As I wrote in September, I am in a little bit of trouble. The autumn has ushered in heavier meals, I am cooking and eating to sustain my blog and I am exceedingly happy. All of these things combined have led to my pants becoming even tighter. I know I was going to write about salads but at this time of year it doesn't seem so appropriate and I think I want to save that for a summer series next year.
I think what I am going to do is cook clean and keep portions small. Anyone who knows me knows that I could never, ever entertain or sustain a diet and I refuse to ever cut out fats (we need them people). When it comes to food I cannot compromise and I will not deny myself. Simple foods, excellent flavors, European portions. If you use fresh, organic, clean foods and moderate your portions you really can eat anything you want. Yes, that 's what we're going to do, use a little bit of culinary common sense, starting tonight.
Salmon over Beans
Ingredients:
2 Salmon filets
1 handful each of flat leaf parsley and cilantro
A sprinkle of chili flakes
2 tbspn Dijon Mustard
1 tsp olive oil
1 tsp stock
Sea salt and freshly cracked black pepper
1 Can of cannellini beans
1 Rosemary sprig
2 cloves of garlic
Preparation:
Season the fish with salt and pepper, mix all the wet ingredients with the herbs and smother your beautiful, coral salmon filets.
Wrap in a foil package and place into a 375F oven for about 25 minutes.
Heat the beans and add the garlic and rosemary along with some salt and let it all infuse together over low heat while your fish cooks.
Presentation:
Place beans on your plate and top with the steamed salmon. Add a sprinkle of salt and pepper and a generous squirt of lemon. Delicious!
