Hello, friends. I don’t know if you’ve noticed, but I’ve slowed down on my posts a little. Not because I don’t want to be here; quite the opposite, actually. I love you in a way that makes other people very uncomfortable. But I’m having a wee problem with writer’s block. Well, not writer’s block exactly. You see, normally I do a lot of dumb stuff, and then I tell you about it. Or I tell you about the dumb stuff 2.0 does. Or the ridiculous crap my family does. And all that stuff adds up to about 80% of this blog’s content. Our combined ineptitude is pure gold for a blog writer. But lately? We’ve been making rational decisions. Things are running smoothly. It’s a real pain in the ass.
So, I got to thinking about what I could do for you. What little gem I could pass on to you to make up for my relentlessly boring life. You know, until I can start doing some more dumb/exciting stuff. So I give to you: Weekend Salmon. Because even an idiot could make it.
(Uh, there’s no rosemary in this recipe. I just thought it would look pretty. Deal.)
I titled this recipe Weekend Salmon because there’s vodka in it. Apparently, some people just drink alcohol on the weekends, so there’s the tie-in. Also, it’s easy to make. So, when you get home from work on a Friday night, ready to chug back some vodka, you can just throw the ingredients (and a little of your precious hooch) in a skillet and walk away. If you have a rice maker, you’re really in luck. Cuz’ you could just chuck some rice in there and dinner will have basically made itself.
. . .
recipe: inspired by exhaustion and a recipe found in the Liverpool Priva-Cheer Cookbook (2009)
You will need a large skillet with a tight fitting lid.
- 1 can (28 fl. oz) whole tomatoes
- 2 shallots, thinly sliced
- 4 tablespoons vodka
- 1 teaspoon horseradish
- few splashes Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- 1 stalk celery, diced
- 1/4 teaspoon pepper
- salmon fillets, only as many as will fit with space between each in your skillet (I’m guessing 4-6 maximum, and you’ll want them to be of a similar thickness so they all finish cooking at the same time)
In a large skillet/sauté pan (you will need a lid), over medium heat, combine the tomatoes, shallots, vodka, horseradish, Worcestershire sauce, lemon juice, olive oil, celery, and pepper and bring to a gentle simmer. Break up the tomatoes with the back of your spoon.
Once simmering, lay the salmon fillets over the top of the sauce, cover with a tight lid, and let the salmon poach for about 10-12 minutes, until just cooked through. (Salmon takes about 10-12 minutes per inch of thickness to cook. To avoid overcooking, remember that fish will continue to cook for a minute or two when coming off the heat. Cooked salmon will be opaque in colour.)
Serving suggestion: with potatoes or over rice.