January again....

2016.   When did that happen?  Time to start fresh, start new.  Time to be in non-holiday mode...that means cooking for our family, driving to arena's, piano, driving my oldest to his job (yes he has a job now), and on and on and on.  I thought I would try and blog more this year and try and capture our dinners a few times per week, just to get things going and to get people inspired to cook simply but deliciously! 


Yesterday was piano day, which means eating super early or a bit later, depending on what else is going on. Typically I do slow-cooker Monday's, but the weekend was so busy with hockey and ringette that I did not have time to prep the night before.   Now I am okay with the whole concept of breakfast-for-dinner, and grilled cheese and tomato soup, but there's something about Monday's...I need to have it be delicious and full of good flavour.  Salmon!  That's it!  Cooks quickly, pairs nicely with....gnocchi (already had in my pantry).  Cooks quickly, and  can lightly pan fry in...brown butter and fresh sage (yes, I had those things on hand too).  And what veggies....zucchini from the farmers market, and a fresh spinach salad! Done!    And the "piece-de-resistance".....my homemade dill garlic lemon mayonnaise....so good you could eat it with a spoon (I didn`t do that.....but I coulda)

Baked salmon, gnocchi, zucchini and spinach salad

Baked Salmon
-start with a salmon fillet (I get mine at Costco)
-season with sea salt, ground pepper and fresh minced garlic
-rub all over fish
-garnish with lemon slices to bake
-bake at 375 convection, lightly covered with foil....I think I baked it for about 20 min


Gnocchi
- boil for under 2 minutes
-drain and quickly transfer to a butter-seasoned non stick pan
-fry on medium low until you get some nice crispy parts
-cut up fresh sage and toss in with the brown butter / gnocchi


Mayonnaise
-Get out your blender!
-put in 2 medium eggs
-juice of half a lemon
-1 - 2 cloves of fresh minced garlic (okay I used 3..but LOVE garlic)
-fresh dill (or whatever herb...if no herb its good with just the lemon and garlic)
-salt and peppa

Now blend this up....and open the lid of your blender and SLOWLY pour in vegetable oil.  Olive oil is a bit heavy, and while I love olive oil, I do not like the taste of it in mayonnaise.   Eventually your ingredients will emulsify and blender will make weird gurgly sounds...its done then!  Can store in the fridge for about a week, but never lasts that long in our fridge.  We use it to dip veggies, as a creamy salad dressing, spread on sandwiches....lots of possibilities!

And presto..dinner was ready by the time the kids came home (hubby picked them up!)

Happy cooking!