We’ve been eating more red meat lately, and I was craving a little lighter fare. This was also one of those evenings when I was dog tired and just wasn’t in the mood to cook. I think I spent all of about 20 minutes cooking this dinner, and that includes the broiling! 

Broiled Salmon Recipe

2 salmon filets
salt
pepper
1/2 lemon, juiced
1 tsp butter

1. Preheat oven to broil, and set the rack on the 2nd to top position. It should be about 6 inches away from the broiler element. Make sure it preheats about 10 minutes to ensure it is very hot. Place a piece of tin foil on a small (metal) sheet pan.

2. Season both sides of salmon with salt, pepper and lemon juice and smear the butter on top of the filets. Place salmon filets on the prepared sheet pan and broil for about 6-8 minutes, until the top gets golden brown and the fish flakes.

Makes 2 Servings

Note: If the fish looks completely cooked and there is not much browning, carefully move the oven rack up the the top level and broil for another minute. Warning, do not walk away from the oven, or you can start a fire!

White Bean Salad Recipe

1 (14 oz) can cannellini beans (drained and well rinsed)
1 dill pickle, diced
1 small tomato, diced
1/2 yellow pepper, diced
1/4 red onion, diced
2 tbsp parsley, chopped
1/2 lemon, juice
1-2 tbsp rice vinegar (or other mild vinegar)
1-2 tbsp olive oil
salt
pepper

1 . Combine all ingredients in a large bowl and allow to sit for at least 10 minutes to let the flavors mingle.

Makes 2 Servings

Note: This salad is also great as a main dish, with a handful of blue cheese crumbles and fancy field greens.