Kitchen Hooligan

A Hooligan in the Kitchen

Salmon Chops with Grilled Summer Squash

August 13th, 2010 by Hooligan

What’s good, family?

Just a quickie to let everyone know I’m still alive, and to brag about tonight’s dinner.

Salmon Chops

I took a nice looking salmon filet and cut it into thirds, leaving the thinner belly part of the filet attached. To me they look like fishy little lamb chops. I seasoned each “chop” liberally with kosher salt, pepper and finely ground rosemary, then set them into a hot pan with a little EVOO.

The squash, which came to us via the garden of one of my fiancée’s coworkers, got drizzled with a tiny bit of oil and set onto a hot grill. A couple of flips, and a few deft slices and there you go. You just don’t have to do too much to summer squash. It’s beautiful and delicious just as it is. Don’t mess with it too much; you’ll probably just fuck it up.

In the center of the plate, you see a ring-molded mound of garlic and herb couscous. Nothing fancy here… it came out of a box. I prefer Near East brand, if it matters.

I finished the plate with a sprig of fresh rosemary, and a few dabs of a balsamic reduction. No mystery there either, really. It’s balsamic vinegar, cooked over med-high heat until it reduces to a syrup. PROTIP: you can tell it’s done when it just coats the back of a spoon.

So that’s it. Simple ingredients prepared VERY simply and presented nicely. It just doesn’t get much better than that.

-Hooligan

3 Responses

  1. Lioness

    EVOO ?

  2. Hooligan

    That would be Extra Virgin Olive Oil. :D

  3. lilbird

    Mmm…. looks simply delicious. :)