I don’t know about you, but I love leftovers. This recipe uses left over salmon and potatoes from my previous post One-Sided Crispy Salmon. Turning this into a breakfast omelette made for a satisfying and delicious meal. And when you serve it to guests, they won’t even know you’re using leftovers. The salmon, potatoes and herbs, along with the eggs were a prefect combination of flavors. I served it with a side of toast and some hot sauce.
As I was looking through my blog, I was surprised to see that I don’t have a single fish recipe up yet; especially since I love eating fish and seafood in general. Fish can be discouraging to work with because timing is critical for such a delicate meat, but this dish – also called Salmon a L’Unilateral – has to be one of the easiest ways to perfectly cook fish fillet. Basically all you do is throw the fish into your pan skin side down over moderate heat and wait until it’s cooked. No need to flip it!
I think every meal should be special, even lunch. So when I’m home relaxing by myself I try to stay away from the easy Ramen Noodles and cook something healthier and from scratch. After you make this you’ll feel a sense of accomplishment, even if it’s just a simple salad! I had a smaller version for myself but I made this recipe to serve a nice appetizer size for four.
I love Blue Crabs. Every summer when they’re in season, my family and I sit around a table full of crabs and just pick at them for hours (while seeing who can get the biggest piece of meat out). I’m a slow eater so I’m usually the last one at the table. I really don’t like wasting food and have OCD-like tendencies so I want to get everything! That said, it was like an epiphany the first time I ate soft-shell crabs. The crab flavor is so much more intense since you eat the whole crab, shells and everything.
Last night I wasn’t really sure what to make for dinner, so as I scoured my kitchen this is what I came up with. I try to use brown rice for most of my rice dishes mainly because of it’s health properties. For this recipe I also think it tastes better due to the hearty, nutty flavor it adds to the dish. I de-seeded the tomatoes to keep this dish from becoming too mushy. An easy way to take the seeds out is to cut the tomato in half and use a small spoon and scoop out the insides (see photos below). A lot of fresh chopped parsley and a glass of rosé wine (or one of my favorites Radler) make it the perfect summer dish to eat Al Fresco!