The kids' preschool had their annual hike/field trip to St. Edwards Park today and a bunch of us parents volunteered to go on the hike. I have been going every year now, and missing it is just not an option. The kids had fun as usual, and had an unusual amount of energy. While we were at the park, a couple of us were taking about food (surprise surprise) and tuna steak and salmon burgers came up. So of course, fish was on the mind.
This leads to dinner tonight -- Wild Alaskan King Salmon with Mustard-Maple glaze, sauteed leeks and oven-roasted new potatoes. Yum! The kids are not hot on potatoes (even the French Fries kind), so I made some white rice to go along for them. J and I love potatoes, so more for us.
I wish I'd made some more salmon, so we'd have leftovers for lunch too. The kids pose a serious competition for Salmon these days. I have pretty much learned to make at least a 6 oz portion for each of them. I'm not complaining. Its great to see my boys turn into food snobs right in front of my eyes...
(From Cooking Light, July 1999)
3 tbsp Maple Syrup
3 tbsp Dijon Mustard
1 tbsp Balsamic Vinegar
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
4 - 6-8 oz salmon fillets, skin-on
1. Whisk together mustard, maple syrup, vinegar, salt and pepper. Coat salmon fillets with marinade and let rest in fridge 30 minutes.
2. Meanwhile preheat broiler on high.
3. Broil salmon fillets approx. 6 inches from top, approx 6 - 10 minutes. My Broiler goes pretty high temp, so 6 minutes was plenty for me. We also like our salmon a bit transluscent on the inside.
10 new potatoes
1 tsp herbs de provence
1/2 tsp fresh ground black pepper
1/2 tsp kosher salt
1 tbsp olive oil
1. Scrub potatoes well. Slice lengthwise into approx 1/2 inch wide wedges. Soak potatoes in a bowl of water 10-15 minutes to get rid of extra starch.
2. Preheat oven to 400F.
3. Drain potatoes and dry with a kitchen towel. Toss with herbs, salt, pepper, olive oil. Spread in single layer on jelly roll plan.
4. Bake in oven approx 45 minutes. Test for doneness. You should be able to slide a knife in with very little resistance. Do not overbake.
3 baby leeks (white and light green parts only)
1 tbsp olive oil
1. Julienne leeks into 1/4 inch wide strips. Wash well (dirt is lodged in between the concentric layers usually). Spin or towel dry.
2. Heat oil in shallow pan. Add leeks and saute on med-high for approx. 3 - 5 minutes till they are wilted and just tender. Add salt to taste.