Today I went to Blockbuster to rent a few videos for the kids to watch while we're snowbound tomorrow, and I picked up "Troy" for us. We watched about half, but Andy was falling asleep, so we'll continue tomorrow. Meanwhile, when did Brad Pitt get so ripped? And, by the by, I think I prefer Orlando Bloom with long elven* hair.
Although it pains me to admit this, the last few times I've had my beloved steak for dinner, I've felt downright toxic the next morning, so I've been taking a break from it. But Andy misses it, so tonight he had a steak and I had salmon. He wouldn't care if he never ate fish again (and, truth be told, I eat it only because it's supposed to be so good for you—it's never my first choice). Anyhow, here's a quick and easy way to prepare salmon that doesn't stink up the kitchen:
2 cloves garlic, minced
6 Tbsp olive oil
1 tsp dried basil (I don't keep that on hand, so I used fines herbes—any favorite herb will do.)
1 tsp salt
1 tsp ground black pepper
1 Tbsp lemon juice
1 Tbsp fresh parsley, chopped
2 6-oz. salmon fillets
Mix marinade ingredients together in zip-lock bag. Add salmon and refrigerate for an hour, turning once or twice.
Preheat oven to 375. Place large sheet of aluminum foil in glass baking dish, lay salmon on it, pour marinade over, and wrap it all up in the foil.
Bake until done, about 35–45 minutes, depending on thickness of salmon.
*Speaking of which, here's my elven name: Inwë Séregon. Find yours here.