In case you didn’t read my post on Friday, it snowed here in Texas. But by Sunday, a mere two days later, it was a glorious spring day.
Church let out early—I’m not sure if our rector planned on such a short sermon, but I suspect the time change and pretty day may have helped hurry it along.
Once home, Nick downed some milk, then collapsed for a nap. Suddenly free, I changed into a pair of shorts and retrieved the flip-flops pitched to the back of the closet Friday morning. Instead of bothering with lunch, I grabbed my book, wandered outside to the backyard table, sat on a chair, and held my face up to the exceptional sun. I felt entirely alone, but considering that I had had a particularly grumpy baby on my hands all morning, it was a very pleasant feeling. It seemed as good a place to read as any, but the sun dazzled and bemused me; I found myself reading the same page twice and eventually put the book away and dozed.
I jerked back awake ten minutes later to feel Kitty, our adopted Siamese cat (yes, such a bold name choice for a cat), brushing against my leg. As I watched her lick her paws, I felt in sudden need of food, so I rose and turned my steps to the house: time for a snack and consideration of dinner.
I scrambled an egg and ate it carelessly, wandering around the kitchen absently waving my fork. What to make for dinner? I opened the deep freezer and leaned in, trying to get my thoughts in order. Ground beef—hamburgers? Kefta kebabs? No and no. Chicken breasts—a pasta? Panini? Too much fuss. I pawed through the remaining possibilities and settled on salmon.
I’m sure those of you living minutes from the shore are groaning. Well groan away; we, the landlocked, do what we can. I’ve been buying a new brand of frozen wild salmon, keeping several packages in the freezer for easy meals. The first time I prepared it, Kevin and I instantly and unanimously agreed it was quite good: firm, flavorful, and not a trace of fishiness (otherwise, I would have given it an instant heave-ho). Keeping frozen fish on hand helps cure my infrequent but inevitable dinner crankies: the “I know I’m a recipe developer, but can’t we have peanut butter sandwiches and call it a day?” moments. With some salmon in the freezer, I can pull something together in about the same time.
Grilling seemed a good option (partly because I knew Kevin would do it); March has become our preferred grilling month because of the general warmth but lack of humidity and mosquitoes. I’ve been a one-hit wonder in the grilled salmon category, relying on one favorite recipe from a 1996 issue of Bon Appetit (Glazed Grilled Salmon). There’s nothing wrong with that, except I’ve made it several times when I really wanted something else. It was time to break free and experiment.
I like sweet with my salmon, so I concocted a 1-minute lemon juice and honey glaze with some rosemary. So easy, so good--I think I'm going to make some more and drizzle it over yogurt for breakfast. The salmon struck all the right notes for a bright, easy Sunday supper, and lowered the cranky dial from high to medium-low. Kitty got a few bites, too; I'll consider her purring tacit agreement.
Honey-Lemon Lacquered Salmon
1/4 cup honey
1 and 1/2 tablespoons fresh lemon juice
1 tablespoon roughly chopped fresh rosemary leaves
1/2 teaspoon grated lemon zest
Four 7-ounce salmon fillets
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper
In a small saucepan, combine the honey with the lemon juice, rosemary and lemon zest. Cook over high heat, stirring frequently, for 1 minute.
Brush the salmon fillets with olive oil and season well with salt and pepper. Grill the fish over a medium-high fire, turning once, until lightly charred and just pink in the center, about 5 minutes per side (10 minutes total). Brush the honey- lemon glaze all over the fillets and grill until lightly lacquered, turning and brushing both sides, about 2 minutes. Transfer the grilled, glazed salmon to plates; drizzle with remaining glaze, if desired. Makes 4 servings.
Nutrition Notes:The following article didn’t inspire my recipe, but it did catch my eye this past Friday. Yet another reason to try my recipe, yes?
Typical North American Diet Is Deficient In Omega-3 Fatty Acids