RECIPE: Roast Salmon with Fresh Herbs a la Cook This…Get Laid

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It is so flippin’ hot outside, and I’ve got no AC until the repairman arrives.  But I have to eat.  So what do you do in the thick of summer? You bust out that toaster oven, make this roast salmon, prepare the wilted greens to go on the side, and you’re in food heaven.

For those of you without a toaster oven, you seriously don’t have one?  Oh honey, it’s an essential part of the kitchen.  Especially on days like this when full oven use would only make your home feel like the pits of hell.  There’s a tiny glimmer of heat that comes from a toaster oven, and my wonderful Oster Toaster Oven will help your house stay cool.  And if you have a traditional oven, just launch your air conditioner into overdrive. 

Roast Salmon With Fresh Herbs

  • 2 pieces of salmon fillet with or without skin (I like 5-6 ounce pieces)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh scallions
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley (you can use dried herbs, but it’s not as good!)

Preheat your toaster oven to 425°F.  Place the salmon in a bowl, and drizzle with olive oil.  Season with salt and pepper.  Line a baking sheet with foil and roast skin side down for about 10 minutes for medium, 5 minutes longer if she likes it well cooked. Remove from baking sheet, drizzle salmon with oil and sprinkle generously with herbs.

Wilted Greens Recipe

MSN Health says it all: magnesium creates better blood flow to the genitals, and better arousal is the result.  Inspired by Mario Batali on Epicurious.com.

  • 3 tablespoons extra-virgin olive oil
  • 2 anchovy fillets (extra omegas for the two of you)
  • 2 cloves garlic, thinly sliced
  • 1 head escarole, kale or 1 head or bunch another leafy green sliced thinly with the bitter stem removed
  • Salt and freshly ground black pepper
  • Juice from 1/2 a lemon

Heat a sauté pan over medium-high heat until hot.  Add the olive oil, then the anchovies (if you get a little of the anchovy oil in there, that’s okay).  The anchovy will start to separate a bit, and almost look like bits of olives.  When it looks completely liquified, add the garlic and cook ONLY 30 seconds. Lower the heat a to medium, add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, remove from the pan and  squeeze the lemon juice just over the greens just before you serve it.

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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5 Responses to RECIPE: Roast Salmon with Fresh Herbs a la Cook This…Get Laid

  1. Sam Bilton says:

    Sadly I don’t have a toaster oven (i’m not sure they’ve really taken off here in England!) but this recipe sounds perfect for a summer’s day. Particularly as we are now having a summer. Hurray!

  2. We’ve never cooked with escarole. It’s time to give it a try! A nice batch of greens with a meal makes everything feel better.

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