Cookerati

This was a fantastic way to bring back the family dinner that we’ve been missing so much lately. In case you haven’t heard – my son’s high school marching band finally made it to state. I’m part of the pit crew and my husband films all of the marching band’s performances, which means we are at almost every marching band activity.  Actually, we are at every high school marching band activity and I also work the booster booth for the band for the home games.  This weekend, we were out there in the cold, the wind and the rain, doing what we do best.  The down side to this is that we haven’t found time to sit down together for dinner in a few days.  Sunday, I had enough and decided on salmon as the honored guest at our table.  It turned out so well, we didn’t need any sauce.  Okay, two of us didn’t need sauce. The teenaged one loves the Dijon-mayo dill sauce so much that he still glopped it on his salmon.  Urgh.

Ingredients:

• 3 – 1/4 lb salmon steaks (total 3/4 lb)
• 2 cloves garlic minced
• 1 tsp ginger grated ( pull out that frozen ginger)
• 1 tsp lemon grass minced
• 1/2 tsp dried thyme
• 2 tbs extra virgin olive oil
• 1 tbs white wine vinegar
• salt
• fresh ground pepper

With a towel (paper or otherwise) pat down the salmon and season with a little salt and pepper.  Mix all of the other ingredients in a flat bottomed dish.  Place the salmon steaks in the marinade, and turn it over a couple of times.  If you have time for the salmon to marinate, cover and stick into the fridge.  Heat up a grill pan.  Pour in one to two tbs of olive oil, and when it is warm, place the salmon on the pan. When the pan stops gripping the salmon, turn it over and grill the other side.  Delicious, scrumptious, lovely, mmm mmm good.