Cooking Experiments: Baked Salmon and Peanut Butter Cookies (no, not together)

[tuftears]

This is one of the weekends that my brother arranged to bring my elderly mother and her caretaker to my place, rather than me going to her place for lunch. As such, I normally try to do a little fancier cooking, since I don't have to transport it and I can rely on the food being cooked and finished right before they arrive. Many foods don't do well with a 25-minute or so road trip, if they're meant to be eaten right after cooking.

So I asked Brian what he wanted for lunch. He suggested that there be a spinach salad, with apple slices and chopped walnuts, and that I should make an entree to go with that. What goes with spinach salad? I wondered to myself.

I decided on baked salmon; this is based on the Alton Brown broiled salmon pretty much.



The salmon tasted decent but I think a savory preparation would have worked better with the salad than the mostly sweet glaze created by the Alton Brown recipe. I thought it was also a tad dry. I still have another hunk of salmon that I stuck into the freezer, that I should cook up and try with a different recipe next weekend.

I'm out of cookies and other sweets at the moment, and I had a jar of peanut butter that was nearing the expiration date, so I decided to use it up making cookies. Here're the results:



No, that's not the entirety of the dough, there's still lots left. I elected to make only four cookies as that's how much I'd eat at a serving, but also so I could "taste test" the cookies. I think they need a significant amount more sweetening, so I'll probably do that for the remainder before freezing it into cookie single-serving slabs.

So I learned a bit about cooking this weekend!

Comments

[chefmongoose.livejournal.com]

Salmon a good choice with spinach salad! As for the dryness.. fish is well-done done at a lower temperature than most meat, and salmon is great cooked to medium or medium well. Definitely cook it a little less next time. :) Also, you can tuck that thin end under itself to make the thickness more even across the length of the salmon.

[rowyn]

Nom! :9