The kids and a few friends decided they wanted salmon for dinner, so we headed to Whole Foods where I spent $33 on just the salmon, but because it’s less expensive than pizza I didn’t care. I love it when I can make something really healthy that they like. I let them pick out some vegetables and because they were so varied I decided to roast them. I added some brussels sprouts that I made in the microwave and some jasmine rice with butter, lime and cilantro and served it all on small plates.
The small plates allow the four girls to serve themselves and not be overwhelmed by foods they were unfamiliar with and/or did not like. I like using small plates with kids and letting them serve themselves. They can have as much as they like and there isn’t any wasted food. Especially with teenage guests I dislike guessing what they might like. This is also an excellent menu for teen athletes.
More on cooking for athletic kids later…
Roasted Vegetable Platter
2 small sweet potatoes
1 pepper (this one was orange)
1 bunch asparagus
2 small zucchini
Good olive oil
Salt and pepper
Preheat oven to 400 degrees. Wash and poke sweet potatoes with a fork and place on oven rack until fork tender. Meanwhile wash and cut pepper and zucchini and set aside. Trim asparagus. Using hands toss vegetables until evenly coated with oil and arrange on a cookie sheet. Sprinkle with salt and pepper (I omitted the pepper due to the kids) and cook for about 25 minutes. Keep an eye on the asparagus as cooking time will vary depending on the size. Smaller stalks cook faster. Once the sweet potatoes are tender remove from the oven, allow to cool, peel and cut into coins. They are really good with butter and brown sugar, but for the platter I just added them ungarnished.
With really good salmon like this the less you do the better. The only really important thing is to make sure you do not overcook it.
2 lb. salmon
1/4 stick of butter
Salt and pepper
Preheat oven to broil. Cover the top portion of your broiling pan with tin foil for easy clean up. Rinse salmon and place (skin side down) in the center of the broiling pan. Cut the lemon in half and squeeze over the salmon. Cut butter into tiny cubes and arrange evenly over the top of the salmon. The butter will help the top brown. Salt and pepper to taste and cook for 10 minutes or until fish begins to flake. For large pieces like this I allow the center to not be totally cooked when I pull it out because the fish will continue to cook on the pan once removed from the heat.
Creating the Menu
All of the flavors in this menu compliment one another. The cilantro and lime in the rice, the sweetness of the roasted vegetables and the earthy salmon all come together and create a very delicious meal. And the kids loved it and that is all that matters. Happy summer.