I watched that whole darn Super Bowl game last night. Did you?
We probably could spend oodles of time discussing the big Seahawks win. And, even more time going over the missed opportunities for the Broncos and just how frustrating it must have been for their fans.
Side note: I know nothing about football, so the above conversation would be really short.
However, we could chat about the commercials and if you grew up in the eighties, you know which one was your favorite. Mine too!
“The eighties called. They want their store back.”
Thank you for that little trip down memory lane, Radio Shack.
I loved every second of that commercial.
Yesterday, we enjoyed an array of classic Super Bowl eats and I don’t even remember preparing a our usual Sunday supper (we were much too full on all the greasy stuff).
But today it’s back to more healthy eating and something so easy to prepare, that I wanted to share as part of the Mondays on Main St. series.
And, for once I’m breaking out of the poultry mold into diving into a simple roasted salmon.
I’ll be back later on this week with some sweet treats.
Salmon with Roasted Tomatoes and Shallots
2 lbs fresh salmon
2 cups grape tomatoes
2 shallots, peeled and thinly sliced
1 tsp dried oregano
1 tbsp extra-virgin olive oil
6 cloves garlic, minced
1/2 tsp kosher salt
fresh ground black pepper
Preheat oven to 400 degrees. Rinse fish and pat dry with paper towels. Lightly grease a baking dish.
Combine the tomatoes, shallots, oregano, oil, garlic and a 1/4 tsp of salt and 2-3 grinds of black pepper from your pepper mill in the prepared baking dish. Roast, for 15 minutes. Place the salmon skin-side down on top of the tomato mixture and sprinkle the remaining slat over the fish and 2-3 additional grind of black pepper from the pepper mill.
Roast uncovered for 15 minutes more or until fish flakes easily with a fork. Carefully remove the fish from the baking dish to a serving platter. Spoon tomatoes around the salmon.
Yield: 4 servings