June Week 3

Monday
Lunch: Leftover A.OL's chang + ?

Dinner: Baked salmon w lemon, garlic and dill

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

1 tablespoon olive oil/ butter

1 tsp minced garlic rub onto the salmon

Salt and fresh ground black pepper

1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving (or 1/4 cup lemon juice)

1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)

Preheat to 190 C. Lightly oil and season salmon with salt and pepper.
Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

DY: We serve with yogurt, lemon, garlic and chopped dill.

Tuesday
Lunch: Wraps

Dinner: Minced pork + tofu steamed?

Wednesday
Lunch: Sandwiches (egg/tuna?)

Dinner: Kchi cchigae

Thursday
Lunch: Wraps

Dinner: Kchi cchigae

Friday
Lunch: ??

Dinner: Sushi?

Saturday
Lunch: G.Refectory pie (cheese and bacon) + bikomoi

Dinner: Bihun

Sunday
Lunch: G.A Sue's - Y cook Nasi L + KorFC


Dinner: ??