Day 1: Lemon-Salmon with Rosemary

Today I become a chef.


I just picked my first fresh batch of rosemary, thyme, and sage today from my little window-sill herb garden. What's on the menu for dinner, you ask? Lemon-salmon with a few sprigs of rosemary. I'm excited about actually having a meal that looks the part... and these fresh herbs I think are key.

I wasn't sure exactly what to do with these leaves, seeing as though it's my first time. So I google-imaged a few pics and watched a few youtube videos and decided to pick as many branches as I could... sealed the herbs in a few ziplocs... and have them neatly lined up in our freezer. Crossing my fingers that this is the "right thing to do".

I've also washed my hands about seven times since I finished these preparations and my fingers still smell like herbs. I'm enjoying that.

Before we get into the actual recipe, you should know that I am not a cook. I have been married now for just shy of two years (yes, I still consider myself a newlywed) and have yet to find a knack for this cooking business. It's especially tough working full-time and trying to learn something SO BIG. So I'm using my summer off from teaching this year to take risks in the kitchen, document them, and figure this cooking thing out once and for all. I hope you'll join me on this journey and try a recipe or two out for yourself.


Recipe 1:
Ingredients:
1 lemon
A few sprigs of rosemary
Salmon

I layered a oven-safe dish with tin foil and sliced up the lemon into about 4 full slices.
Then I placed each piece of the two pieces of salmon over 2 slices of lemon and placed it all on the dish. I always seem to have trouble with food sticking to the dish or tin foil, and I felt these lemon slices solved that problem.

Then I chopped up the rosemary (or you could use dry rosemary) and sprinkled it on top. This added some flavor, but mostly it just made it look pretty "official".

I then cooked it all for about 25 minutes and it was done! Cooking the salmon on top of the lemon gave it a TON of lemony flavor. The lemon just sizzled amazingly while cooking the the salmon absorbed it all quite nicely.

This was easy. No matter your ineptitude at cooking, I assure you this one is cheap and painless!