For starters, I cook dinner maybe once a month… if that. Gus makes us dinner every night or we order delivery or we pick up food or once a week we go out, if I have enough energy. I have an amazing husband.
Knowing that—let’s get back to tonight. I’ve been struggling to manage myself lately. Too much stress. Not enough time for me. It’s so hard not to listen to the voice in my head that’s saying I’m failing when what I am doing is putting me ahead of my career/business. I’ve trying to prioritize myself—and, because we’re being honest here—my relationship with Gus. He took on a new sales project at work and has been working long hours. He works so hard and I know he’s going to do so well. He’s so good at what he does. Not only that, but he takes such good care of me—he deserves to be taken care of sometimes too.
Like I was saying, I don’t cook very often; it feels like too much of an challenge—and frankly, it makes me feel really anxious. I think about all the steps and what I need to do, I calculate every second and right now, that feels really hard.
Sometimes, I have to set that aside and try. For him, and to prove it to myself that I can. But mostly for him.
So, tonight, I made us salmon, roasted mini potatoes and kale chips. I am not an expert and I am awful at cooking, but this recipe was easy enough for me to do it, so I’m sharing it with you. The ingredients and the foundations of the recipe are from Plated. Download the original recipe here.
Recipe for Crispy Skin Salmon, Roasted Mini Potatoes, Kale Chips With Mustard Seed Aioli
Preheat your oven to 425 degrees.
Take your Salmon out and pat it dry. I used 1 salmon filet per person. Rinse your potatoes and kale.
Line two baking sheets with foil. Coat with a little bit of olive oil.
Cut your mini potatoes in half and put the cut side down on one foil sheet. Drizzle with olive oil and make it rain salt. Put your mini potatoes into the oven. Set timer for 25 mins.
Cut the center stems from the kale and slice leaves to whatever size you like. Place on other foil sheet, evenly coat leaves in olive oil and salt. Put your kale chips into the oven.
Plan to check on your potatoes and kale regularly.
Combine one cup of mayonnaise or mayo-replacement, half a lemon, one spoon full of whole grain mustard (I use Trader Joe’s whole grain dijon mustard) and a sprinkle of dill.
Now, it’s time to cook the salmon. This part makes me the most nervous. Coat the bottom of your favorite skillet with olive oil and let the oil heat. While you’re waiting, salt your salmon on both sides. Once the skillet is warm, place the salmon skin-side down–this is what makes the skin crispy. Let it sit for a few minutes, until the sides of the filets start to get lighter. Check the skin–if it’s browned, flip your salmon. I like my salmon more on the rare side, so I cooked mine until it didn’t “jiggle” when I moved it with a spatula.
Check your potatoes and kale. If the kale chips are crispy and the potatoes are brown, take them out to cool down. Plate your meal and enjoy. Add the sauce after you take a picture for your Instagram.
This recipe and all ingredients came from Plated. I modified their recipe a little bit, but I think that’s part of the fun with meal delivery plans. Gus likes to say that it’s like a “Chopped challenge” every night—either he can be boring and use the recipe they sent, or he can come up with his own unique creation using their ingredients plus whatever we have in the pantry. I haven’t tried other meal delivery programs, but I’ve been really impressed with Plated so far.
Did you like this recipe? I’m NOT good at cooking but maybe knowing someone out there enjoyed this, it might encourage me more? Let me know in the comments.
Becca Risa Luna 