The Worst Day for Restaurants is

Mother's Day. Think about it... you have the B team on the floor and the trainees in the kitchen (the A team has already finagled the time off to be with Mom). I ran a restaurant in my early 20s for a few years and Mother's Day was an annual headache! This is the ONE day/evening a year when Mom doesn't want to cook--nor should she if that is a treat for her. If you do go out, you may find better service and better food if you can get a reservation and then make it for just a little earlier than you really desire. So a great time for a brunch would be to arrive by 10:00 and for dinner, about 5:30. This might avoid some of the chaos and allow mom to have a relaxing, enjoyable time.

For me... hmmmm. I probably will want to cook. It soothes me.

Just kidding, kids! I'm taking the night off.

If you are lucky enough to be nearby your mom (or your significant other's mom), and you are entertaining at home, then I have a great suggestion for a lovely, easy meal for a small crowd. This is a great salmon recipe that can be served at room temperature. It goes well with a salad or an egg casserole or other brunch items. Toast up some really good ciabatta or Italian bread and serve alongside the salmon with this incredible remoulade sauce from the ALLRECIPES web site:

http://allrecipes.com/Recipe/Remoulade-Sauce-a-la-New-Orleans/Detail.aspx

Baked Salmon Fillet

1 Large Salmon Fillet
2 lemons, one halved, one sliced in rounds
¼ cup (approx.) olive oil
Salt & freshly ground pepper
Dried herbs de’Provence or Italian Seasonings

 You want to choose a salmon fillet that is evenly weighted from end to end. This will ensure even cooking throughout. (I find that Costco is the best place to buy a whole fillet of salmon. Check the label and the sign above the bin and be sure it is salmon, as they have another fish fillet there that closely mimics salmon.)

 Pre-heat oven to 400.

 Take out a baking sheet large enough for the whole salmon and cover the sheet with foil. Lightly oil the foil.

 Lay the whole salmon (skin side down if there is skin) on the baking sheet.

 Squeeze the lemon halves over the fillet.

 Drizzle the olive oil over.

 Sprinkle with the salt, pepper and desired amount of herbs.

 Place on rack set in the middle of the oven and bake for 18-22 minutes.

 After cooking, let the salmon rest and cool on the baking sheet until you are ready to serve. (It’s great at room temperature.)

Serve the salmon with toasted bread slices alongside the remoulade sauce.

Enjoy and Happy Mother's Day!