satisfying it can be to cook yourself real meals – even if you’re only cooking for one.  This one is on high rotation in our kitchen, because it’s quick, easy and tastes deliciously decadent with a glass of wine.  The beauty of it is that it’s actually rather healthy!  I actually credit this dish with my newly discovered taste for lentils – particularly puy lentils, the tiny little green lentils from France.

To me, this is the ultimate in comfort food – hearty and filling whilst still being healthy.  It requires some thought and time in the kitchen, but certainly not hours – you can have it on the table in under 1 hr.  It’s beautiful with a glass of wine (white is my preference), and even if you’re dining alone, you can take the time to enjoy this fabulous meal.  Just because you are on your own for dinner, you don’t need to vegetate on the coach, scooping up icecream with potato chips, straight from the tub.  You deserve a fresh, fragrant and soul-satisfying meal!

[recipe-show recipe=salmon]

Mar 112010

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This is not really a recipe per se, just a several simple ingredients that made a tasty and healthy Thursday night dinner.

I’m notorious for burning salmon fillets – but I think I’ve finally figured it out!  The trick is lots of butter (I used about a tablespoon for 2 pieces), heated gently until it starts to clarify but doesn’t burn.  You then thrown in the salmon, seasoned with salt and pepper, and cook on the gentle heat for about 5 minutes one side, and 3 minutes the other (if you like it well done – if you like it rare you should cook it for less time).  I added some red onion to the pan at the last minute, but probably could have cooked that for slightly longer (neither J nor I really like raw onion).

I served the salmon on a bed of cous cous, and tossed steamed broccoli with the onion and butter and served on the side.  The sauce in the picture is a lime, tarragon and walnut dip that I got on our recent trip to New Zealand, but I actually think it was a bit too much for this dish.  It might be simpler to serve with a wedge of lemon or lime.