He travels on a regular basis, so I am used to flying solo for multiple days in a row. However, there was something about Alaska that made this stint as a single parent seem particularly adventurous.
It is not like PHL has hourly flights to Sitka, Alaska.
Anyway, Mike left. Caught a whole lot of fish. Then returned. And a couple days later, this arrived on my doorstep:
A cooler filled with 39 pounds of king salmon and halibut and rockfish (the hand belongs to one of the children. It was not shipped with the fish).
My husband can go to Alaska anytime he wants.
Typically I am a roll-up-your-sleeves-I-can-cook-anything kinda girl. But I was a little daunted by this beautiful fish. Mike and his fishing buddies caught it–what if I ceremoniously screwed it up?
We didn’t eat dinner until 8 p.m because I was staring at the fish willing it to magically explain how it would like to be cooked. After hours of googling, I settled on aEmerile Lagasse recipe for Foil Wrapped Side of Salmon with lemon, rosemary, garlic and shallots.
It was magnificent and simple.
I had to quickly scale the piece of salmon (which I did with the back side of a knife).
And then I popped into the oven for 20 minutes and out popped perfection:
And it was so easy! (All I had to do was send my husband to Alaska! )
Here is the recipe. I think you could any type of salmon and have a fantastic and quick dinner. King salmon has a nice firm, meaty texture, different than the Atlantic farm-raised salmon that is so readily available.
And don’t be afraid of the skin–it peels off right after cooking with zero effort.
I served it with some lemon rice and the last of the spring peas.
If there were any leftovers, the salmon would be perfect on top of a spinach salad or with a little mayo on a crusty roll.
I’ve got 38.5 lbs of fish left and I really, really don’t want to share.
Coming soon: Halibut Fish Tacos, Grilled Salmon and rockfish (whatever this is. . ..)