It’s time to return to fine dining!
A French Friday’s with Dorie Feast: Salmon with Basil Tapenade, Yin-Yang Beans, and Semolina Bread to mop up the extra tapenade sauce.
Shortly after my daughter Melissa arrived to spend some time with me after the death of my husband, she made a suggestion. “I think, Mom, this is a time to stock up on Comfort Foods, just eat what makes you feel good.” Somehow, to hear her now irreverently tell it, I translated “Comfort Foods” into “all the Junk Food that you want” and went on a binge. My menu, for more days than I’d like to admit was:
- Fritos, the Original Corn Chip;
- Cheetos Crunchy Cheese Flavored Snacks;
- Archway Original Windmill Cookies; (with milk)
- Caramel Corn (Farmers Market); and
- Premium Saltine Crackers (crumbled and mixed with sugar and milk).
Toss in one-half a Blueberry-Marscapone Roulade and a whole loaf of Semolina Bread and, to me, that spells c-o-m-f-o-r-t. For about ten days. After that, it spells j-u-n-k-f-o-o-d. That’s why it was a nice jog back to reality when this week’s French Fridays with Dorie recipe choice was Salmon with Basil Tapenade.
Wild Sockeye Salmon Fillets
There’s nothing difficult about this tasty main course which is explained beautifully here. It’s simply tapenade coaxed into two “pockets” created in each 5 ounce, thick, center-portion of salmon. The fillets cook 4 minutes in the skillet before heading into the oven for another 6. Add some leftover tapenade sauce for a lovely dinner entrée.
Fill a small plastic baggie with the olive tapenade. Then cut off a small tip of a corner and hold the “cone” tightly with your hand. Use this make-shift tube to fill the slit “pockets” in each salmon fillet. Massage gently to evenly spread the tapenade.
I thought that Yin Yang Beans, a favorite recipe from Grace Young’s “Stir-Frying to the Sky’s Edge” cookbook and featured on PBS a year ago, might be a complimentary side to the salmon. Even without the ground pork, which I left out, these green beans still have the tangy, spicy flair that is delicious with this salmon. So good, in fact, that I’ve joined Wok Wednesdays, a new twice-monthly cooking group that is woking it’s way through Young’s book. Next week, Kung Pao Chicken. If you want to see what others chose to serve with their salmon this week, go here.
It would be remiss and most ungracious of me not to acknowledge your many kindnesses and concerns expressed since the death of my husband. Quite remarkable, really. Six years ago, Michael wrote a letter telling me the life he hoped I would lead after he could no longer live it with me. Now, keeping in mind this is a Man’s Idea of how a Woman should live, he did leave behind good marching orders. Since by nature, I am a happy, optimistic woman, always willing to choose joy over sadness, he’s now made that even easier. In that vein, I am off to California this week-end to celebrate a lovely young lady’s 11th birthday. Life is Good.
Nice work getting back on track with this meal. And yay you for following what Michael wanted for you. Enjoy California!
Wok Wednesdays sounds fun. I would like to cook more Asian foods so I might check that out. Glad you’re able to find your joy after such a difficult time and how nice that your husband helped you to do that. Have a fabulous time in California.
Mary, what a beautiful feast you prepared – I like the idea of pairing delicious string beans with the salmon, the recipe sounds wonderful. I have seen a few blogeers that have joined the “Wok Wednesday” group, all the dishes sound wonderful and wok cooking is fun and healthy! I hope that you will spend a fantastic weekend in California – all the best to the young birthdax girl!
P.S.: So, today is already the second to last day of the Tour de France…
Mary, Your idea of comfort food is very similar to mine! Although I’ve never heard of saltines with milk and sugar! Your salmon looks beautiful, as does your table setting! A perfect and healthy dinner! Have a wonderful time visiting your granddaughter for her birthday! Your right, life is good!
You make a very good point, the line between comfort food and junk food is a fine one indeed. During such times as the loss of a loved one it is probably best not to worry about it too much. But I’m happy to hear that Dorie was able to get you to put down the cheetos, at least for a little while. And now it sounds like you have birthday cake to look forward to 🙂
Cool Ranch Doritos. Cheese Puffs. Double Stuff Oreos. I don’t think I need to explain any further 🙂
Your salmon looks lovely & enjoy your trip to CA.
Hugs.
I always love the shots like that with the whole dinner laid out like at a restaurant with a fine glass of wine! Its lovely that we love and respect ourselves enough to do that..just for us. Great job!!!
Salmon looks delicious! Where the comforting Frito Cornbread to go with it (lol).
I didn’t say a word–the whole week–not one word about your junk food choices. It took great restraint. Greatly relieved that you are back on track. I was thinking about a junk food intervention if it went on too much longer. xoxox Your Daughter
Looks wonderful, Mary. Isn’t it amazing how good “real food” tastes after eating junk food?
I’m glad to hear that it sounds like you’re doing well. Have fun in our great state!
Sounds like a balanced diet to me! junk food, then super healthy food 😉
Have a wonderful weekend in California. hopefully the weather is good whether you are in N or S Cal. Life IS good.
Your dinner looks beautiful Mary! Hope you have a great trip to CA to celebrate with the birthday girl. My junk food choices are carb heavy – pretty much mac & cheese in all it’s varieties, tons of bread, and brownies/cookies. I’m intrigued by the saltines thing though – might have to give that a try. Looking forward to reading about Wok Wednesdays!
I think comfort food is just that, whatever gives you comfort when you need it, junk or not. It’s not about nutrition. What a beautiful plate of food you have there, Mary. Hopefully that comforted you with whatever you needed this week. Have a great time in California.
Your salmon turned out great Mary – and the yin yang beans sound like the perfect accompaniment.
Fine dining, indeed! Great post!
I just added the stir frying book to my wish list, it sounds excellent. Your salmon came out beautifully.