My dinner Tonight was my first “real” meal since coming off the master cleanse.  For the past 2 and a half days, I’ve had nothing besides OJ, vegetable soup, salad and more OJ.  Monotonous yes.  Yes indeed. So tonight, I decided to use a recipe from Eric Ripert’s website and create a healthy, easy masterpiece in my toaster oven.  Eric’s recipe did not disappoint. I bought a one and half pound wild west coast salmon filet from Whole Foods.  I looked it over and took a whiff.  Nice, beautiful rosy red flesh and the aroma brought back memories of the Bering Sea. After skinning and deboning the filet, I seasoned the salmon with salt and pepper (both sides) and coated the top with dijon mustard and panko bread crumbs.  The toaster oven was heated to 450F degrees.  And into the toaster the filets went for about eight minutes.  I used Eric’s poker method to check the doneness of the fish.  After prodding the fish I put the poker to my chin and it felt warm.  The fish was done. I garnished the fish with a creme fraiche concoction that was about five tablespoons of creme fraiche, a whole lemon’s worth of juice, salt, pepper and finely sliced scallions (yeah yeah I know Eric used chives but I had scallions in the fridge and wanted to get rid of them).  I was cooking for three people so adjust the quantities if you intend to make this for yourself. The side dishes were yummy as well.  First I baked a spaghetti squash in the oven at 400F degrees for twenty minutes.  The squash had been sliced in half, deseeded, seasoned with salt, pepper and olive oil.  After baking, I let it cool till I could hold it with my hand and using a fork, scrape the spaghetti strands out into a mixing bowl. While the squash cooled, I melted half a stick of butter in a small sauce pan and when it turned brown, I added a nice dose of capers, chopped curly parsley and the juice of a half a lemon.  I let this cook for a few minutes.  I mixed this butter emulsion with the spaghetti squash and covered it with aluminum foil so as to have it ready for serving with the salmon. The baked potato chips were the easiest part.  I recently purchased a Japanese Benriner Mandolin from my local Broadway Panhandler.  Yeah, I knew Amazon has it for $22.35 but at $33 I felt I was supporting a local business that I not only love but also love the fact that it’s a few blocks away from me. Using the mandolin, I sliced three medium sized potato to about a 1/8 inch thickness.  Then I mixed them in a bowl with olive oil, salt and pepper.  I covered an oven tray in foil and sprayed it down with Whole Foods version of Pam and gently layed the potato slices down side by side across the tray.  Into the oven they went at 400F degrees for about 30 minutes till they turned golden brown.  At this point, I flipped them over and cooked them for about another 8 minutes till the other side was nicely browned too. I let them cool for a bit then placed them in a mixing bowl and seasoned them with salt, pepper and malt vinegar.  OMG lads and lassies OMG.  I made my own salt and vins!!!! The chips, along with the capered spaghetti squash added such a nice complimentary balance to the dijon’d tender salmon.  It was a perfect and healthy fish and chips dish.  A perfect first meal to get off a cleanse or a perfect any meal. Merci monsieur Ripert for the excellent toaster oven recipe.

My dinner

Tonight was my first “real” meal since coming off the master cleanse.  For the past 2 and a half days, I’ve had nothing besides OJ, vegetable soup, salad and more OJ.  Monotonous yes.  Yes indeed.

So tonight, I decided to use a recipe from Eric Ripert’s website and create a healthy, easy masterpiece in my toaster oven.  Eric’s recipe did not disappoint.

I bought a one and half pound wild west coast salmon filet from Whole Foods.  I looked it over and took a whiff.  Nice, beautiful rosy red flesh and the aroma brought back memories of the Bering Sea.

After skinning and deboning the filet, I seasoned the salmon with salt and pepper (both sides) and coated the top with dijon mustard and panko bread crumbs.  The toaster oven was heated to 450F degrees.  And into the toaster the filets went for about eight minutes.  I used Eric’s poker method to check the doneness of the fish.  After prodding the fish I put the poker to my chin and it felt warm.  The fish was done.

I garnished the fish with a creme fraiche concoction that was about five tablespoons of creme fraiche, a whole lemon’s worth of juice, salt, pepper and finely sliced scallions (yeah yeah I know Eric used chives but I had scallions in the fridge and wanted to get rid of them).  I was cooking for three people so adjust the quantities if you intend to make this for yourself.

The side dishes were yummy as well.  First I baked a spaghetti squash in the oven at 400F degrees for twenty minutes.  The squash had been sliced in half, deseeded, seasoned with salt, pepper and olive oil.  After baking, I let it cool till I could hold it with my hand and using a fork, scrape the spaghetti strands out into a mixing bowl.

While the squash cooled, I melted half a stick of butter in a small sauce pan and when it turned brown, I added a nice dose of capers, chopped curly parsley and the juice of a half a lemon.  I let this cook for a few minutes.  I mixed this butter emulsion with the spaghetti squash and covered it with aluminum foil so as to have it ready for serving with the salmon.

The baked potato chips were the easiest part.  I recently purchased a Japanese Benriner Mandolin from my local Broadway Panhandler.  Yeah, I knew Amazon has it for $22.35 but at $33 I felt I was supporting a local business that I not only love but also love the fact that it’s a few blocks away from me.

Using the mandolin, I sliced three medium sized potato to about a 1/8 inch thickness.  Then I mixed them in a bowl with olive oil, salt and pepper.  I covered an oven tray in foil and sprayed it down with Whole Foods version of Pam and gently layed the potato slices down side by side across the tray.  Into the oven they went at 400F degrees for about 30 minutes till they turned golden brown.  At this point, I flipped them over and cooked them for about another 8 minutes till the other side was nicely browned too.

I let them cool for a bit then placed them in a mixing bowl and seasoned them with salt, pepper and malt vinegar.  OMG lads and lassies OMG.  I made my own salt and vins!!!!

The chips, along with the capered spaghetti squash added such a nice complimentary balance to the dijon’d tender salmon.  It was a perfect and healthy fish and chips dish.  A perfect first meal to get off a cleanse or a perfect any meal.

Merci monsieur Ripert for the excellent toaster oven recipe.

posted 2 years ago