Laurier

We renewed "Yummy-san's 3 Step Cooking" book at the library, and promptly went to the store to pick up some ingredients for dinner. Salmon filets and "laurier." Perhaps you are more botanical than I am, and know that "laurier" comes from the scientific name for bay leaf. I had no idea what we were looking for, but as soon as Keizo pulled down the package in the spice aisle, it became pretty clear.

Last Friday's recipe was "Salmon with Laurier, Olive Oil and Lemon Juice" with "German potatoes" and since we are in Japan, rice on the side. Preparing the fish was really simple. Slice down the middle and fill with bay leaves. Sprinkle with salt and pepper and pop in the microwave for 10 minutes on the "grill" setting (Yes, the microwave/oven/toaster is also a grill!)

After it's been cooked and served, drizzle with olive oil and lemon juice, or in our case, kabosu juice from the Wai Wai Farm Store. [Japan has so many different types of citrus, it's unbelievable. They all pretty much look like lemons, limes and grapefruits to me, but it's much more complicated than that.] The potatoes were pre-cooked in the microwave, then added to some sauteed onions in a fry pan and sprinkled with a pack of seasoning from the grocery store.

Simple, fast, mostly healthy and delicious!