Food is For Challenges

A dear, frustrating friend of mine is going through something difficult right now. This breaks my heart on his behalf, but also because I saw it coming and decided it was best to bite my tongue and not say the unpleasant thing. After that, I saw it coming again...and maybe did say the unpleasant thing, but he makes his own decisions.  I am too far away to bring over noodle soup and pat his head like a 'poor little bunny' (If you don't get this reference click here: https://www.youtube.com/watch?v=VbmbMSrsZVQ)... But I am close enough to call after work and suggest recipes. So I am going to give some ideas for those who are short on time, short on a cooking partner, or both. I think this will be an ongoing project...but we shall see.

My local grocery store, which I affectionately call "The Weg,"  likes to sell pretty darn good farm raised salmon in two pound bags. These little guys inside the bag are single-serve, vacuum sealed portions. This means you can thaw one at a time, without a giant pain in your behind arising. They tend to be about $7 a pound, which means that you get about 6 main courses for $14.

Anyhow, the easiest preparation I've found just involves the portion of salmon, your choice of seasonings, a little butter or olive oil, and some tin-foil. If you're short on time, the quickest way to thaw a piece would be to fill a large bowl with hot tap water, and weight down the piece of salmon inside its plastic wrap for about 15 minutes. This should fully thaw the serving with minimal struggle. Meanwhile, pre-heat your oven to 375. Unwrap your salmon, salt both sides, use a little freshly ground black pepper too. I like to sprinkle the salmon with coriander and dill, and squeeze a little lemon on top. However, you could also do a garlic-ginger-parsley combo, or whatever else your heart desires. Make a little packet for the salmon with the tin-foil, lay the salmon inside and drizzle with a small amount of olive oil or a thin slice of butter. It seems like the sweet spot is about 20 minutes, but don't hesitate to check. Even if you've turned the oven off, as long as you don't stand with the door open for an excessive amount of time, it will still retain a good amount of heat.

If you're going for sides,  Some fluffy quinoa seasoned with the coriander, parsley and lemon. It should take about 20 minutes, so start it immediately after your salmon is in the oven. You can follow the package directions to prepare the quinoa, and then sprinkle the seasonings as you fluff it up.

 I'd say spaghetti squash would be another nice complement. From mid-summer to fall, you should be able to pick up smallish ones that will halve easily into two servings. Once your quinoa is rolling, scoop out the seeds and goop. Throw a little butter and salt in there, with a sprinkling of savory-sweet tarragon and parsley. Run a small amount of water in the bottom of the bowl (just big enough for your squish), put your half of squash on top, and nuke it for 7-8 minutes. That should give you enough time to check each thing in order, and plate it at a good temperature.

It's rather simple, but you'll feel better. I promise.