Well, well, its 8 pm and sitting 'in' my couch (Fredrik lost his timeshare of it) with a smiling tummy. Transitioning from evening to night shift which starts at midnight so I had a lovely time today strolling about town and doing everything possible not to put together my presentation for research night. Anyways, before leaving home this afternoon, I put the salmon to marinate in the fridge and the rest of the dinner took us a total of 30 minutes including potato boiling time.
For the maple salmon - it's unbelievably easy.
In a ziplock bag, combine 3/4 cup maple syrup and 1/4 cup soya sauce. Dunk in 2-4 skinless salmon fillets and park it in the fridge making sure that the liquid covers the fish completely. Leave it to marinate from 4-48hrs, although not too sure what the fish would look like after 48hrs, I would stick to a day.
When the rest of the dinner is just about done, generously sprinkle with freshly ground pepper and place on a hot grill pepper side down. Grill 3 minutes per sided. It is divine!
To this, I added whatever was hanging around. So I sliced a zucchini lenghwise and put it in a bowl along with a quartered red pepper, drizzled it with olive oil and 'Italian Herbs', salt and pepper and added that to the grill.
We had a beautifully ripe avocado that was screaming to be eaten so I chopped it up and smooshed it. You probably know this trick, but the fastest and cleanest way to chop up an avocado is to half it, remove the pit and then with a sharpish knife, score it in every possible direction and then scoop it out with a big spoon. To this, I added 1/4 cup sour cream, 1 tsp garlic powder, 1 tbsp or more lime juice, 1/4 tsp cumin, bunch dried oregano and dried parsley, a sprinkling of cayenne, a couple drops of Worcester sauce and salt and pepper. Smash it all together and its yummy.
The finishing touch was mashed potatoes with peas - and now I must go do the dishes.
