I have decided to take twenty-four hours to revitalize myself as soon as I get home from work today. I am going to cook myself a simple, but elegant meal, and serve it with a glass of “the good wine.” I will take a hot buttered rum bubble bath, and take a second glass of wine with me. While taking a bath, I will listen to some sort of classic jazz song, because I find sultry and strong female voices comforting. After toweling off, I will put on a film I enjoy, but don’t watch very often, as it’s a bit longer than ordinarily convenient. While this film is playing, I will probably write in my journal and scribble down some ideas about food, art, museums, and life, because I can’t turn off my passions. Maybe this means I’m a crazy human. Who cares? Tonight, I’ll embrace it. I will read a book in bed and fall asleep without setting an alarm for tomorrow morning.
The entire time, I will have my cell phone on vibrate in another room. To say I can’t wait is a spectacular understatement.
Let’s go back to the simple, but elegant meal. How does one create this without stress and unexpected hiccups? You can’t predict or guarantee the future. You can utilize simple culinary facts to guarantee an easier time in the kitchen than you would ordinarily have if you weren’t prepared.
This salmon recipe cooks very quickly. The longer you cook salmon, the fishier it gets in smell and taste. Who needs that? Salmon should be served rare to medium-rare for fork-tender unctuous deliciousness. And if you’re wondering if it’s worth buying a salmon fillet for just you – it is. Buy more than one and eat the leftovers for lunch tomorrow.I honestly believe you deserve it.
Based on Giada de Laurentiis’ Recipe in “Giada at Home”
- 3/4 cup balsamic
- 2 tablespoons maple syrup
- 1 tablespoon Whole-Grain Dijon
- 1 garlic clove – minced
- Vegetable Cooking Spray
- 4 salmon fillets – about 6 ounces each
- 2 tablespoons Extra Virgin Olive Oil
- Kosher Salt/Pepper
Preheat your oven to 400 degrees.
While the oven is preheating, make the glaze. Bring the vinegar, syrup, mustard, and garlic to a boil in a small pot over medium heat. Once everything is boiling, reduce the heat to low and simmer until the liquid becomes thick and viscous (12-ish minutes.)
Remove the glaze from the heat and let cool. Don’t stress about the texture looking like molasses – if you can stir it to any degree, you did it right.
Spray a baking sheet with cooking spray. Drizzle the salmon with Extra Virgin Olive Oil and season with kosher salt and pepper to taste on both sides.
Roast the salmon for 8 to 10 minutes – until the fish is cooked all the way through.
Spoon the glaze on top to serve. Feel as though you’ve pampered yourself, because you have.
Note: I served this salmon with my “Kale Magic” recipe, and the combination of flavors was extremely balanced and lovely.