Tonight I get to go to a Harmonica Concert 🙂
Not quite like this! But close… A third grade harmonica concert!
This week’s schedule is a super crazy. After having almost two weeks off, this one may drive me into the ground!
The salmon turned out so pretty I almost took a bite!
It was an extremely easy to make.
First heat olive oil and garlic in an oven safe pan. I used the cast iron skillet my mom gave me when I moved out of the nest.
Rinse the salmon and pat dry. Grate the rind of one lemon over the salmon, and sprinkle it with fresh thyme. Squeeze the juice of the lemon onto the salmon.
Once the pan is super hot, add the salmon skin side down. Let cook for about 3-5 minutes until fragrant. The pan will smoke. Do not try to move the salmon around in the pan to prevent sticking.
Stick the pan in the oven at 400 degrees and cook until the fish flakes. DO NOT OVERCOOK. The Lyon said that if you over cook fish 1) the protein will seep through the fish and look like white fat. 2) Your house will be filled with a not-so pleasant fish smell 🙂
I also made some yummy, yummy beans.
- Extra Virgin Olive Oil, (EVOO) as needed
- 1 medium onion, small dice
- 2 cloves garlic, minced
- 1 cup black lentils, rinsed, drained and picked over form stones
- ¼ teaspoon ground cumin
- 2 1/2 cups vegetable stock (homemade if possible)
- ½ teaspoon ground cinnamon, plus more to taste
- A good pinch of chili flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon, Sherry vinegar, or to taste
- ¼ cup mint leaves, chopped
- ¼ cup Italian flat-leaf parsley, chopped
- ½ cup feta cheese, crumbled
- Toasted walnuts, crushed, optional
Warm Beluga Lentil Salad with Mint and Parsley
In a medium saucepan over medium-low heat, add 3 tablespoons EVOO plus the diced onions, cumin, chili flakes, and cinnamon. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Next, stir in the garlic, and cook until fragrant, 1 minute. Add the stock, lentils, and a few good grinds of pepper – but no salt. Increase the heat to high. Once at a simmer, reduce the heat to low, and gently simmer until the lentils are cooked through, but not mushy, adding additional stock to keep the lentils covered, approximately 20 minutes. Drain. Transfer the drained lentils to a bowl then stir in the lemon juice, vinegar, chopped parsley, mint, feta, walnuts, plus an additional 2 tablespoons of EVOO. Mix well to combine. Season to taste. Serve.
I used dry great northern beans and left out the flat leaf parsley. But this may be my new favorite way to eat beans!
We also had some greens topped with Annie’s Green Goddess Dressing!
For dessert, I may, or may not, have had 2 pieces of Whitman’s Dark Chocolates
Well, I’m out like shorty long backs!!
Happy FAT TUESDAY!!!!