A short and cold post.

I would say I can't remember the last time my hair froze into icicles, but it was today. About five hours ago to be more specific. When I lived in Aspen, my first encounter with the frozen-hair phenomenon left me worried about the inevitable damage that my auburn locks would suffer. And I never really thought it would happen again, but it has and now I'm blogging about it.

Before I move onto food, I'm going to state the obvious and just get it out of the way: TODAY WAS REALLY COLD.

There, I feel like that is all that is needed to acknowledge today's weather. And since I'm not very inspired to write today, I'm going to keep this post short.

I made pan-grilled cod with colorful salsa for dinner. It was delicious. The artichokes complemented the tomatoes in the most subtle way; and the addition of slivered almonds added an unexpected crunch to the tangy salsa. I would pair this salsa with any grilled chicken or fish and just call it a day (or a night). Enjoy!

Fish with Tomato Artichoke Salsa (adapted from Food & Wine Best of the Best)
Active time: 20 minutes. Total time: 25 minutes
Makes 4 servings.

• 4 vine-ripened tomatoes
• 5 ounces marinated artichokes, drained
• 1/2 cup pitted kalamata olives
• 1 handful fresh parsley, chopped
• 2 tablespoons slivered almonds
• 2/3 cup + 1 teaspoon extra virgin olive oil 
• 1 tablespoon balsamic vinegar
• Juice one lime
• 4  6-ounce pieces of fish (I used Alaskan cod)

1. Cut the tomatoes into quarters and remove seeds; finely dice the tomato skins and transfer to a bowl. Dice the artichoke hearts and add to the tomatoes. Add olives, almonds and parsley. Toss gently. Add 2/3 cup olive oil and balsamic and mix. Season with salt and pepper.
2. In a medium pan, heat 1 teaspoon olive oil over medium heat. Season fish fillets with salt and pepper. Cook fish until slightly golden on the edges, about 3 minutes on each side. Serve fish topped with salsa.

Salmon Cakes + Roasted Cauliflower

I want to be a lawyer. I think. I am adding it to my long list of things I would love to study, but I think this one might actually come true. I am really enjoying my Media Law and Ethics class at BU, and its the same feeling I had when I took law in senior year of highschool. So maybe the universe is trying incessantly to tell me something and I'm completely ignoring it. Oh well, we'll see what happens after my journalism major is complete!

Anyways, tonight was that kind of night when I craved salmon. Who would've thought I would ever say that. Me, the former seafood-hater who got grossed out even by the sight of uncooked fish, craving salmon? Well apparently so.

Anyways, I was debating whether to do the salmon cakes I did some time ago or grilled salmon instead. My roomie mentioned she would eat the cakes rather than the grilled fish, so my decision was made. But then I realized I had no zucchini for the Gourmet salmon cakes recipe; no problem though, Epicurious saved my butt.

I found a recipe from SELF magazine (this month's actually) and I decided to try it out. The recipes was Salmon Cakes and Greens, but I had written roasted cauliflower in my weekly menu and decided to stick with it. Oh and I also popped in a baguette in the oven for freshly baked bread to go with my dinner!

Ok first of all, let me state that I SKINNED A SALMON FILLET! I am so proud of myself for doing so. Its one of the challenges that is on my list (which will be posted very soon since I am still making final changes to it). Anyways, here are the recipes!

Salmon Cakes (adapted from SELF)

• 1 lb. salmon filet, skin removed, finely chopped
• 2 egg whites (1/3 cup if using bought egg whites)
• 1/4 cup finely chopped shallots
• 5 tablespoons drained capers
• 1/2 cup bread crumbs
• S & P
• 2 tablespoons olive oil

1. In a large bowl combine the first 5 ingredients. Mix well and season with S & P. Form 6-8 patties.
2. Heat oil in a large non-stick skillet over medium heat. Cook patties until the bottom is golden, about 5 minutes and flip. Cook for 5 more minutes, or until patties are completely cooked. 

Roasted Cauliflower with Olive Dressing

• 1 cauliflower, leaves removed, cut lengthwise
• 4 tablespoons olive oil
• S & P
• 2 tablespoons fresh lemon juice
• 1/4 cup Kalamata olives (works with black olives too)
• 1 small shallot, finely chopped

1. Preheat oven to 480 F. Arrange cauliflower in rimmed baking sheet making sure its on one layer. Drizzle with 2 tablespoons olive oil and season with S & P. 
2. Roast in oven for about 25 or until lightly browned, flipping once halfway.
3. Meanwhile combine 2 tablespoons olive oil, lemon juice, shallot, and olives in a small bowl. Season with S & P. When cauliflower is done, transfer to plate and serve with dressing on top.