Periodically, I have to face the fact that a lot of cooking means a lot of eating, and if things go too far, a lot of eating means fit issues with a lot of pants. And then there's a simple choice: buy new pants, or take a look at the type of cooking I'm doing. And I kind of like the pants I already have.
So I'm working on healthier approaches to weekday meals, as well as a few tweaks here and there to dinner party menus.
Never fear. This doesn't mean the whole blog is suddenly going low-carb, no-fat, reduced-sugar, anti-calorie, flavor-free. (After all, I still haven't told you about that cinnamon cake with chile-chocolate buttercream I made for my birthday.)
But it's a good thing, from time to time, to challenge ourselves in the kitchen. To figure out how to make healthier food as delicious, fresh, filling, and intriguing as the fat-laden stuff.
So a couple of days ago, here's what I did. I rubbed a piece of skin-on salmon with Northwoods seasoning from Penzeys (fellow Penzeys fans will realize that I picked this up for free thanks to a recent coupon) and lightly seared it in a nonstick pan with just a dab of canola oil. Didn't butter-baste, didn't wrap it in pancetta, didn't cover it with cream sauce. Just seasoned, and sauteed.
Then for the side, I sauteed a mix of mushrooms and some garlic scapes in as little oil as I thought I could get away with, set them aside, then cooked matchsticks of zucchini on high high heat and mixed them in with the mushrooms and scapes. Then to add a little roundness, I drizzled walnut oil over the top. So good. Total winner.
How much did we like it? The next day I made the whole meal over again, this time with monkfish.