Simple Salmon

First of all, there is no part of me that actually enjoys cooking.
I just don't.
I wish I did.
But I don't.
However, because my family has to eat.
And because I want them to be healthy.
I cook.
I love simple.
This lovely little salmon was originally suppose to be Arizona Mamma's Salmon Scallopini which looked amazingly delectable.
But alas, I lacked 3 of the key ingredients.
So, once again, it became what most salmon in our house becomes.
I call it "Simple Salmon".



We usually buy fresh salmon, but frozen/thawed is lovely too.
Place Mr. Fishy on a broil pan.
Do not look closely at mine.


Then make a simple marinade with 1/8 cup of olive oil, 1/8 cup of soy sauce, and a few Tablespoons of Lemon juice.
Fresh squeezed Lemons are better, fresh sqeezed lemons directly picked from the tree are best.
But, since I don't live in California or Florida, I use lemon juice.

Brush marinade on Mr. Fishy.

Then sprinkle with Hy's season salt.
It's the best.
If you don't live in Canada, then you are probably out of luck.
I don't live in Canada.
But my in-laws do.
I'm sure you could use Lowry's or any other form of season salt.

Don't be stingy. Fish and salt love eachother. And they taste so good together.
If you want to get all Pioneer Womanish, you could rub a few or fifty pats of butter on top the fish.

Now, it is important that you listen well here. (says she who knows nothing)
Put this fish on the top rack, closest to your oven's broiler.
Broil the fish on high for 5-7 minutes, depending on it's thickness.
It'll smoke baby. Especially if you got all Pioneer Womanish and rubbed it down with butter. But it shouldn't burn.
Take the fish from the oven and use a fork to see if the fish flakes.
I usually under cook the salmon.
It seems to continue to cook once it is taken out of the oven. (but again, I know nothing)
It is important that you don't over cook it.
Nobody likes dry chewy salmon.
Or at least, I don't think they do.



In the mean time, let your rice boil over on the stove.
Then curse the fact that you gave away your rice cooker because you didn't see the "use" for one.



Sorry about the blur, I got a little aperture happy on this one!
The loveliest thing about broiling the fish, is the yummy, crispy coating that it creates.
If you use butter, it gets even crispier.
D-man loves yummy, crispy coatings on fish.
So do the little nuts.



Here's the proof.
Never mind the fact that she has eaten all of her rice and left the fish.
She gobbled it up right after I snapped this.
No really, she did!



See how much they love it.
O.K, again, never mind that he is eating the rice and leaving the salmon.
He likes to save the best for last!
No really, he does.




This doesn't count.
That is yam on the fork.
If it was the simple salmon, he'd be inhaling that bite right now!




Ahh yes, way to go C-boy.
He never saves the best for last!

Really, this is our family favorite.
We love all kinds of salmon.
But this one is a hit with everyone.
No really, it is!

Rockin' the Broccoli..

"Yummy...I really think this broccoli stuff ROCKS!!! It's like a party in my mouth."



"Mommy said it's really GOOD for me!"



"Hey, a kids got the right to change his mind!"




Now, don't walk...run and get the ingredients for this lovely soup. You can thank me later! My long lost friend from elementary school posted this on her facebook page. And take my advice...use the ground chicken...it's the best!

Paige's Chicken with white bean and spinach stew

2 slices of bacon, chopped
1 lb. Ground chicken OR Turkey Sausage
1 Teaspoon Fennel Seeds (only if you use the ground chicken...not needed if you use the turkey sausage because fennel is already in sausage. I prefer the ground chicken though)
1 Teaspoon Red Pepper Flakes (or to taste)
3+/- Garlic Cloves, grated on micro-plane (my preference) or diced
2 Cans White Beans with juice (Great Northern Beans or Cannelini Beans)
2 Quarts Chicken Stock
2 cups Spiral or Elbow Pasta (I use Barilla's multi-grain pasta...very good and good for you!)
About 4 handfuls of chopped fresh baby spinach

Brown bacon then add ground chicken with fennel seeds (or turkey sausage), garlic, and red pepper flakes. Add beans, undrained, and chicken stock. Simmer for as little 5 minutes or up to 45 minutes. Add pasta and spinach and simmer 8-10 minutes more. Make sure and remove from heat when pasta is done or noodles will get really mushy.

***Most important step: Serve with a drizzle of extra virgin olive oil, parmesan cheese, and crusty multi-grain bread. YUMM-O!!!