The food rules of pregnancy are made of evil.
You can’t eat this. You can only have two servings per week of that. This type of fish will kill you, luncheon meats can carry harmful bacteria unless microwaved until steaming and a cup of coffee is taboo.
Blah blah blah.
It’s enough to make a girl, who is totally jonesing for some major sushi, go crazy.
Basically, I like to eat what I want to eat when I want to eat it. Of course, my pregnancy situation is completely messing with my mind and cravings. (Please see previous post re: Fruit Loops and cheese steaks.)
And quitting coffee, actually, wasn’t too tough for me. (I thought I would go into Celebrity Rehab-type withdrawal, but I didn’t.) In fact, one night when I decided to live on the edge and have a half-cup of joe at a family gathering, the side effects of shaking, headache and heartburn made me vow to never drink coffee again so help my unborn child. At least while prego.
Anyhoo, one of the fishes that “they” (They being the evil experts who came up with all of these freakin’ rules and regulations) say that salmon is a wonder food for the pregnant gal.
Fortunately, I love me some salmon and since I can’t get my sushi fix, I have to settle for fish in the cooked form.
Here is a Giada recipe. It’s really fab, and I had a bunch of plum tomatoes lying about so I thought it would be a good use for them. You cook the salmon in foil packets. This process makes cleanup a snap. Yay!
I wanted The Husband to shoot some photos of me making the foil packets, but he claimed that all of you would understand based solely on the instructions. I believe his exact words were, “Your readers aren’t idiots; they know how to wrap something in foil.”
And, since we’re being honest here, I must admit, my eye is on the prize come November: Obviously, the bambino; followed by a sushi dinner fit for a queen; a bottle or two of red wine; and a pot of coffee. If that’s wrong; I don’t want to be right.
Salmon Baked in Foil
From "Everyday Italian"
By Giada De Laurentiis
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon.
Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.