I have a cool job.
I make commercials and videos. I met Big Bird once on a shoot. I produced a video for Small Batch Brewing Co., opening late summer 2013 in Winston-Salem! (See the video and support them here on Kickstarter!)
But shoots aren’t all fun and games and cavorting with Jim Henson’s Sesame Street Muppets. The hardest part about shoots isn’t about the work. It’s not about the long hours. It’s not about the potential challenges. It’s about the craft services.
Yeah. Craft services, or as those of us in the biz call it “crafty.” I don’t know why. Cause it’s cool? It sounds ridiculous. Like what ladies would call their Bible study knitting hour. “Y’all ready for crafty? We’re doing Leviticus today and purls.”
Anywho. Shoots take a long time. And in the down time, you go to craft services.
Craft services is this amazingly wonderful/evil buffet of snacks for you to eat during the long day when you’re hungry. And when you’re not hungry and you’re just looking for something to do. (Good eating habits!) There are healthy things like apples and veggie trays. And unhealthy things (read: DELICIOUSER THINGS) like beef jerky and quesadillas and fresh baked cookies. And it never runs out. And what’s even crazier is that you don’t even have to get up and go to the craft service table. PEOPLE BRING SNACKS TO YOU.
Needless to say, you (I) eat too much and you (I) need to get your (my) shit together and eat healthier. So you (I) make roast salmon and Southeast Asian Heirloom Tomato and Cucumber Salad.
This dish was stupid good. And stupid easy. And stupid healthy. All you needed was the stupid stuff. I didn’t have any of it at home. Except for salt and pepper. I’m an ADULT!
I roasted the salmon in the oven. One filet at 350 with salt, pepper and olive oil for about 20 minutes. Picture perfect.
The salad has simple ingredients, but a deep flavor. It’s basically all veg and herbs. And it’s oil free, so it helps combat all those trips to craft service.
Enjoy with a friend. Preferably one who is 8’2” and yellow. Birds like fish, right?
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Southeast Asian Heirloom Tomato and Cucumber Salad from PopSugarFood
- 2 teaspoons fish sauce, or to taste
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon dark brown sugar
- 1 garlic clove, minced
- 3 large or 4 medium heirloom tomatoes, sliced ¼ inch thick
- ½ seedless English cucumber, thinly sliced
- 2 scallions, thinly sliced
- ½ jalapeño pepper, thinly sliced
- 2 tablespoons fresh Thai or regular basil, cut into a chiffonade, cause we’re fancy
- 2 tablespoons chopped fresh cilantro
Whisk together the fish sauce, lime juice, and sugar in a large mixing bowl.
Add the sliced tomato, cucumber, scallions, and jalapeño, basil, and cilantro; gently toss to coat. Serves four.
Except the garlic. I forgot the garlic for the picture. What an ass.
This salad dressing is oil-free and is delicious as is, though a sparing drizzle of toasted sesame oil wouldn’t hurt. Treat yo’ self.
The highest compliment I got about the salad is that “it looked like the picture.” Boom.
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