I was going to make Judy Rodgers’ Zuni Cafe’s Roast Chicken with Bread Salad (from her cookbook), last night- but time ran short so instead we grilled up some wild Coho Salmon and some sticks of yet more zucchini. I just brushed both the fish and the veg with a little olive oil and sprinkled with a bit of salt and pepper and then let Rick take them to the grill after I started some mashed potatoes.
I peeled and cut up some Yukon Gold Potatoes and peeled a couple of cloves of tiny red garlic, that I left whole, and covered them all with salted water, boiled them until fork tender, drained and dried them a bit and then mashed them -adding some butter, salt, pepper and a bit of milk. I LOVE mashed potatoes- they love me too-enough to stick to my hips
I made a little yogurt sauce for the salmon by mixing about a 1/4 cup of Fage 0% fat plain Greek yogurt with some basil pesto, a squeeze of lemon juice, some lemon salt and a pinch of freshly minced garlic. Let sit while the salmon grills and it’s a lovely bite with the salmon.
That’s it- a quick dinner for a busy weeknight- it took less than an half hour from start to finish.
Tonight I’m aiming for roasting that chicken and making the Zuni salad- more on that later