We had a lovely vacation (read as hubby had a couple of meetings but the kid and I relaxed and enjoyed the cool air!) and our generous host fed us scrumptious meals. Of course I had to reciprocate!
(Flashback to some 3 decades ago, when I cooked paella for 20 people in someone else’s kitchen!!!)
It is not easy cooking (meddling???) in someone else’s kitchen, mainly because I have no idea where anything is! But what is quite nice about the kitchen of someone who likes to cook is that the kitchen would definitely have the basic tools and then some. Since friend G had an oven, I gladly made use of it.
My menu consisted of 4 parts – protein, carbohydrate, healthy (veggie) and something sweet.
For the protein, I thought roasted salmon was perfect! And again my favorite recipe comes from Mark Bittman. With a bit of a twist, though. The online version of the recipe is slightly different from the book version –
First, I used half butter and half olive oil, which I seasoned with pink salt and freshly cracked peppercorns… and about 1/2 tablespoon of dried dill seeds. Off in the oven it went until the butter melted and stopped fizzing.
I then placed 4 pieces of salmon fillet slabs, about 220 to 250 grams each, skin side up, into the pan and back to the oven it went and stayed for about 5 to 7 minutes. The fillets got flipped to get the skin side down. And then I sprinkled some more pink salt and crushed peppercorns over the top. It went back into the oven for another 5 to 6 minutes, just until it was done.