Sometimes a simple addition can change the whole dish. I’ve already posted how salmon is one of my go-to dishes for dinner. The kids love it and will eat it in almost any way I’ve prepared it. But, this simple addition of Matcha salt, a powdery green tea infused sea salt, on top of the finished pan roasted salmon, makes it that more delicious and the kids greedily gobbled up. My husband brought home a small sample of Matcha after he’d cooked a Japanese themed dinner at the restaurant alongside some real Japanese trained chefs.
It’s really amazing how subtle the Matcha salt is but how it transforms the dish in an almost indescribable way: slightly salty, slightly sweet. If you can get your hands on some, you’ll see what I mean. Just add a sprinkle on top of some grilled fish or shrimp and the subtle difference will convert you.
My middle son exclaimed when he saw me cutting the salmon into portions to cook, “I don’t want salmon! …Well, unless you have that green stuff on it.” I told him that was exactly what I’d planned and he happily left me to continue cooking dinner without complaint.
Pan Roasted Salmon with Matcha Green Tea Salt
Fresh wild caught salmon (about 1 lb)
1 Tbsp olive oil
Matcha to taste (about 1 tsp)
optional fresh ground pepper
Preheat oven to 350F. Cut the salmon into 2-3 inch width slices and with a sharp knife score the skin (shallow crisscross cuts). Heat olive oil in sauté pan with oven-proof handle. Place salmon pieces into oil skin side up. Cook for about 5 minutes (you see the color change up the sides from dark to light) and turn over. Place in oven for another 5-8 minutes (depending on thickness of your salmon). Remove from oven (Remember the handle is hot. I place an oven mitt on it, so I don’t grab it.) and sprinkle the Matcha salt over the salmon tops. Serve with rice, vegetables and/or salad.
Watch everyone devour it!
It’s also such a quick dinner. After play dates and homework help there wasn’t much time and I didn’t have any fresh vegetables in the house. Still had a wonderful, healthful meal.
My eldest ate his so quickly that my middle son was nice enough to share some of his with his older brother. 
Here’s one soup I made in less than a half hour last night.
My two eldest sons loved the soup and my youngest ate it but didn’t want the kale, even though he likes kale on its own.
Simmer until potatoes are soft (about 25 minutes). Take off heat and add cream. Season with fresh ground pepper and, if needed, salt. 
Use immersion blender to purée (standing blender will work too). 
