All That...And They Cook!

So for new years one of my strategies is to get back into cooking. I get so busy that I've sidelined one of my favorite hobbies for about a year - opting for the same Subway sandwich (Turkey on Honey Oat) or whatever I can slap together from the pantry and run, or worse - depend on the pub. Not that I have anything against the pub - their food is actually really good - but it's killing my waistline.

So Linds and I are reinstating the menu board, the chalkboard in our kitchen, where we list the week's menu and take turns cooking. Who knows, maybe we'll even get back into our Sunday night traditional "hearth dinners!"

Last night for dinner I busted out one of my favorite recipes: Salmon with Dijon Dill Sauce over a bed of garlic sauteed spinach and a side of broccoli rice and for dessert Linds made Peach Jello Parfait. The recipe for the Salmon I got from Real Simple (below). The spinach is super easy, just saute raw spinach in a pan with a little garlic powder and extra virgin olive oil until its soft. And I cheated with the rice - it's from Target's knock off version of Rice-a-roni. But it was really good and I was short on time. Linds said she got the parfait recipe right off the jello box. The perk with that is it works out to be a whopping 40 calories and served in a little wine glass, it was perfect.

Salmon with Dijon Dill Sauce
Ingredients:

• 4 6-ounce salmon fillets, skin removed
  
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, cold
• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons roughly chopped fresh dill, plus more for garnishing
• 1/8 teaspoon black pepper

Directions:

1. Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
2. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.
3. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.