Dinner Success!
This week, we’ve made it a goal to eat in and I’ve made it a personal goal to cook six nights this week (Sunday to Friday).
We’ve been doing really well so far. Last night, I made pan fried pre-marinated salmon fillets from Trader Joe’s with the most delicious baby carrots. I’m two for two with delicious dinners and I’m very pleased with myself. The boyfriend said it was one of the best dinners he’s had in a while. Sweet!
I’ve never been able to cook salmon correctly. Because I’m always terrified of under cooking it, I routinely overcook it. While salmon is still pretty good and edible when it’s been overcooked, it’s rubbery and not half as good as when it’s properly cooked.
How to properly cook salmon fillets:
- If your fillets have been frozen, make sure they’re thoroughly defrosted (I usually keep them in the fridge for two days before cooking)
- If you’ve marinated your fillets (or they came marinated, in my case), use the marinade to grease the pan, provided it has some fat in it.
- Cook your fillets for about 4-5 minutes on each side. Gently knife the middle of one fillet and make sure it is opaque pink, not translucent pink. If it is opaque, your fillets are cooked through.
I’m perpetually at a loss for how to cook fillets in the oven. I suppose I’ll tackle that in the weeks to come.
Here’s the recipe for the carrots, courtesy of mom:
Glazed Carrots with Herbs
From Gourmet Magazine, October 1983
This recipe Serves two. Increase quantities to serve more. I use a pound of carrots, and doubled the recipe, except for the dill. Because I used dried dill, I only added ½ teaspoon. I also omitted the parsley, because I’m a jerk.
Ingredients:
- ½ lb carrots, trimmed and sliced 1/3 inch thick on a diagonal
- 2 tbs butter
- ¼ C canned vegetable broth
- ½ tsp sugar
- Salt and pepper to taste
- 1 tsp minced fresh parsley
- 1 tsp snipped fresh dill
Directions:
- Cook carrots 5 minutes in boiling, salted water until just tender. Drain and refresh under cold running water.
- In skillet, toss carrots with butter over medium heat until coated well.
- Add broth, sugar, salt and pepper.
- Cook over medium high heat, tossing until liquid reduces to a glaze.
- Stir in parsley and dill
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