Easiest Meal Ever and I Even Got Brock to Eat Fish…

Brock is never excited to eat fish. Ever. That was at least until I learned how to make salmon at a fancy schmancy engagement party at the Chopping Block. He suddenly had a realization salmon could be great off the grill. So I had the chefs show me how to do it, and it has made it's way into regular rotation for dinner at our house. Tonight, I wanted something quick and easy to round out the meal out that I could take over to the boat. This one took 15 minutes, one pot, one bowl and minimal effort. Make it when you want something pretty and healthy but don’t feel like doing anything. It also happens to be a perfect accompaniment to salmon. I would even serve it to other people and pretend like it was harder to make.

Chopping Block Salmon

Salmon, Salt, Pepper, Olive Oil

I like wild sockeye or Coho salmon or anything really bright orange. Do not get the salmon filleted. Buy in one big piece and have the fishmonger take out the pin bones and take the skin off. Get the grill HOT (450-500 degrees). Rub fish on both sides with a little olive oil, sprinkle with salt & pepper. You’ll need tongs and a big spatula. Throw the fish on the grill and leave for 2 minutes max. That’s it. When the fish lifts easily off the grates, it’s ready to turn over. If it sticks, it’s not ready and it will tear if you try to lift it. Repeat for 2 mins. on the other side. It will be perfect.

Spicy Sesame Noodle, Green Bean and Carrot Salad (adapted from Bon Appétit)

1/4 cup rice vinegar (original recipe calls for lime juice)
3 tablespoons safflower oil (canola)
3 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 jalepeno or 2 small serrano chilies, stemmed, thinly sliced into rounds
9 ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
9-ounce package linguine
2 cups shredded peeled carrots (I just used my vegetable peeler to do this)
1 cup thinly sliced green onions

Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.

Cook green beans in large pot of boiling salted water until crisp-tender, about 2-3 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often. Drain well. Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

I would have tried to get a better picture but we were so hungry and it was so good, we ate it all before I had a chance. This was round 2 for Brock. Two helpings of fish!! That alone should sell this meal.