i finally caved yesterday from making every single meal at home (sometimes having pancakes for dinner) and bought a pizza from a block away. it was so decadent, wolfing it down, while watching the simpsons on prime time television, while it was still bright outside. oh working life. i never want to work again. the pizza was enough to kick me back into action today, making this month's speciality - broiled salmon with assorted spring vegetables and occasionally potatoes with a lemon creme fraiche sauce. i've had this twice in a week now, once with asparagus, and today's with fiddleheads.
this is surprisingly easy to make. half an hour! (TAKE THAT RACHEL RAY. i know your meals take more than half an hour to make anyway) and you can prepare the fish while the asparagus/fiddleheads are roasting happily in the oven for 15 minutes. i love the eaaaasssse - proving that it doesn't have to take an entire large slab of ribeye to win over someone's heart (stomach?):
after slathering a bunch of asparagus with olive oil, sprinkling with salt and pepper, roast at 400 degrees (farenheit) for 15 minutes.
while roasting, take salmon fillets, about 6oz each, rub with salt, sprinkle with pepper. maybe massage with lemon thyme and then squeeze lemon over it. set aside.
for the winning "sauce", take a couple of tablespoons of creme fraiche, mix with a few squeezes of lemon juice, a few grates of lemon zest and a little lemon thyme.
take asparagus out from the oven, set it to BROIL, and pop the fish in for 7 1/2 minutes.
VOILA. c'est delicioux: serve fish with asparagus and drizzle creme fraiche over.
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1 comment:
WHOA. Brian totally just bought a pot of lemon thyme. AND I owe him a big fish for doing my taxes.
Do you have any substitute suggestions for creme fraiche? It is IMPOSSIBLE to find here. (can you make it yourself?)
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