The last month or two of my pregnancy with Rice Kernel was, well, spoiled. For starters, there was no toddler to run after. I was home at that point and enjoyed leisurely mornings at the gym, followed by a little work and time to prepare whatever my belly desired that evening. There was likely also a nap on the couch somewhere in the middle of the day.
This time around, there is a little Rice Kernel. He’s busy with activities and, when home, in need of a playmate. I’m happy to oblige, truthfully – the (rarely) sentimental one in me is going to miss our time “alone.” But this leaves little energy – and desire – to think about dinner. We’ve been subsisting on leftovers a few nights a week (not that this is a problem, but it is rare given that I usually have the time and inclination to cook) and, on some nights, my Dad is eager to bring food or FHE suggests we head out “before we can’t for a little while.” Good excuse, hun.
After a few days of sushi, leftover ribs and pasta, I decided fish at home would be a good idea. It’s quick and Rice Kernel always enjoys it. Baked in the oven, it’s flavorful, healthful and ready in about 20 minutes.
Balsamic Rosemary Salmon
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
- Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
- Preheat grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
- Bake: In a preheated oven at 425 F for 12-15 minutes (Depending on your preference for doneness.)