Wow, it’s been forever since I posted, but I’m finally over a month of “kick my a**” illness after three antibiotics. Now I’m back to what passes for normal grocery shopping. Here’s the latest expedition. I’m even throwing in a recipe for salmon and roasted cherry tomatoes. Win-win-win.
- Case of wine – Having received a check about two weeks earlier than expected, I decided to opt for buying a case. There are several good reasons for coming up w/ the cash:
- You get a free bottle. Well, you get the 10% case discount.
- You will have a stash of wine (oh, that makes it sound like contraband…) that will last awhile.
- If you ask the wine person (if you don’t have one – get one) to keep the average bottle price around a price point you like, say $8.99, you can get some pricier ones to try.
- Dishwasher detergent – This is something I hate spending money on.
- TP – Ditto.
- Cat food – Since I got a case, he got a case of 24 cans. Ka-ching.
- Garlic – One of my fave foods.
- Tomatoes – I hate buying them out of season, which is any time past Sept. around here. I roast the little ones w/ olive oil, salt and pepper @ 375 degrees for about 30 minutes. Pierce them first to avoid explosions.
- Salmon – I swear I could eat it seven days a week. I often get the wild Coho type, but after the wine extravaganza (above), I opted for farm-raised. But why call it “Bay of Fundy” like it was swimming freely off the coast of Nova Scotia (hey, I’m geographically challenged – is that right?)
I’ll stop w/ the list here because it’s even more boring than usual, but this is what I did w/ the salmon:
I mixed soy sauce, sesame oil, olive oil, honey, a bit of brown sugar, salt and pepper, a few garlic cloves and some Irish whiskey because I didn’t have any bourbon (they sell the “bourbon” prepared salmon for $12.99/lb.!) and marinated the fish for about an hour.
Then I drained off the marinade into a sauce pan to heat and reduce for a sauce. I put the salmon in a 375 degree oven since it was thick (I usually just pop it under the broiler-thanks for the chef consult Karen and Bruce!) for ten minutes, then finished it under the broiler. I had some toasted pine nuts and sprinkled those on top. (Tip – I always toast my nuts – men hate it when I say that!) and drizzled some sauce on it.
It was fabulous!
Hey, please share your salmon recipes w/ me. We could have a salmon-tasting night on SPGL!