Confession time. I can’t see and I did not cook this meal. In fact, I’m not sure that I will be cooking much for the next week. I had a little surgery on my right eyeball on Thursday. Let’s just say it was a tad more involved than I thought it would be. I’m actually squinting out of one eye with my glasses on to type this. And I look like someone punched me in the face. No joke. Can’t wait to meet all my new friends at Alt Summit on Wednesday. “Hi, I’m Adrienne. So nice to meet you. How do you feel about my black eye?”
Let’s move on to the food. I mean, a girl still has to eat, right? The good news is that the menu is already planned out so my husband is pulling chef duty with some guidelines (i.e., no hot dogs). Last night was a perfect example. We had teriyaki salmon with lentils from Canal House via this month’s Bon Appetit magazine and a beet, orange, and arugula salad. I did make the salad. And the lentils. Both dishes were easy enough for a Cyclops.
The lentil and salmon recipes both say that they serve eight. I was slightly skeptical of this when we served. Two ounces of fish per person? It looked like we were feeding a party of toddlers. But the amount was actually perfect. And the teriyaki sauce was outstanding. Three ingredients. Delicious. It made the meal.
As for the salad, I used about 5 ounces of arugula, four small golden beets (roasted for 40 minutes at 425° with olive oil, salt and pepper), one chopped orange, a handful of pistachios and pepitas, some mint, and one batch of dressing from Dinner: A Love Story. The salad was gone.
Let me point out here that we served this meal to four teenagers and two preschoolers. Only two kids didn’t really like the lentils. Otherwise, all four teens said that they would eat the entire meal again and both preschoolers ate all of their salmon. I’d say that equals a win.
We may have had ice cream sundaes for dessert. Don’t judge.