Hi mom! And for anyone else reading, hello and welcome—apologies for the silence. Now seems like a good time to break it. Welcome to quarantining and cooking, where we are all home all the time and no one eats out. Anyone else miserable?

And who else wishes their kids were quarantined elsewhere?

Despite the fears and total claustrophobia we are experiencing, there is no time like the present to make dinner. Every damn night. And since grocery store shopping is limited these days and boredom is abundant, it’s time to get creative. Sharing recipes, sharing frustrations—it’s what the internet is here for. And where we all seem to be spending most of our time. So I am going to record my daily dinner experiences.

Tonight, for example, the boys are watching their fourth documentary in three days (ie homeschooling) while I cook (read: blog). Cooking is my time alone in the kitchen and I value it more than ever these days. I’m making salted salmon, a Norwegian technique I learned from Milk Street Magazine. It’s basically cover the salmon filets with a mixture of salmon and dill (using dried) and then let it hang out in the fridge for 45 minutes. Then rinse the salmon and cook it at a low temperature, 350 degrees, for 12-15 minutes. It’s perfect every time—meaty and easy— and I’m not even a huge fan of salmon.

These filets come from Imperfect Foods (which is still delivering). I’m also roasting broccoli and making Trader Joe’s cauliflower gnocci, which are frozen and you sautee them in a pan. Easy and yummy. (I hear TJ’s is still open if you can stand waiting in line.) What are you making?

BAKED SALTED SALMON WITH DILL
(adapted from Milk Street Magazine)

INGREDIENTS

1 TABLESPOONS FRESH DILL OR 1/2 TBSP DRIED DILL
KOSHER SALT AND GROUND BLACK PEPPER
1 POUND SKIN-ON SALMON
1 TBSP OIL

DIRECTIONS

Line a rimmed baking sheet with kitchen parchment. In a small bowl, combine the dill and 1 tablespoons salt. Rub the dill-salt mixture into all over the salmon. Refrigerate, uncovered, for 45 to 60 minutes.
Heat the oven to 350°F with a rack in the middle position. Line a second rimmed baking sheet with kitchen parchment, then mist with cooking spray. Rinse the salmon under cold water, rubbing to remove the salt. Pat completely dry with paper towels, then place flesh side up on the second baking sheet. Coat the surface of the fish with the oil and season with pepper. Bake until the edges are opaque and firm to the touch and the center of the thickest part reaches 112°F to 115°F, 12 to 15 minutes.
Remove the baking sheet from the oven and tent the salmon with foil; let rest 5 to 10 minutes (the temperature of the fish will climb to about 120°F). Serve with lemon wedges.

BAKED SALTED SALMON WITH DILL (adapted from Milk Street Magazine)

BAKED SALTED SALMON WITH DILL
(adapted from Milk Street Magazine)