I am already getting sick of meat, and if I'm ever going to eat another piece of lamb, I'm going to evolve into a furball and say "Baaaaaaaa". My hair is already beginning to look like locks of wool. Well, at least the sheep is cuter than the pig... fluffier too. I can be a walking exaggeration, i know.
Metamorphosing into a domestic diva can be very daunting, I should sign an affidavit and change my legal name to "Nigella". Did I sign up for this? The officiant did not explain in details, and there's no mention of the clause that contain the words "upholding the standards and expectations". I'm just feeding words to the blog and I'm wide awake with "Reality Check" written all over me... there's no getting away with this and that's a fact etched in the hardest mineral compound, geologically speaking.
Domestic divas are scientists in their own rights. You are supposed to unearth (archeology) forgotten remains in the fridge and concoct (chemistry) something edible out of them. You should also be skilled in experimentation and establish a theory, whether the outcome is succesful in the lab test (dinner table) or not.
This is a short journal of my edible experiment using available resources within the perimeter of my test area.
Baked Wild Salmon with Mushrooms and Dill
4 portions wild salmon fillets
1 tbsp. lemon juice
garlic powder
dried dill herb
salt and pepper
1 onion, chopped
2 cups mushrooms, sliced into quarters
2 tomatoes, diced
Mary's oil blend / oil
- On a plate, lay salmon fillets and evenly pour the lemon juice, turn once for an even coating. Sprinkle salt, pepper, garlic powder and dill herb on both sides of the fillets. Best to leave it for 30 mins. to marinate.
2. Pre-heat oven to 400F.
3. On a glass bake ware, layer the mushrooms and half of the chopped onions at the bottom.
4. Carefully position the salmon fillets on top and blanket it with the chopped tomatoes and remaining onions. Drizzle some oil all over the surface to wrap it up.
5. Cover bake ware with aluminum foil and bake for 25 mins. If you can flake it with a fork, it is ready to be served. Don't overcook to retain the succulent texture of the meat.
Bon Appetit!
