“There’s a worm in this kale,” I say rather nonchalantly as I prepare to plate myself a healthy portion from the pan. When dining in the early fall at my parents house, don’t be surprised to find a dead worm in the steamer basket. “Oh, it’s that time of year. Just pick it out, it won’t hurt you,” my dad likes to tell me. Just another natural part of living from the garden, I suppose.
But then I find another worm.
I don’t know why I even continued to take the prongs and move the leaves around in the pan because by the third worm, there was no way I’d be putting any kale onto my plate. My parents on the other hand, they went right on munching on the leafy greens. A little “protein” they like to say, just in case one slips into their stomach.
Luckily, I prepared the rest of the meal for the last family dinner occasion we had. And I made certain there were no insects anywhere near the ingredient vicinity. I like bugs in my photography, not my food.
Below, a simple, standby salmon dish that I use time and time again. This can easily be doubled, tripled or quadrupled for a larger crowd.
- -3/4 lbs. salmon
- -1 Tbsp. olive oil, plus more to brush
- -1 Tbsp. lemon juice
- -1 tsp. Dijon mustard
- -1 clove garlic, minced
- -1 Tbsp. parsley, chopped
- -1 Tbsp. chives, finely chopped
- -Scant 1/4 tsp. salt
- -1/8 tsp. pepper
- Preheat oven 450F. Line baking sheet with parchment paper. Place salmon on top and lightly brush each side with olive oil.
- Combine remaining ingredients in a small bowl. Spread over top of salmon. Bake 12-15 minutes, until salmon is just cooked through. Serve.