I think I’ve spent the last five nights dreaming about Grey’s Anatomy.
Instead, I wish that I had dreamt that I was studying for the Boards. Flipping through flashcards with various pharmaceuticals on them. Reciting things like mechanism of action, contraindications, and adverse drug reactions. This way I could learn while I sleep. Doesn’t that seem ridiculously efficient to you?
However, I have a feeling that in order to be capable of doing this, I have to actually know these things to begin with. They have to be trapped somewhere in the depths of my subconscious.
They are not.
All that’s there is a deep and unruly love of Patrick Dempsey and a large tray of red velvet cupcakes topped with a vat of really good cream cheese frosting. All the things I want, but in real life can’t have. Sigh. I have a sad subconscious.
Can I tell you what else has gone awry lately?
My shower. It refuses to get hot. And for someone who only really gets warm when surrounded by scalding hot water. This is a problem.
It’s really hard to focus when your bones are cold.
I shall be raising a ruckus about this, hear you me.
But first. In order to make my brain infinitely more functional. Increase its acuity by at least a gazillion-fold.
I’ve decided to eat more fish. Yes, I know, it’s a tough life but what can you do?
Let’s discuss salmon. Did you know that a 3.5 oz serving of salmon has 988 IUs of vitamin D? Did you know that that’s over 100% of what the daily recommended dose is? It also has obscenely amazing amounts of omega-3 fatty acids. Which help prevent cancer, protect you from cardiovascular disease, improve immune function, and make your memory better.
However, I feel compelled to let you know that this is only true for wild salmon. And so while I don’t like to profess my love of all things organic and grass-fed and cage-free on this blog, I’m going to have to say that if you’re going to cut corners anywhere, salmon shouldn’t be it. Farmed salmon is one of the few instances where the decrease in nutritional benefits of eating inorganically has actually been proven. So while it’s a little more expensive than farmed…I’ve decided that passing the boards is totally worth it. Plus, I ate beans the rest of the week. So it all evened out.
The glaze on this salmon is truly a beautiful thing. It’s sweet and then it’s spicy and then your eyes are rolling back in your head and you are moaning with happiness. And it’s complimented perfectly by the almost buttery salmon and the hominy puree. I had no idea how good of a thing hominy was until I made this. Now I can’t get enough. If you’re not into salmon or are a vegetarian, I think this would also be excellent with chicken or tofu!
Roast Salmon with Sweet Chipotle Glaze and Hominy Puree
Serves 2, adapted from Bon Appetit April 2011
3 chipotle chiles from canned chipotle in adobo
2 tbsp apricot jam or preserves
1 1/4 tsp red wine vinegar
1/2 tsp ground cumin
2 (6-7 oz) wild Atlantic salmon fillets
1 15 oz can hominy, drained, juice reserved
1 tbsp butter
1 tbsp chopped fresh cilantro (or more to taste)
1. Preheat oven to 450. Using back of spoon, press the chipotles through a fine sieve into a small bowl. Mix puree, jam, vinegar, and cumin in the bowl. Season glaze to taste with salt.
2. Coat a small rimmed baking sheet with nonstick spray. Arrange salmon on it and sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
3. Meanwhile, puree hominy and 3 tbsp reserved juice in mini processor until almost smooth (I had to use 5 tbsp). Transfer to a small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by tsp-fuls if too thick. Season to taste with salt and pepper.
4. Divide hominy between 2 plates, top with salmon and serve. I also roasted up some asparagus along with salmon – just spray with cooking spray, sprinkle with salt, and let cook for 10 minutes!