Since our friend Sam is in town visiting for a few weeks from Berlin, Amanda, Nicole, and I decided to get together with her and cook dinner! Amanda and Nicole both love to cook as well, and Sam just started a Supper Club in Berlin called Krauted Haus. And we all love to eat.
After debating various recipes and making a fun-filled trip to Whole Foods where Samantha took disposable camera photographs of the fish and beer sections, we decided to make Baked Salmon with butter, lemon, and parsley, and roasted broccoli and couscous on the side. We ended not following any particular recipe and everything on the plates was absolutely delicious.
And so was the Cherry Garcia Fro-Yo and Chocolate Fudge Swirl ice cream. MMM.
Simple Baked Salmon with Butter, Parsley, and Lemon
1-2 lb slab of fresh Norweigan salmon (average about 1/2lb per person)
2 handfuls of fresh parsley, chopped
2 tablespoons butter, sliced into several smaller pieces
1/4 cup fresh lemon juice plus 1 lemon
salt and freshly ground black pepper to taste
This is so simple to make. Preheat the oven to 375°. Cover a baking sheet with tin foil, and place the salmon on top. Evenly place the chunks of butter all over the salmon, sprinkle the parsley on top, squeeze the lemon juice over it, and season lightly with salt and freshly ground black pepper. Cut the remaining lemon in half and place it fruit side up on the pan. As the fish cooks the lemons with get all sweet and juicy, and you can squeeze them over the fish or whatever veggies your have on your plate. Bake the fish for approximately 20 minutes, or until fish is opaque and slightly flaky.
Perfect Roasted Broccoli
1 head of broccoli
1-2 tablespoons olive oil
2 cloves minced fresh garlic
salt and freshly ground black pepper
Cut the stalks off the broccoli and throw away. If you wash it, be sure to dry it very well with paper towels as this is the key to a good roast. Break up the broccoli into manageable pieces. Toss in a bowl with olive oil, garlic, salt and freshly ground black pepper. Spread it evenly on a baking sheet lined with foil. Roast for approximately 15 minutes or until broccoli is slightly tender and starting to blacken on the tips.
Couscous with Roasted Grape Tomatoes and Sweet Peppers
1 cup couscous
1 cup grape tomatoes
2 Italian sweet peppers
extra virgin olive oil
Blacken the peppers on your gas stovetop, if you have one. If you don’t, you can use your broiler. Roast the grape tomatoes on a small pan at 400° or under your broiler until they crack open or begin to prune. Bring 1 cup of water to a boil, remove from heat, then stir in the couscous. Cover and let sit for 5 minutes. Remove the stem and seeds from the peppers then mince them. Mix them into the couscous, as well as the grape tomatoes, which you should mash up as you mix. Mix in a dash of olive oil and season to taste with salt and freshly ground black pepper.