Today I was listening to the radio (probably a bit to loud, sorry neighbours) and the DJ was speaking of the fact that today is such a strange day. All holidays are over and everybody is slowly going back to work and turning into his/her usual habits. And that felt strange, like a start-up.
And boy he’s right. Today finally felt a bit like a usual day. The children still enjoying their last free holidays, but my usual habits are coming back again. And I like that, although I feel like I need a little start-up to.
Another great fact is that dinner is becoming normal food again. And because I was busy with my healthy intentions, I made a skinny hotchpot with a grilled fish. That makes a plus for the vitamins and the omega fatty acids.
- you take the salmon 15 minutes before grilling out of the refrigerator, it will be at room temperature when starting to grill. Therefor the salmon will be done in the whole fish at the same time.
- you sprinkle salt before you grill the fish, water will be extracted from the fish before grilling and the fish becomes more crunchy. Other spices like pepper and rosemary, can be added after baking or grilling.
- you use a grill you put the oil on the fish instead of the grill (otherwise the oil would be between the ridges and the fish would burn.
- you add herbs (salt, onion and pepper) to the cooking water, the fluid got a lot of taste. Therefor you use this liquid to smoothen your hotchpotch.
Recipe: grilled salmon with arugula hotchpotch
This post is also available in: Dutch