Wednesday, January 9, 2013

January's Problems and Easy Delicious Weeknight Salmon

Gypsy Slow Down

"If you put everyone's problems in a bowl, you'd probably take yours back." -Unknown

Oh January. Yesterday I cried on the way home from work because it's been a frustrating week even though it was only Tuesday.

 Angry texts from other parents at work.
The pepperoni's were moldy in the fridge for the pizza we were making for dinner.
The dreams that I've been dreaming are coming true for everyone else out there that I know.
And this year. 

I just want some of my hard work to pay off. 
Sometimes I feel so trapped in this little world of work and small town living with no change.

And somewhere out there it's a whole lot worse. Which makes trying to have a pity party annoying. 

It's hard to see the good things sometimes when the hard things seem so tall.

Gypsy Slow Down

One of the good things is this salmon dish.

One of my goals with our new budget has been to cook every weeknight. This seems really hard when Witt and I both get off work later and all I want to do is crash on the couch when I get home. But if I make out my menu it helps a lot. Monday night while Witt was at the laundry mat I made this amazing salmon dish I found online. 

It was so easy and quick and really really good. I think it's a keeper. It's one of those dishes that tastes like you spent a lazy Saturday afternoon in the kitchen, sipping a glass of wine and listening to some Diana Krall, cooking up a storm. But really you spent five minutes, gulped a glass of wine and watched Wheel of Fortune in the background.

I've also been seeing a pin on Pinterest for roasted cabbage. I didn't re-pin it so I don't have original recipe but I just roasted it with olive oil. I love cabbage and it was so delicious. I made a lemon garlic vinaigrette to pour over the cabbage and if you try it it will literally melt in your mouth.

I used stone ground mustard and cilantro but the recipe called for parsley and dijon. I think you could use a lot of variations of herbs and mustard for this salmon and they'd all be good. 

Cilantro and Stone Ground Mustard Breaded Baked Salmon

2 tablespoons olive oil plus more for coating pan
4 tablespoons stone ground mustard
1 tablespoon finely chopped cilantro
3 medium sized skin-on salmon fillets
Kosher salt 
3 tablespoons breadcrumbs (panko, or regular. Gluten free would even work here).

Heat oven to 425 degrees. Line a baking pan with foil and coat with olive oil. Lay fillets skin side down and salt and pepper generously. Place the measured oil, mustard and cilantro in small bowl and mix together. Evenly spread the mustard mixture over the top of the fish. Sprinkle breadcrumbs evenly on top of mustard mixture. Bake for 15-20 minutes until done, the center should spring back. I broiled mine for an additional minute to get the breadcrumbs to a golden brown. Serve with rice.

Gypsy Slow Down

Roasted Cabbage with Lemon Garlic Vinaigrette

One head of cabbage, sliced into thin discs about an inch thick
Olive oil for drizzling
Salt and Pepper

For the Vinaigrette

4 tablespoons olive oil
Juice of one lemon
2 large garlic cloves, minced
Salt and Pepper

Generously drizzle olive oil onto a large baking pan. Place the cabbage on pan and drizzle more olive on top, and salt and pepper generously. Bake at 350 for one hour or until the cabbage is browned and soft to the touch. Mix all ingredients for vinaigrette together and drizzle over cabbage. Bake at 425 for an additional 5-10 minutes. 

Sharing with: Wednesday Walk About

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