No promises, mind you. But most of you are quite forgiving seeing that I'm nearly 10 weeks away from delivering our son. So I thought about warming the blog back up with an embarrassingly simple recipe.
This recipe was inspired by my cousin Sean, whom we spent some time with over the holidays. He's a college student who likes to cook and welcomes the challenge of grocery shopping on a dime, eating quality food and being resourceful. He was so cute to comment on how brilliant I was to suggest making chicken stock all out of stuff you typically throw away for a soup later in the week.
Sean loves salmon and enjoyed my baked garden salmon recipe. I told him, "well if you think THAT was easy, you just wait till you try my broiled salmon recipe." It's fast, painless and you probably have all the ingredients in your kitchen for the crusting!
This recipe makes one fillet, for my one cousin Sean, or for that one gourmet college student out there.
Broiled Salmon with Garlic Mustard Crust
1 salmon fillet, 5-7 oz, skin on is fine.
1 tbsp olive oil
1 tbsp white wine vinegar (other vinegars are fun too: red wine, champagne, citrus... keep it light)
1 garlic clove, minced
1 tbsp whole grain mustard
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
Holiday meal time with the fam, friends and cousin Sean (maroon shirt in the middle). I'm the one with the prego belly.
If you live with a bunch of college guys, chances are you don't grow fresh herbs outside your apartment (although I would highly recommend it: save money, tastes fresh and shows you can nurture something- a real plus for the ladies). Dried herbs are just fine though.
Turn your broiler on and adjust your oven rack to the top level.
Bring your Salmon to room temperature (about 20 minutes). Pat your salmon dry and sprinkle your salt and pepper on it.
Mix all other ingredients together in a small bowl.
Place fillet on baking sheet or foil (without the glaze) and broil for just a few minutes.
After two minutes, it will begin to crust. Quickly add the topping mixture. Smell the mustard and the garlic as it is warmed a-top the fish. Ahhhhhhhh.
Back into the oven to broil for just 4-5 minutes longer.
Let rest 2-3 minutes.
At this point, it was dark out, but the sunset provided a salmon colored sky. So much for natural lighting, but I thought the setting sun illuminated the finished fillet.
Sean, here's to your cooking! May it bring you many friends around your table. Any future lady friends need to grow their own herbs and share with you. :-) Love you!