I chose Ms. Syl’s dish as my first post-surgery dinner for one simple reason — she used the phrase “easiest recipe ever.”Â Lizardek, I love you as a blogger, but any recipe using creme fraiche is a real turn-off for a beginning chef.
Here is the recipe for Ms. Syl’s Sexy Mango Salmon:
Easiest recipe ever and it looks fancy. You need only four ingredients, and you donâ€™t have to measure anything, and even a GUY can make it (ha ha):
1) Salmon fillet (buy it FRESH, Neil)
2) Jar of mango Chutney (usually called â€œmajor grayâ€™sâ€)â€“youâ€™ll find it in a jar at your local supermarket either in the condiments or international food aisles
3) Seasoned bread crumbs (you can buy this already made and seasoned)
4) Pam Olive Oil cooking Spray (or substitute real olive oil if you can manage it)
â€“preheat oven to 350
â€“Wash and pat dry salmon
â€“lay it skin side down in a pan sprayed with Pam (or greased with olive oil)
â€“take a few spoonfuls of chutney and smear it over the top of the salmon until all parts of it are covered
â€“Then sprinkle the bread crumbs in on top of the chutney layer (there should be just enough so that you canâ€™t see the chutney anymore)
â€“spray breadcrumbs with pam olive oil spray (or, drizzle olive oil over bread crumbs)
â€“place in oven
â€“bake for 10-15 minutes, or until salmon flakes easily in the thickest part of the fish.
â€“if the bread crumbs havenâ€™t gotten crunchy by the end, you can turn on the broiler and keep it there for a second so that the bread crumbs brown SLIGHTLY. watch it carefully so it doesnâ€™t burn.
I won’t lie and say everything went perfectly.Â It took me a half hour to find chutney at Ralph’s Supermarket.Â It wasn’t in the “Asian” department.Â Who would guess that it was next to the salsa?Â Â When I came back home, I couldn’t lay the salmon “skin side down” because I thought a “salmon fillet” means it is skinless, so that’s how I bought it.Â I also asked Sophia so many questions that she ended up helping me out (although she said I could tell you I made it totally by myself, but like I said, I won’t lie).
I think it came out pretty well, although I’m not sure how “fancy” it looks.Â The breadcrumbs could have been more “crunchier” and my snap peas were overcooked and watery.Â
Hold on.Â It’s the phone.Â Â Â Clotilde Dusoulier’s (Chocolate and Zucchini) book publisher is on the line…
“A what?Â You want me to write a cookbook?Â Â Oh, I’m sorry.Â I have to turn you down.Â Â I’m already busyÂ writing “Citizen of the Month.”Â Although I make no money doing it, I couldn’t disappoint my loyal readers.Â How much?Â Really?Â Sure, f**k them!”
A Year Ago on Citizen of the Month:Â Â Everyone Loves a Baby