French Fridays with Dorie – Salmon with Basil/Mint/Mango Chatini

A little late on this one girlies, but I’m here! So I’ve mentioned before that I take total advantage of Netflix while cooking and doing housework but I also have another ace up my sleeve – HBO GO! It’s the best app ever because my Daddio has HBO through Dish and by using his account I can watch any show that’s ever been on HBO plus any movie that’s currently playing on any of the HBO channels. This sounds like an ad for HBO but it’s not, it’s just my enthusiasm. I’m currently watching Sister Act while I blog this and I’m loving it.

This movie is so amazingly fun. I used to watch it with the Daddio when I was little and it makes me so happy. Whoopi, Kathy Najimy, Maggie Smith – it doesn’t get better than that! Anyway HBO GO is also how I keep up to date with awesome things like True Blood & Girls so if you don’t have the app – definitely get it. I don’t know when HBO will get wise to the fact that all of us young poors are piggybacking on our wealthier relations but until they do it’s on baby!

Back to this salmon though – I took another Food Saver pack of salmon out of the freezer for this recipe plus a bag of salmon bitlets that my mom bought last time she was visiting and never used. I opted out of the olive tapenade because olives are not really my bag and decided to make that mango chatini instead. Chatini? That’s a weird word -reminds me of chutney which of course reminds me of Schmidt from New Girl. Love him!

Honestly I could do a whole post about how much I love Schmidt but I’ll restrain myself to this one pic of this magnificent bastard. When he added an extra syllable to chutney it really cemented my love – chut-en-ey!!!

Mangoes are tough sometimes aren’t they? I’ve destroyed a few trying to get the nut (seed?) out so this time I just peeled it and cut all around where I thought the nut would be. Seemed to work just fine. I gave my huge mint and basil plants a trim and got this chatini and basil/mint sauce all mixed up in here. Tristan is a meat & potatoes kind of guy so I roasted some baby reds to go with this yummy fish and dinner was ready to go. Yum!

The last few times I’ve made fish for FFWD I always say I should cook fish more. I’m so glad I’m in this group because for some reason it’s not something I gravitate towards naturally, but I’m always glad when I do. Thanks Doristas!

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French Fridays with Dorie – Roasted Salmon with Lentils

I can honestly say that I never would have made this recipe if I wasn’t in this group. It’s not that I don’t like salmon. Of course I like salmon. But for some reason, I am very nervous about cooking fish at home. My dad makes beautiful fish. Beautiful! I love when he cooks fish and seafood, yet I am weirdly afraid to do it. But my dad gave me some salmon for Christmas and I happened to have everything on hand for this except the lentils so I thought I should probably give it a try. I mean my dad caught this salmon while he was in my favorite place in the world, so I couldn’t fail, right? Oh, my favorite place is Washington Island, WI. Just so we’re clear.

If you’ve never been, Washington Island is great. I love it. It’s my dream to own a little place there someday. My dad was born and raised there and I always say that I’m related to about half the people who live there. This might be a stretch, but not a big one. I went there every summer growing up and when I was old enough to have a job, I stayed there the whole summer and worked at my Aunt Lois and Uncle Tim’s bar. That’s actually where I met my husband. So you can probably see why I love it. In case you’re still not convinced of it’s awesomeness (but seriously, my dad being born there and me meeting my husband there aren’t enough? Come on!) here is a picture of one of my most favorite places there. Tell me it’s not gorgeous. I dare you.

I’m pretty disappointed in myself that I had to borrow this picture from a pro-WI travel website. I have taken some great photos of this place, but I think it was pre-digital camera days. Oh well, if you’ve never been, you should go. It’s the best. If you go, make sure to eat at Karly’s on Thursday nights because it’s family-style fried chicken and it’s the best. That is all.

Back to the recipe: I have never made lentils before. The lady at the health food store next to my job kind of scared me a little because she said I would have to soak them for hours or something, but I trusted in Dorie and guess what, she didn’t steer me wrong. I followed her directions exactly and my lentils were even done a little early. Take that health food store! The only thing I didn’t take her advice on 100% was celery. I didn’t have any and I don’t particularly like it and they don’t sell it at the health food store, so I left it out. I don’t think it really matters. Can anyone say they love celery? I mean, I have never once heard someone say they love it. I know it has a place in soup bases and all but really, I’m fine with a celery free existence. Here are the lentils a’cookin away:

The salmon really didn’t need any prep so it seems almost a waste to mention it – just some olive oil and salt and pepper and getting shoved into a hot oven for 12 minutes – but I think we should all appreciate these beautiful salmon fillets:

Actually raw meat is never really all that appealing, unless we’re talking sushi, but that’s a whole other post. I just feel pretty lucky that these were languishing in my freezer and I didn’t have to buy them. Thanks again Daddio!

So all in all, I’d say it was a very delicious (nutritious?) meal that I’m very glad I cooked. Thanks fellow Doristas for voting for it! I on the other hand, voted for all the desserts. Shocking. Oh and I think I was a little hard on these beige placemats in my last post. I’ve decided that I was just mad at the onions. Sorry beiges, I promise you’ll get your fair share of blog-time.