Ahh, salmon. It's such a superfood, isn't it? You can always find it in the supermarket, it's easy to cook, and pretty much everyone likes it. We tend to fall back on the baked-in-a-parcel method for salmon, since it scores highly in the minimum effort/maximum yum ratio. This time, we simply popped the fillets on some greaseproof paper, sprinkled with salt and pepper, and topped them with some finely-sliced garlic and ginger. Then the greaseproof paper gets folded around the fish, the neat little packages get placed on a baking tray, and it goes in the oven for 20 minutes at 180 degrees.
To go with the fish, B made his stuff-of-legend roast potatoes. Ladies, I pretty much married him for these potatoes. They are that good. He chops the potatoes nice and small (more surface area = more crispiness), and parboils them for around ten minutes until just soft. Then they get tipped onto a hot baking tray covered in olive oil, salt-and-pepper'd lavishly, and roasted until golden and crunchy. Look at those little beauties.
After putting the fish and potatoes in the oven, we realised we hadn't made anything remotely green to go alongside. Cue, the perfect five-minute vegetable fallback: edamame with chili and salt.
I LOVE edamame. You can buy them frozen in big packs, and then when you need an instant veg boost, defrost a bowlful, sprinkle with salt and a diced chili, et voila! You can even eat them with chopsticks if you want to! Sophisticated!
No comments:
Post a Comment