So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Broiled Miso Salmon Steaks with Sauteed Garlic Spinach
1. The deterioration of flavor and texture as the week goes on
2. Odor bombing the common kitchen pantry and torturing my coworkers
3. The difficulty of cooking fish
First thing is the timing. I am used to cooking a whole batch of food (10 servings normally) on Sundays and eat the same thing every week through Friday. That's difficult with fish because it just deteriorates quicker than meat, poultry, and/or vegetables. So what I started doing is cooking the fish every night for the next day. That seemed to fix a lot of the flavor and texture issues.
The salmon remained so tender and juicy. The miso and soy sauce gave a real salty touch. Be careful with the amount you use. It can be too salty real quick.
As for the spinach, I used 5lbs of fresh spinach leaves cooked in oil and garlic (2.5 bulbs) to make 10 servings. You can use frozen spinach if you want but it's nice to use the fresh kind.
In the end, I saved my coworkers from a bad fish smell. Instead, they get odeur de garlic. Ha!