We use food for so many purposes: from seduction to staying alive, plus, of course, the delicious hit that the right dessert shoots straight into our pleasure centers. But I want to talk about one of the most important rituals for anyone who cooks: that is, celebrating friends and celebrating with friends.
This year I found myself in Florida on (wait for it!) Valentine’s Day! That’s right. My DH was at home, no doubt serenading the Princess Dachshunds while I enjoyed a writing week in Fort Myers with three of my closest friends who also happen to be mystery authors. Along with Joan Boswell in her lovely home, Sue Pike, Linda Wiken and I worked hard on our projects and we laughed hard. Then we shopped hard. We also had a lot of fun in the kitchen. We enjoy each other’s company and we love cooking together and don’t even mind cleaning up as a crew. That’s a great combo. For our romantic dinner for four ladies on February 14th, I made my favorite party salmon dish. This is fast, easy, elegant and I always get asked for the recipe. Oh yes, and it looks good too. Like everything I make, you don’t have to be too precise.
4 salmon fillets (4 – 6 oz)
2 tablespoons light soy sauce
2 teaspoons grated ginger root
2 cloves garlic, finely chopped
1 teaspoon sesame oil
Combine the soy, ginger, garlic and sesame oil in a bowl.
Place salmon fillets in baking dish or deep plate and spread with marinade from bowl.
Marinate for 20 minutes. You can also put marinade and salmon in a freezer bag and marinate longer in the fridge. Your choice.
Transfer to a cookie or baking sheet lined with aluminum foil.
Bake at 425 for 20 minutes. Serve. If you’re feeling all fancy, garnish with lime wedges. I forgot this part. I did remember to prepare asparagus slathered with olive oil and sea salt (and baked at the same time and temp as the salmon). The team made wonderful basmati rice and a lovely crisp salad.
This recipe serves four really good friends.
Mary Jane Maffini likes easy recipes because she has a lot to do and not much time to do it. Charlotte Adams, her organizer sleuth, has to manage her time too or things can get very dangerous, as you will see in The Busy Woman’s Guide to Murder (coming April 5th). Even Charlotte could make this dish.
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