I seem to be posting a lot about food. Well, I guess that's because I've been really enjoying cooking of late. I feel like I am continuing to learn about flavors since I began this clean eating journey. Although many of my taste preferences are the same (I'll always love garlic and strong flavors like olives), I've learned that cooking more simply can lead you to experience flavors in a different way. Even though I miss cooking with garlic and onion terribly, I realize how my happy reliance on those sometimes masked other flavors. Last night we splurged and got some Faroe Island salmon. We poached it in olive oil, with oranges and fresh dill. Ernie had some corn on the side, and we both had a big heap of slivered romaine with avocado and orange pepper. It was ridiculously good. The simplicity and delicacy of the orange and dill was a revelation.
I made the salmon using Alison Roman's famous method of poaching it in olive oil. The two pieces of salmon fit into the bottom of a loaf pan. By using a small pan I didn't have to use as much olive oil. I salt and peppered both sides of the salmon, then laid it on top of sliced oranges and some fresh dill. I added more orange and dill on top and then poured olive oil until it came up to the edges of the salmon. Into the oven it went for 25 minutes at 300. We pulled it out and let it sit in the olive oil as it cooled a bit. Ernie threw his corn in some boiling water and I made the aforementioned salad. I drizzled some of the olive oil/orange juice mixture on top of the salads for dressing. It was utterly perfect.