Was it all Springy and pastel-colored? Was it fresh and clean?
Did you finally polish off those last few chocolate peanut butter eggs, or measure how high your rock-hard Peeps can bounce?
Or was this THE weekend? You know, the one you've been saving for tackling that ever-growing Spring Cleaning to-do list?
If you're like me, this "list" has been on your mind for awhile. And really, "list" is just a cute and innocent code word for squeezing every imaginable chore and project into all useable hours of daylight, and effectively wearing yourself out by 8pm each night while trying not to destroy your loved ones.
Side note: Does Pinterest make anyone else feel entirely inadequate as a human being?
At my house, this was THE weekend, and our to-do list met complete and utter annhilation. It was awesome. So awesome that we even had time leftover to devote to play-off hockey and other "hobbies".
Did you know that some people find repairing lawnmowers and staring at fuel line schematics to be thoroughly enjoyable? Our garage may look like it belongs on an episode of TLC's Hoarders, but I'll be eating my words when this interesting new hobby buys me those Tom's ballet flats I've been eyeing up, right honey? This is me playing it cool.
And for me, I got to spend some quality time in the kitchen with a delightful salmon and herb-grilled potato feast to show for it. This recipe was so quick and easy that in no time I had created a balanced, healthy, Sunday-night meal. I had multi-tasked dinner, and I didn't even realize it!
Me (while cooking dinner): I feel like I should be doing something!
Husband (while watching the Flyers): You are doing something. GOOOOOOAAAAALLLLLLLL!!!!!!
Be aware: Chopping veggies is particularly hazardous when spontaneous F-bombs and shouts of joy make you jump out of your skin. The Flyers scored 7 times.
This is a no-fuss recipe for basic grilled salmon, topped with an herb and Dijon-dressed tomato and onion salad. And if you're already firing up the grill, why not skewer some potatoes and throw them into the mix?
However you spent your weekend, and however you'll spend this week, wind down your brain (and your nerves) with a healthy, home-cooked meal. You deserve it!
Grilled Salmon and Potatoes
Adapted from Way to Cook: Grilling
Yields 4 servings
1 small red onion, sliced vertically
4 6-oz salmon fillets, deboned and skin removed
1 lb small Yukon gold or red potatoes
1 tbs fresh thyme, chopped
2 tbs extra virgin olive oil, divided
1 pint grape or cherry tomatoes, quartered
2 tbs fresh mint, chopped
1 tbs capers, chopped
2 tsp sherry vinegar
2 tsp Dijon mustard
About an hour before you plan to cook, arrange the salmon in a single layer on a large plate lined with paper towels. Let stand, uncovered, in the refrigerator for 1 hour to allow the surface of the fish to dry. Place the sliced onions in a small bowl, and add cool water to cover. Let stand 30 minutes. Drain, and set aside.
Place the potatoes in a large saucepan, and cover with water to 2 inches above the potatoes. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain, and let cool slightly.
Cut the potatoes in half, and combine them with the thyme, 1 tbs olive oil, salt and pepper in a large bowl. Toss to coat. Thread the potatoes onto 6-inch skewers, cut sides facing out.
Combine the onion, remaining 1 tbs olive oil, salt/pepper, tomatoes, mint, capers, vinegar, and mustard in a bowl, and toss to coat. Set aside.
Sprinkle salt/pepper evenly over the fish. Place the fish and potatoes, cut sides down, on a grill rack coated with cooking spray. Cover and grill potatoes 6 minutes without turning. Grill the fish 3-4 minutes on each side, or until it flakes easily when tested with a fork.
Serve the fish with potatoes, and top with the tomato-onion relish.