Instructions
Yes I realize it’s all salt. I can’t get my wedding band off even if I use lots of soap and that ring is usually a little large on my finger.
I have officially become my mother. Or maybe my grandmother. This is what happened to them when they ate salty foods.
For Super Bowl we always go to my brother’s house and Eileen, my sister-in-law, usually makes turkey breast. But she’s been busy lately so they served a full-deli: meats for sandwiches, potato salad plus 2 bags of potato chips (I’m not even counting the hors d’oeuvres a few hours before, including hot dog-in-blanket and Buffalo wings).
So I spend an entire week trying to eat sensibly and maybe even lose a pound or four and then blow it all in one day on a plate of Lay’s because, they were right — you can’t eat just one.
Today: plain yogurt with dried apricots for breakfast. Not sure for lunch, maybe a hard cooked egg. Dinner? Fish. Maybe this recipe:
1 cup brown rice
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 cup toasted chopped or slivered almonds
1 cup thawed frozen peas
6 tablespoons olive oil
3 tablespoons sherry wine vinegar
3 tablespoons orange juice
2 tablespoons plus 1/2 teaspoon Dijon mustard
1/2 teaspoon grated orange peel
salt and freshly ground black pepper to taste
4 salmon filets, each about 6 ounces
Preheat the oven to 425 degrees. Cook the rice, let it cool slightly and spoon into a bowl. Add the red onion, almonds and peas and toss ingredients to distribute them evenly. Combine the olive oil, sherry wine vinegar, orange juice, 1/2 teaspoon Dijon mustard, orange peel and salt and pepper to taste. Pour over the rice, toss and let rest for at least . Place the salmon filets in a baking dish and brush each piece with some of the remaining mustard. Roast for or until cooked to desired doneness. Spoon equal amounts of the rice on 4 plates. Top each with a piece of salmon and serve. Makes 4 servings