Friday Lenten Dinner Idea
I always feel kind of guilty when I make a delicious Friday dinner during Lent because it is a bit too delicious for a Lenten dinner. There are times for Kraft macaroni and cheese or grilled cheese sandwiches and tomato soup, but on a few of the Fridays that we are abstaining from meat, I do serve up something that is more of a treat for dinner. This recipe is from Ina Garten, aka The Barefoot Contessa. I don't own any of her cookbooks but occasionally one of her recipes will pop up in a magazine and I know that it will be good food. I've yet to be disappointed in one of Ina's recipes. She has one I have been waiting to try. It is Coq a Vin made easy. I think it sounds like a sumptuous dish that appears easy to prepare. I will let you know about that one, and another fish dinner for Lent, in a future blog. Here is a salmon recipe that I have prepared for years. Have fun trying it out. It is very simple to make because that is the way I like to cook. If the prep is more than 15 minutes, I don't choose the recipe. Because when the prep says 15 minutes, I know that is 40 minutes for me! I am a slow "chopper, 'preper', mixer" kind of person.
Ina Garten's ROASTED SALMON WITH GREEN HERBS
Ingredients 1 (2- to 2 1/2-pound) skinless salmon fillet Kosher salt and freshly ground black pepper 1/4 cup good olive oil 2 tablespoons freshly squeezed lemon juice 1/2 cup minced scallions, white and green parts (4 scallions) 1/2 cup minced fresh dill 1/2 cup minced fresh parsley 1/4 cup dry white wine Lemon wedges, for serving Directions Preheat the oven to 425 degrees.
Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Besides cooking meatless on Fridays, I have been reading the daily reflections of Father Robert Barron during Lent. I would like to share his website and you can sign up to get his reflections to come directly to your inbox. I have found his writing to be inspiring. Here is his website: firstname.lastname@example.org Here are a three quotes from Father Barron's recent posts that I will leave you to 'chew' on:
"All of us human beings want joy. Everything we do and say, all of our actions and endeavors, are meant to produce contentment, peace and happiness. But how do we find it? The most elemental mistake across the centuries to the present day--is to seek joy by filling up within ourselves something we perceive to be missing. We tell ourselves we would be happy if we just had enough pleasure, enough power, enough esteem. But that does not work. The secret to joy is self-giving love."
"The holy person has no illusions about himself. It is an extraordinary and surprising phenomenon that the saints seem to be those who are most conscious of their sinfulness. There is no way up but down; no real holiness without awareness. At least part of being a saint is knowing you're a sinner."
"Truly risen from the dead, victorious over sin and violence, Jesus is now the Lord--the one to whom we own total allegiance to, the one who should become the dominanct force in every aspect of our lives."
Bon Appétit and have a prayerful Lent!