i know we just talked about salmon so for those of you who aren’t into salmon, um, sorry. can i interest you in a delicious, life-changing-isn’t-hyperbole soup? for the rest of you, the ones who like salmon, thanks for letting me pretend to be one of you.
you see, what you may notice with the recent asian salmon burgers and this smoky sheet pan salmon and vegetables is that we’re not exactly just savoring the bold flavor of fresh caught salmon, maybe with just a light spritz of lemon wedge, or however they would write it up on a fancypants menu at a place where they charge $38 for a 3 oz. little nibblet of salmon.
no. no on so many levels. first, we’re dumping lots of other flavors in here so that we can eat something that we know is healthy but don’t super love on taste merits alone (sorry salmon).
second, i’m not paying $38 for anything, unless it’s the better part of a week’s worth of groceries (there are only two of us…). frozen salmon for the win!
and lastly, anytime we can throw all of our food on one pan and clean the kitchen while dinner cooks itself in the oven, i’m in (provided “anytime” actually means “anytime the meal in question does not contain any red meat, non-ground up pork, or seafood”… on an unrelated note, i prefer to describe my eating preferences as “discerning”, rather than “picky”, thank you.).
and finally, as a total bonus, this recipe yields what i referred to earlier this evening during dinner as “kale confetti”.
basically, you throw the kale on the pan with everything else and while the rest of the ingredients are merely cooking, the kale is being crammed full of microscopic magic molecules so that when you pop a piece of roasted kale in your mouth, it is so crisp that it shatters into a million little flavor dusts of yum. it’s as if there’s a party in your mouth and kale is serving as confetti you won’t have to vacuum up later.
and really, what more could you want out of dinner?