Wed night
Salmon steaks
We took the easy route -- wild caught Alaskan salmon from Trader Joe's, frozen skinless fillets, 5.99/lb.
I have a long list of good but complicated ways to make salmon on the grill. But it was a late night for us both, so we went with a simpler prep.
1 1/2 tbsp olive oil
1 large garlic clove, minced
1 tbsp fresh dill (or 1 tsp dried)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp lemon zest, plus wedges for serving
Mix it all together, and rub into fillets. Grill in a fish basket (I learned this the hard way - no skin means your fillets will disintegrate on the grill) for maybe 2-3 minutes a side. They're done when you can pull off flakes with a fork without trying too hard.
Lemon Orzo
We made a recipe that was a total waste of time, one I won't compound by documenting it here. Let's just say that "orzo" is a kind of rice-shaped pasta with all the presence of beige wallpaper.
We made it because it sounded like a nice light side for fish. If by "light" you mean "tasteless," it was a huge success. Any future orzo recipe I make will damn well include more compelling additions than lemon juice or green onion. FAIL.
We had it with a nice herb salad, which was way better than the orzo.
Thurs night
Chipotle chicken hoagies
We found this recipe in Cooking Light, and I gotta say, it's really good. But do NOT make the mistake we made.
The recipe centers on chipotles in adobo. Maria had never had adobo before. After tasting it, she understandably fell in love with it. But less understandably, she decided to TRIPLE the amount of pepper and adobo in the recipe.
This is not recommended, even for people like us who like spicier food than most people do. Adding some sour cream on top on the mixture helped cut the burn a little, but it also made the sandwich fall apart.
Learn from our mistake. : ) But make this recipe anyway. It's really easy and so, so good.
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