Man vs Food- Salmon with Sundried Tomato Dauphinoise

Man vs Food

After three months in our flat, the walls remain bare and the internet unhooked. The only thing I am happy to report is in full force is the kitchen.

Jonathan, our roommate and resident ladies man extraordinaire, is quite the chef. Perhaps this skill was one of the instrumental factors in his ascension in the world of women. I do have to say there is nothing better than a man who can find his way around the kitchen. When he noted he was cooking a weekday meal for the summer camp family (our immediate group of friends), I was excited to see what made the table.

Salmon, dill, and greens; was this boy food? Have we entered the age where men contemplate the calorie count of each serving? This was a far cry from the Hamburger Helper with fried accompaniments my college boyfriend craved but was a refreshing change. Jonathan has now taken on the task dominated by my mother for over twenty years. He gently reminds me of my calorie intake when he sees me eating chocolate and he stresses the importance of exercise. God help him..

J-Man's Salmon with Lite Sundried Tomato Dauphinoise

Serves 4

Baked Salmon with Sliced Onions and Cherry Tomatoes

4 servings of fresh salmon (with or without skin, according to preference)

1 small white onion

16 cherry tomatoes

Juice of one half lemon

Salt and pepper

A tiny bit of olive oil

chopped fresh dill

Instructions

· Pre-heat the oven to 200F

· Pat Salmon dry.

· Wipe the bottom of a baking sheet with olive oil

· Place salmon on the tray, assort thin slices of onion over the fish

· Pour lemon juice over

· Place dill over the fish and cherry tomatoes around

· Sprinkle with salt and pepper (if desired)

· Bake for 15-20 minutes (according to preference).

Sun-dried Potatoes Dauphinoise (with very little cream.. of course)

6 potatoes

1 small knob of butter

1 small jar of sundried tomatoes

3 Tbsp cream

1 Tbsp milk

1 clove of garlic, minced

1 egg

Salt & Pepper

* serve with steamed asparagus