Friday, March 28, 2008

Earth Hour Dinner

I was going to make reservations for Dave and I at a new local spot for Saturday night, but I was moved by a local radio's suggestion of a candlelight dinner to support Earth Hour instead.

Over 150 cities in Canada are turning out their lights from 8pm- 9pm (even the CN Tower is going dark!)

I'd like to do my part by staying in, unplugging and lighting some candles for a romantic dins. I plan on making a meal that can be served at room temperature to avoid using any electricity for the hour.

I will be serving up a nice herb-crusted salmon dish that I adapted from this recipe from Martha. I love the easy oven-poaching method, which results in such a tender moist fish. It's very fitting for this occasion as the dish is earth-like with all the green herbs.


  • 2 tablespoons olive oil, plus more for parchment paper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 shallot, very finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh dill
  • Zest of half a lemon
  • 2 pounds skin-on center-cut wild salmon fillet, pin bones removed
  • Coarse salt
  • Freshly ground pepper
    1. Preheat oven to 250 degrees and place a roasting pan filled with water on bottom rack.
    2. Line a rimmed baking sheet with parchment paper and lightly oil parchment; set aside.
    3. Chop parsley, shallots, dill and lemon zest together until very fine. Transfer to a small bowl and stir in oil and Dijon; set aside.
    4. Season skin side of fish with coarse salt and a pinch of pepper. Place skin side down on prepared baking sheet.
    5. Season top of fish with more salt and pepper and pat on herb mixture.
    6. Transfer to oven, and bake 30 minutes for rare to medium rare.
    7. Remove from oven, and let stand until room temperature.

    You can serve the herb-crusted salmon over a spring salad with some roasted root vegetables or serve with grilled veggies and a simple rice pilaf for a well-balanced meal. Whatever floats your boat!


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