I once spent three and a half hours on a Saturday night de-seeding Concord grapes to make a filling for a homemade pop tart. HusB watched a movie.

When the credits rolled two hours later, he looked over and I had only finished 75% of my grape lot. He was shocked, impressed and likely wondering how I could on one hand de-seed grapes for hours on a Saturday night, and yet be unwavering in my belief that bed making is a waste of time.

Concord grapes aren’t like other grapes you buy the rest of the year. They’re sweet and candy-like and only available in September.  The grapes have at least three seeds you have to dig out. I'm going to be an original investor in a grape de-seeder tool.


We finished the magical batch in days, but by mid-Fall, we still craved those pop tarts. One weekend I caved and bought pre-made Concord grape jelly. It was not terrible, but definitely not the same. HusB said “these are good, but they’re never going to taste as good as the ones you made from scratch.” My reaction? “(pause) Yah no shit,  Captain Obvious!"

HusB admits that he's spoiled. I have literally created a foodie monster out of the ashes of a bachelor who used to eat steamed broccoli and Wow Butter (nut-free peanut butter) on un-toasted pitas for dinner.

So when you don’t have three hours to make dinner, here’s a 15-minute meal including prep time that works well on weekdays, for dinner parties and on recently-converted food snob husbands.

INGREDIENTS:
¼ C brown sugar
1 heaping tbsp smoked paprika
1 heaping tbsp dried oregano
1 heaping tbsp garlic powder
1 heaping tbsp onion powder
2 tsp cayenne pepper or hot pepper flakes
salt & pepper
olive oil
2-4 portions of salmon (pre cut)
garnish - dill

INSTRUCTIONS:
1. Preheat oven 425. Mix dry rub in a separate bowl. Cut salmon into individual portions.
2. Drizzle oil on salmon filets and rub seasoning mixture on the salmon.
3. Place salmon skin side down & bake for 10 minutes for medium. For medium rare, remove them at 8 ½ to 9 minutes. Garnish with sprigs of dill.

Baked Sweet & Smoky Salmon

© 2017 Michelle Li / miliSashimi