Jamie was watching some Kevin Bacon as a stockbroker-turned-bike-messenger-turned-stockbroker-again movie from the 80s when I got down from putting Jane in her crib. Maybe watching is the wrong word—the TV was on for noise as she folded clothes. But there’s nothing on at 1:30 on a Saturday, which may be why Kevin Bacon was on.
Eventually, when we noticed the movie was still on, she told me I could change the channel. The problem was, it was 1:30 on a Saturday. I finally stopped on a PBS cooking show, as I finished up the week’s menu. I picked five meals, plus fish for that night. I couldn’t find a fish I wanted, so I figured I’d do something with whatever Whole Foods had to offer.
And as I was getting up, I glanced at the TV, and was transfigured. They were making a gorgeous salmon dish, one that used chopped mint. And I’m a sucker for mint. I haven’t done salmon in a while, and never a salmon steak. And salmon is fish, so it was perfect. It was a simple dish, but I didn’t move until the next recipe. We had it tonight. It’s a perfectly springy dish; we had it with lemon spinach couscous, but it would great with quinoa, too. Below, the recipe. (I meant to include a photo, too, but we were running late, so we ate rather than photograph, and were still fifteen minutes late.)
Mint-rubbed Salmon Steaks with Zucchini
For the rub:
One or two clove of garlic, smashed and minced
A handful of mint leaves (say 1/3 cup), chopped
A tablespoon or so of dried oregano
Freshly ground pepper
For the vegetables:
Two zucchinis, halved and cut into quarter-inch portions
A handful of grape tomatoes, halved
4 green onions, cut into ½ inch sections
Preheat oven to 425
Rub both sides of salmon steak with half of the rub. Put salmon in an oven-proof skillet, then in the oven for 10 to 15 minutes.
While the salmon cooks, heat olive oil in another skillet. Sauté the zucchini for a couple minutes. Add tomatoes, green onions, reserved rub. Continue to cook for 1 minute.
Plate nicely—I divided the plate into three parts, the couscous on a third of the plate, vegetables on another third, and salmon on the final third. The green, red, and pink (of the salmon) look great. Enjoy!