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Monday, June 12, 2017

Recipe Review from 6/6/2017

Kepler had his follow-up vet appt this week - he's now 15.5 lbs!  He was 10.5 at his first appt.  While he's still small, I can see how his legs have gotten longer.  That and he can scoot across the yard after Andy-dog like nobody's business; he can't keep up with Andy, but Kepler gives it a solid try.  Still a mouthy 'Lil Monster, he has to eat, chew, and sample everything.  Fingers and toes are a favorite.  I just keep reminding myself...this will pass.  This WILL pass. This had better pass...

Karl - if you're reading this, I think Kepler likes lemon juice.  He tries to attack the little lemon after he gets a mouthful.  Go figure.

The Meal Plan from week of June 6:
Sun  (S)  weenie wraps and tater tots (sometimes ya just gotta...)
Mon (yoga)  leftover weenie wraps
Tues - Grilled Salmon and roasted tomatoes
Wed - leftover salmon pasta salad
Thurs (yoga) - leftover pasta salad
                                                 Fri - leftover pasta salad
                                                 Sat (L) leftovers   (S) scrounged...

                                                 Lunches - bagel sandwiches

Seared Salmon with Roasted Tomatoes (Ckng Lght, June 2017)  gluten free
A super easy dish that I simplified a bit more by cooking the salmon on the grill and skipping the oven completely.  The Husband pre-heated the grill to 350*, I seasoned the fillet with a bit of salt and pepper, and grilled it for 10 minutes checking once for doneness.  While filet was cooking, I continued with sauteing the onions, tomatoes and basil.

I would make this again.  Total YUM!  Don't skip the balsamic vinegar - it really brings the whole dish together: the sweet tomatoes and onions, the bright basil, the flavorful salmon - with a hit of tart tangy balsamic. 

Cooking tip - cook extra salmon and use the leftovers in a pasta salad for the next couple nights dinners. 
photo from

1 1/2 tablespoons olive oil, divided
4 (6-oz.) salmon fillets, about 1 in. thick
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2/3 cup thinly sliced shallots
3 cups cherry tomatoes
1/2 cup torn basil leaves, divided
2 tablespoons balsamic vinegar

  1. Preheat oven to 500°F. Line a rimmed baking sheet with foil.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over high. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to pan; cook 4 minutes on one side or until golden brown. Place fillets, seared side up, on prepared baking sheet; bake at 500°F for 4 minutes or until desired degree of doneness.
  3. Return skillet to medium-high. Add remaining 1 1/2 teaspoons oil to pan. Add shallots, and sauté 2 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, tomatoes, and 1/3 cup basil; cook 2 minutes or until tomatoes begin to break down. Stir in vinegar, and cook 1 minute.
  4. Place 1 fillet on each of 4 plates; top evenly with tomato mixture and remaining basil.


Karl A. said...

He is probably just mad at the bottle. If the lemon juice doesn't work, grab his bottom jaw, putting your thumb over his bottom front teeth, under the tongue and hold firmly. He'll figure it out.

Kristin said...

Lol! Yup, he definitely gets mad at the little bottle. It's funny to watch. We've been doing the thumb bit, but that just eggs him on too. ((rolling my eyes)). I swear, Kia was never this mouthy and she was a lab!

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