A splitting headache brought Jason back home today around lunchtime. He caught me by surprise as I was reclining on the floor in the living room with a coffee table tucked between my extended legs, and laptop… well, resting where it’s meant to be… on my belly.

Our coffee table is chunky and heavy as stone. It has also lived through and seen things that I refuse to talk about when children are present.

Jason walked in with the most tragic expression painted all over his face and announced: “I have a headache that makes my teeth hurt”. He plunged and sank into a couch like a 140-odd pound sack of potatoes. Cosmo reacted by hopping on top of the sack of potatoes, licking its complexion clean, all the while wiggling his tail like a cow in a meadow shooing flies from around its ass.

The view was so pathetic my heart cringed. I handed Jason a bottle of aspirin, content of which was emptied into his throat at once (all two pills that were left). Like a good hen, I marched to the kitchen, whipped out a Tuna Salad Sandwich, fed the kid, put him to bed, and kissed his chilly forehead and pink nipples goodnight. Cosmo curled up between Jason’s legs (it runs in the family) and minutes later exhaled a loud, man-like snore.

That was my cue. With both boys out and about horsing around in their dreamlands, I was finally able to sit down and shake out the dinner idea mentioned last time.

Let’s take the PESTO DRESSED SALAD from my previous post and introduce it to small PITA POCKETS WITH GRILLED SALMON. It’s as easy as it sounds, but first write down all the stuff you need to get from the grocery store to make the dish, assuming you have already made the salad (otherwise you’ll forget something):

-       1 bag of mini pitas

-       fresh salmon (I say 1-2 lbs package)

-       1 bag of mini pitas. Oh, wait, it’s on the list already!

Yes, you just need those 2 elements (salmon and mini pitas, in case you forgot), plus the salad you prepped earlier.

Roll up your sleeves, darling, and let’s get cooking. I myself have a habit of first washing all fish and meat that comes from a store, no matter how sterile the package. Somebody must have touched it at some point, and I don’t even want to open that door in my head. Otherwise, my imagination takes me places and shows me various nasty scenarios of where my food came from. The more time you spend in my head, the better you understand my love affair with organic foods, fresh produce, and also why Jason ties my toe to the bed frame at night. That’s a story for another time.

The clean fish then goes on a plate or a cutting board and gets patted dry with paper towels. It’s seasoned with salt and pepper and modestly sprinkled with olive oil to help establish the grilling marks everyone is after. Next, a pair of muscular tongs hoists the fillets onto a heated grilling pan, which reacts with violent sizzling, hissing and pissing. You’ve been warned. Be cool, and don’t let the drama queen change your mind. Let the fish sit on the hot surface and get some blush on its cheeks, and then some. Then flip it.

The cooking time on each side will depend on the thickness of your fillets. As the heat penetrates the flesh, you’ll notice a color change along the cut from pink to white-ish. It may take 3 minutes per side, if the guys are skinny. You may also need to step back for 5-6 minutes per turn, if you got yourself chubby chunks of salmon. Keep the heat on medium, don’t walk away, don’t leave your fish unattended (it’s rude), be alert. If you keep them on the pan too long they’ll get dry. Ideally, you want to turn off the heat a few minutes before your meat is done, and let it R.I.P. for 10 minutes or so. It will continue to cook inside becoming that perfect GRILLED SALMON from your misty dreams.

It took me a few packages of fish and a couple of bottles of wine to really nail the technique. Don’t beat yourself up. Be gentle.

Here comes the best part – building your PITA POCKETS. Yay! Onto a large plate scoop some of your salad, set your GRILLED SALMON nearby, and grab a MINI PITA. With a small knife cut it open along the rim, about half way through, creating a POCKET. Using a fork, pack the inside with a little bit of salad, then pieces of crushed salmon, maybe more salad on top if there’s room. Open your mouth wide – you may want to spread your legs for extra support as well – and BITE! Then take just ONE MORE BITE and kill it! Move on to the next one. Continue building and biting until you’re full and salad leaves burst out of your ears.

Pita Pocket 1

Salmon

It’s not only THAT good, but it’s also FUN to build your own food on a plate and enjoy it instantly. Ask Jason. He’s like a kid in a sand box with a plastic bucket and a rake when given a chance to assemble a meal straight from his plate. And I get to watch the spectacle. That’s what I call ENTERTAINMENT.

Good luck with your fishies…

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