Im honored to have this weeks guest chef make the time for the MizFits.
We all know him by his comment-moniker Dr. J but it took me a long
ass time to figure out where to find him.
Ill save you the search: stop by and visit Dr. J at his blog where he offers his irreverent, slightly irrelevant, but possibly useful opinions on health and fitness.
He’s a Florida surgeon, a fitness freak with a black belt in karate, runs 50 miles a week, flies a Cherokee Arrow 200 AND makes time to do guest posts.
All in an impressive day’s work I guess.
The best meal I ever had was on a trip along the California coast, south of San Francisco in Big Sur! This coastal area, considered by many to be one of the most beautiful drives in the world, was preserved by law to maintain it’s visual beauty. It was one place where they got it right the first time! It was in the late afternoon and we stumbled across Nepenthes restaurant. They gave us outdoors seating with a southern vista of the California coastline, as far as we could see. With the setting sun, it was a view beyond belief. I ordered “Creole Salmon” for dinner. I’ll never know if it was the meal, or the company and meal with the view, but it was the best meal I’ve ever had. I am trying to recreate that experience. Look at the attached picture or painting I did of the view from our table, if the magnificent Ms Mizfit sees fit to post it, and as they say about movies, “suspend your disbelief, “ and it probably will not be the worst meal you’ve ever had.
First I have to tell you, I do a lot of cooking, I do it fast, and I keep it simple. Not much different from my surgical maxims!
OK, start with a salmon filet. No more than 1 inch thick. If you can use wild caught, pacific, maybe Alaskan salmon, all the better.
We are going to broil this in the oven. Broil it on high, on the highest shelf. I did say fast, right? I can’t give an exact time as all ovens are different and you may have to experiment with yours to find what works best.
To prepare the salmon, use crushed garlic, or fresh prepared garlic, or even garlic powder, on the fish. Then find a barbeque sauce that you like. We have “Sweet Baby Ray’s” here and I like that one best. It’s a no fat, not too bad in the sodium department, great tasting sauce.
Cover the salmon with a thin layer of the sauce. Put it in the oven and let er rip!
What we want is a caramelized glaze that is crisp but not burned. Although I charred one yesterday when I got distracted and the broiler just turned itself off before the fire department arrived! It was pretty good. I may do it that way next time for myself, but I’m not recommending that system for a neophyte!
Have some finely chopped scallions ready to sprinkle on top when it’s ready to be served. Maybe a little warmed sauce nearby to flavor, prn (as needed). Have it with steamed broccoli, and brown rice or quinoa. Use a fat free ranch dressing or fat free sour cream on the broccoli if you wish, or any other way that you like. Lastly, if you can, eat it with chopsticks. I can’t explain it, but I feel using chopsticks add a higher awareness to eating. It’s a leap of faith.
On the drive home, we could overlook the ocean from the coastal highway from above the low clouds that form over the cool pacific waters.
Hope you guys enjoy the meal!
Thanks so much. And, as you well know, you already were a MizFit.
Now, here’s where I need to offer a Dr. J a GINORMO apology.
Yesterday? there were lovely pictures after his post.
a photo of the view from the restaurant and a PAINTING this Renaissance Man (sorry hubby–just borrowing the moniker this once) did of aforementioned view.
We’re having growing pains up in herre and the pictures wont show up this morning.
I shall try to fix STAT (ha ha. get it? medical term? our guest chef is a doctor? dont forget to tip yer waitress Ill be here all week.)—stay tuned…
**edited to say apologies abound. wordpress is FIGHTING the MizFit with regards to photo-uploading.