Recently I swapped my hours at work on Thursdays to the morning, so I found myself with more time to actually plan and execute a meal, instead of the usual leftovers we tend to have when both my husband and I get home between 5:30 and 6 pm and both feel not especially like cooking.
This week I made pan-seared salmon and broccoli gratin, and I felt weirdly empowered by cooking the salmon myself. Generally I make the husband grill it.
Anyway! Recipe links follow with pictures.
I don’t know if you could call it a recipe so much, but this lovely tidbit from Food & Wine made cooking the salmon super easy.
I put a little bit of the marinade the salmon had been sitting in (just an equal mix of olive oil and lemon juice) in the pan as the oil. I love my cast iron. 😀
The urge to try broccoli gratin came as I was flipping through my copy of Michael Symon’s 5 in 5 for All Seasons. There is a recipe for broccoli gratin that sounded good, but I didn’t have some of the ingredients. The description of the recipe, though, said it was a more gourmet version of regular broccoli gratin, which I proceeded to look up and find an awesome recipe on Food Network’s website that I had everything for and turned out deliciously.
The breadcrumbs maybe got a little too toasty in the pan before I put them on top, but still great.
The hubby’s finished plate. A healthy meal that feels like cheating because, well, cheese. No need for a starch! 🙂
You can combine with a salad if you’d like…I had a veggie blend after dinner because I forgot, or if you’d like the salmon would be great on top of some couscous or rice.