I was in sore need of comfort food this evening. You see, I noticed something horrifying this afternoon.
The Gidge is in heat.
Oh. My. God.
My little girl is growing up.
So after loading my face with dinner, and now typing this, I will head off to PetCo to get…dog diapers.
Sweet Salmon with Cheesy Garden Vegetables
I only made one piece of salmon, so that’s what these measurements are for.
For the salmon:
1 salmon fillet
1 tbsp dark brown sugar
1/2 tsp dijon mustard
A pinch of ground ginger
1 tbsp butter, melted
For the vegetables:
1/2 a large zucchini, sliced into coins and then chopped into quarters (about 1 cup)
8 plum tomatoes, quartered
1 large potato (courtesy of the neighbor who grows them in big buckets), cubed
2 tbsp olive oil
Sea salt to taste
Fresh ground pepper to taste
1/4 cup grated cheddar cheese
Preheat the oven to 375 degrees. Place a drop of olive oil in the bottom of a baking dish and smear it around with a paper towel. Place the salmon fillet in the dish.
Combine the remaining salmon ingredients in a small bowl. Liberally spread the glaze over the salmon; place the salmon in the oven and bake until it flakes easily with a fork (10-25 minutes depending on the thickness).
In a large skillet, heat the olive oil over medium heat. Add the potato and cover; stir occasionally. When the potatoes are nearly done (just starting to get fork-tender), add the zucchini and cover again. Stir occasionally. When both the potatoes and zucchini are cooked through, add the tomatoes and remove the skillet from the heat. Cover and allow to sit for 5 minutes so the existing heat in the pan warms the tomatoes. Add the cheese to the top, allow a minute for the cheese to melt, and serve.
Makes 2 Sheri-sized servings (1 for a person with a big appetite).