Today was a long day and I am happy to be home and resting on the couch… though, I should do another hour or so of law school apps this evening :(. Hope I can motivate! A little break is much needed before I try…. hence, my blog post!
Lunch today was take out… I have such limited groceries in the fridge and just didn’t have time to go shopping this week. It will happen this weekend, I hope. Anyhow, I went to a place close to my office in Brooklyn, called Oaxaca. It is a new, inexpensive restaurant with a short menu of simple, straight up Mexican dishes. I chose the “Oaxaca Salad” with chicken, and asked for no cheese or sour cream.
The salad had lettuce, beans, salsa, marinated red onion, guacamole, black beans, and shredded chicken. No dressing necessary- just hot sauce!
It was really good- I loved the flavor and moistness of the shredded chicken. Between the beans and the chicken, it was also verrry filling.
I just needed a green apple for snack this afternoon and wasn’t hungry for anything else. That’s a lunch with good staying power!
For dinner tonight, I picked up some wild salmon at a great fish shop on the way home (did I mention to you guys that I walk to and from work? well I do- 15 minutes and I’m there!). My neighborhood is awesome for so many reasons, one of them being that there are all of these old-school fish markets, meat markets, bakeries, and delis with great quality food. I love it!
So, I decided to make my favorite salmon dish. This was actually a recipe given to me from a friend years ago- we studied in India together and this was her mom’s recipe. I tried it when I came back to the States and fell in love. It is super easy and quick, and combines all of my favorite flavors!
So, here’s how it goes:
Buy boneless fillets. Set the salmon fillets in aluminum foil. While you prep, preheat the oven to 400 for ten minutes.
Sprinkle each fillet with half a lemon, a little drizzle of olive oil, salt, and pepper. Salmon doesn’t need much oil, especially when cooked this way, because it produces so much of its own.
Chop some kalamata olives and break up a hunk of feta cheese. Sprinkle each fillet with a good handful of both.
Wrap the fish pretty tightly in the foil and bake it in the oven for 20- 30 minutes, depending on the thickness of the fish.
(I first set the timer for 20 minutes, checked on my fish, and it was not cooked through. So, I set it for 5 more minutes and that was perfect!)
I wanted something green on my plate to go with the salmon, so, while it cooked, I looked around and found this in my pantry:
I made a quick salad with what I had: peas, chopped carrots, a little white onion, golden raisins, and some leftover feta. I doused in lots of balsamic vinegar and a little bit of EVOO. It was actually really good!
The fish was perfectly cooked (in my humbled opinion): nice and moist, with a great balance of acid, salt, and oil- most of it natural, from the fish.
Hello, healthy fats!
Now, I am awaiting Loren’s arrival (he stayed in Portland for a few extra days) and can’t wait to see him dig into his piece when he gets home. I love cooking for others, especially Loren. 🙂
Hope you all have a great night- see you guys tomorrow. Yay for Friday!