On the Menu:
Grilled lemon pepper salmon, roasted brussels sprouts, TJ's quinoa, & spinach salad with baby heirloom tomatoes and avocado.
I wish I could get fresh salmon every day the way I used to at Central Market in Dallas just a block from my apt... but I have come to rely on the TJ's selection of flash frozen fishes. They are quite Dahlish and great quality - again not a freezer section kind of girl but I will vouch for these guys. You just move them from the freezer to the fridge the night before you plan to make them (if you forget then do it the morning of, or if you REALLY forget, then just let the package soak in a bowl of luke warm water for 30-60 min before cooking). I simply drizzled the salmon with olive oil, a big squeeze of fresh lemon, and a liberal sprinkling of lemon pepper. If you don't have lemon pepper in your pantry, go buy it. Seriously it's simple but it's great I put it on roasted chicken and fish all the time. Has a tiny kick and punch of tanginess. I used my grill pan tonight and got it very hot for 5-8 minutes before placing the salmon skin side down on the sizzling surface. As soon as I put my salmon down I turn the temp to a medium heat and let the filet cook about 4 minutes on each side, more or less depending on the thickness. I have faith you'll know when it's done.
Done these before. Set your oven on 400 degrees. Cut your brussels in halves or quarters, spread them in an even layer in a pyrex baking dish, drizzle with olive oil and season with salt & pepper. Pop them in the oven for 40 minutes and you'll get brussels that are tender on the inside and salty and crunchy on the outside. I personally love the little burnt pieces that fall off - they're like brussels sprouts chips!
|Tender in the middle crunchy on the outside|
I served this meal with a spinach salad tossed with sliced up baby heirloom tomatoes and perfectly ripe avocado in a Dahlish vegan vinaigrette from TJ's. I also served the salmon with a bit of TJ's quinoa that I always have on hand for a starchy side packed with protein.
|Salad pre vinaigrette|
|Dinner is served!|