Some nights, dinnertime is like swimming upstream
But the Friday Newsletter insists that if you try it, you'll like it.
I’d like to think that my kids would trust me by now.
I am—at least I hope—a loving and attentive parent, one who sees that both their material and emotional needs are met. I provide them with food, shelter, transportation and entertainment, and I am handy with a corny joke. I tend to their scraped knees, escort stink-bugs out of their rooms, and occasionally let them win at Mario Kart.
And yet they still think I’m out to get them at dinnertime.
They’re not dramatically picky eaters, thankfully, and they’re finally at the age where they’ve started to discover new foods that they like. That said, if dinnertime were left up to them, they’d survive on a diet comprised entirely of pizza, hot dogs, and buttered noodles. I cede to these wishes more often than I’d like to admit—and yes, I did once make a pizza with hot dogs, French fries and macaroni and cheese on it for them—but there are times where I have to make a stand. Times where I insist on making a good meal, and one that all four of us are going to eat together. Times where they are simply going to have to try something new.
This week’s recipe was one such meal.
I had a notion for a new preparation for salmon, one I hadn’t tried before.
They like salmon. They’ve had it plenty before. The only difference is that I usually buy a pack of pre-cut filets from Trader Joe’s and prepare theirs with nothing more than butter and salt, leaving the actual seasoning for my wife and I’s. This time, though, I’d bought a larger cut from Costco and frankly, I didn’t feel like dividing it up.
They’d just have to try it.
Predictably, this turned into a battle of wills.
What are we having for dinner?
I explained.
I don’t want that.
You even don’t know what that is.
I still don’t want it.
This went back and forth. I reminded them that I’m not trying to make things hard on myself—I’m not going to serve them anything I don’t think they’d like if they just tried it. Some feet were stomped, some arms were crossed, some ultimatums were issued.
Ten minutes later?
Hey, daddy! This is really good!
ME:
Will they learn from this experience? No.
Will I? Also no.
Friends, it’s Friday once again at The Action Cookbook Newsletter.
This week, I’ve got—as always—a great selection of things meant to improve your weekend. As noted, this includes a kid-tested, parent-approved salmon recipe, but I’ve also got a refreshing cocktail, some great music, a fun little book, and much more!
It’s Friday. Just keep swimming.
Seriously, though. The salmon was good.
I’ve already teased the recipe; let’s get into it. My usual go-to move for weeknight salmon dinners is a quick whisk of olive oil, maple syrup and soy sauce, but I wanted something a little more nuanced here.
I’ve had great results using annatto seeds/achiote in recipes, most notably this Achiote-Mustard Rubbed Turkey Breast I made a little while back:
I still had annatto seeds in the pantry (they came in a huge quantity, and a quick Gogle suggests they’re good for three years if stored properly). I’d make that the base of a marinade for the salmon, then top it with a quick mango salsa.