Here we are at the end of the season and I have been hit with a case of the winter doldrums. Mustering up all my energy just to trudge through these last few winter days has been hard. This is also the time of year, like clockwork that I crave fresh vegetables and fruits and longing to see green instead of being surrounded by snow. Sunsets are becoming more frequent and stunning. I often stop to snap a picture to briefly hold this moment in time.
Tonight for dinner, I'm making a filet of sockeye salmon, broiled asparagus, orzo and a Greek salad served with a Greek vinaigrette. For the salmon, I smear a layer of mayonnaise over the filet (apparently this is a frequent method used by Alaskans to keep the fish from drying out while cooking), season with salt, pepper, seasoning of choice (I normally go with a local fish seasoning from Trueheart's Blends) and paprika. Bake it in a preheated oven at 400ºF oven for about 15 minutes or until the fish flakes easily with a fork.
Greek salad consists of an english cucumber, tomatoes, red onion, feta cheese and drizzled with a simple Greek Vinaigrette. Kalamata olives can also be added.
Simple Greek Vinaigrette
makes 1/2 cup
1/4 cup Extra Virgin Olive Oil
2 Tbsp of red wine vinegar
1 lemon, juiced or 3 Tbsp of lemon juice and 1 tsp of dried lemon peel
2 cloves of garlic, smashed
1 tsp of oregano
2 tsp of parsley
salt and pepper, to taste
Optional: add a teaspoon or two of Dijion mustard
Shake to combine. Stores for up to one week in the fridge. Serve with a simple salad of cucumber, tomato, onion, feta cheese and Kalamata olives.
While on the search for something alive and green in the midst of all this snow, my indoor plants have quadrupled. I found a neat glass plant amp to hold my phone while cooking and a glass terrarium filled with ferny plants and a wood sprite is tucked in for a bit of whimsical charm. Mint, basil and rosemary are also a welcomed addition to plant table and lend a bright, fresh flavor to many dishes in the coming weeks ahead.
As these last few days of winter slip by, keep your ears open for something new from The Remarkable NikkiRumm.
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