I’m a bit behind on this post, since I didn’t make the meal until late last week and then was out of town over the weekend. This spring Scott (the boyfriend) and I bought some basil, chamomile, and mint plants. I have fallen in love with using fresh herbs while I cook, and so I was excited when Kari and I decided to go with them for our second week ingredient. In fact, this almost turned in to a week long “challenge” for me, since almost everything I made last week had fresh herbs.
For the specific challenge meal, I decided to use the huge piece of salmon that Scott had bought. I thought rosemary would be a good pair for the fish, so I picked some up while at the grocery store as well. It was such a simple meal to prepare; I first rubbed it with some olive oil, and then seasoned it with some roughly chopped fresh rosemary, sea salt, cracked black pepper, and a little crushed thyme (unfortunately not fresh). I then grilled it on top of some tinfoil, skin side down. I didn’t get any pictures of it, but I served the salmon with some baby red potatoes that I boiled and seasoned with butter, olive oil, fresh basil, chopped rosemary, and salt and pepper. It was a perfect summer meal.