brain food

Big week up in our little corner of the fourplex. Ben started his on campus interviews for his job next summer…which could lead to his real life job when he graduates. I have been trying to be the supportive wife in this scenario, which means feeding him well and keeping my nervousness for him to myself. Below is some brain food, or my version of moral support!

maple mustard salmon

For the glaze:

1/3 cup maple syrup

3 tablespoons whole-grain mustard (or use Dijon for more of a bite)

1 teaspoon apple cider vinegar

1 teaspoon finely chopped fresh thyme leaves

Pinch of kosher salt and pinch of freshly ground black pepper

For the fish:

4 (6-ounce) salmon fillets, skin on

olive oil, for oiling the grill and the fish

Kosher salt and freshly ground black pepper

Heat a grill pan or outdoor grill to medium high

Place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined. Heat until slightly boiling on your stovetop then set aside.

Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper.

Rub the grill grates (or grill pan on your stovetop) with a towel dipped in oil. Place the salmon on the grill (or grill pan) skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes (mine took about 4 on the grill pan). Using a flat spatula, carefully flip the fillets over and brush the skin with some of the glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more (mine took about 4 more). Flip once more, brush with glaze (on fleshy side this time), then quickly transfer to a serving plate and serve immediately.

just plain good for you Quinoa

2 cups cooked quinoa

2 broccoli crowns

olive oil, salt, and pepper (for roasting)

¼ cup crumbled feta

zest and juice of 1 lemon

1 teaspoon olive oil

6 basil leaves, finely sliced (julienned)

2 tablespoons toasted pine nuts

Cook quinoa according to package instructions. Prepare broccoli by tossing with olive oil, salt, and pepper and roasting at 400 degrees for 25 minutes (stir/flip around once halfway through). Combine cooked quinoa, roasted broccoli, lemon juice, zest, 1 teaspoon olive oil, feta, basil and pine nuts in a bowl and toss gently to combine. Serve at room temperature.