A Birthday Dinner
My husband is easy to please when it comes to food. He is not adventuresome which means that going out to eat to try new things is not his idea of fun. It does mean that on his birthday he is very happy to stay at home and eat something I prepare. This is his birthday dinner. It is simple, gluten-free, and delicious.
The weather was warm enough that I was going to grill the salmon, but the grill wasn’t working after sitting all winter.
I placed a large salmon fillet on two sheets of aluminum foil, one piece of foil going each direction. I sprinkled the fish with lemon juice and “Old Bay with garlic and herb” seasoning. I wrap it tightly in foil and lay it on a baking sheet. I baked it at 450 degrees simply because I was also using the oven for the potatoes. It baked about 15 minutes.
I don’t have exact amounts for this. Just use the amount
of potatoes you need and vary the rest according to taste. Try adding different seasonings for variety. I have been meaning to try Old Bay on the potatoes but didn’t since I had it on the fish.
- Potatoes (any type), scrubbed and trimmed but not peeled
- olive oil
- garlic, minced
Cut the potatoes lengthwise into wedges or fry shapes. The larger you cut them, the longer they need to bake. I rinsed mine after cutting them because they seemed very starchy. Put them in a large bo
wl and lightly coat them with olive oil. Add the garlic and seasonings, except the parsley and toss with a large spoon or spatula.
Spread them out in a single layer on a baking sheet. Bake at 450 degrees about 25 minutes, turning half way through. If you would like them more brown, put them under the broiler for a few minutes. Add the parsley and toss to coat.
This is by far my family’s favorite vegetable, but it has to be the right broccoli cooked and served the right way.
The right broccoli: Frozen broccoli doesn’t cut it. The stalks of fresh broccoli I find at the grocery store don’t cut it. What my family likes is the broccoli pieces that are cut and washed and sold at my local BJ’s Club warehouse. The flower part on these pieces is somehow different
than what I get on the regular stalks.
Cooked the right way: It has to be lightly steamed. Not boiled, roasted or fried. The broccoli should be just barely tender. Not too crunchy and definitely not mushy.
Served the right way: Tossed with a little butter and salt.
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