My adventures in the kitchen go beyond opening bottles of wine. I normally get home at dinnertime, so beginning to prepare for dinner AT dinnertime can be quite challenging especially when you’re about to feed an already hungry husband.
So finding recipes, food inspirations that pride themselves in being “easy” to follow and “easy” to prepare have been my new thing of late. Except, unless you’re a trained cook or are Gordon Ramsey, you find that it’s actually not that easy to pull off most of them!
But today, I decided to pool together nuggets of inspiration from here and there to give rise to one dish that would showcase the different visitors of my fridge. Apart from the salmon that was already thawing – even without knowing what it would eventually become – I found some garden vegetables that would definitely go bad if they weren’t used just yet.
Chop. Slice. Mince. Saute.
After a quick 20-minute prep and 15-minute cook time, out of the oven came baked salmon, mildly coated in Dijon mustard, embraced by the assortment of vegetables that went into the oven with the salmon. Served with some wheat barley on the side, and voila! a 35-minute dinner ready to be served.
Mondays are always long and hard. And while cooking is always therapeutic in spite of my incredibly basic culinary skills, wine never fails to turn a frown upside down. So my husband and I decided to make this Monday a Mon-date.
Tonight, I picked a Chablis.
Chablis (shah-blee) can refer to a wine, but is more properly known as a wine-making district in Burgundy, France. This wine is made using the Chardonnay grape, which is more often than not characterized by having buttery, creamy, floral notes, oaky for most and less acidic than most white wines – which is my preference for white wines as I tend to veer away from tart, acidic, citrus-y white wines.
Chablis, however, while it is made with Chardonnay, its style has a more natural acidity and more mineral flavors (imagine the smell of wet pavement on a hot day) making it a great option to balance out creamier dishes.
I chose this tonight as I thought it would go well with the Dijon on the salmon, being less tart and cringe-inducing than other types of mustard, and the salmon being a richer type of fish. It was interesting for me to see how well the flavors of the dish and the wine tugged at each other but neither one overpowering the other in my mouth.
My verdict: A-ok!