I channeled my inner shark and made fish! I love Shark Week, and I do love eating fish.
I bought a salmon fillet at the grocery store on my way home from work and scoured the internet for delicious recipes. There were a lot of fancy ways of preparing fish, but I really just wanted the fish with nothing really getting in the way. Ultimately, I decided to just cover it in lemon juice and dill.
With my hands all covered in fish, I forgot to take a picture before I cooked it.
Salmon Fillet with Dill
- Salmon fillet
- Half a lemon or lemon juice
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Lay the salmon out on tinfoil.
- Squeeze the juice from half a lemon over the salmon. (If you keep your lemons in the fridge, microwave the lemon for 20 seconds to increase the amount of juice you can squeeze from it.)
- Add dill, then salt and pepper to taste.
- Wrap the fillet in tin foil and place on a baking sheet (in case any of the juice leaks out.)
- Very important step: Call both parents, childhood nanny, and a number of friends in a panic, asking how to tell when salmon is cooked through until some one finally answers. Oh, wait, no? You don’t do that? Oh.
- 2 cups basil, lightly packed
- 2 cubes frozen garlic (from Trader Joes or you could use 2 cloves of garlic and put it through a garlic press)
- 2/3 cup cashews
- 3 tbsp extra virgin olive oil
- Wash basil.
- Add basil, garlic and cashews to a food processor. Process/blend/combine (what’s the appropriate word for this?) until its relatively small pieces
- Add olive. Continue blending.