Well it happened. Somewhere between looking for a new job and being turned on in the organic, local, co-op produce market I became a housewife. I have an apron and everything.
I also have recently been taking a Fundamentals of Cooking class at the SF Cooking School and all of a sudden I'm inspired. It's like years of dining out compounded with our new garage-sized kitchen has unleashed a whole new side of me. I have...drum roll please...cooked two nights in a row! That's one more night in a row than my previous record.
And now I'd like to share with you my recent creation. A delicious yet so-simple my mother could do it recipe (sorry mom) that I adapted from Real Simple.
📷Salmon with Fennel, Red Onions, Heirloom cherry tomatoes accompanied by Delicata Squash.
I'll try to make it as simple as possible because I appreciate that so much when reading a recipe.
2 Salmon Fillets
1 large Fennel (get the full one and google "How to cut a Fennel" - the top part is inedible!)
1 large Red Onion
1 container or bunch of Heirloom cherry tomatoes
EVOO
S&P
Thyme
Lemon
1. Preheat the oven to 400 degrees. In a roasting pan combine sliced Fennel, Red Onion and whole cherry tomatoes and a few bunches of Thyme. Add modest amounts of EVOO, S&P (don't measure, you're a chef!). Cook for 20 mins.
2. Make room for the Salmon on the pan. Add Lemon juice, S&P to the fillets. Continue baking for 10-12 minutes.
3. Buy pre-made Delicata Squash (or cut squash in one inch slices, cover in oil, S&P and put on a separate baking sheet in the oven for 20-30 mins or until tender).
4. Enjoy with wine and play the Wes Montgomery station on Pandora.
Voila! I just went from a restaurant blogger to a sometimes chef! But not to worry, we have reservations tomorrow night.
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