nothing better than salmon, asparagus and crusty french bread
As a busy college student I find myself making a lot of chicken and pasta because it’s quick and easy. And then sometimes a light bulb goes off and I remember that making fish is even quicker and more delicious, and I run to the Wegman’s seafood counter to see what’s fresh.
This week the salmon fillets called to me, so I decided on a healthy meal of salmon and asparagus. The salmon was infused with this fantastic sweet and gingery flavor from letting it marinate. And even people who don’t like asparagus will like these. They are crunchy, lemony, and a little salty from the capers. Delicious!
Broiled Salmon Teriyaki
Adapted from Martha Stewart
Boneless salmon fillet (with or without skin depending on preference)
I used Trader Joes Soyaki teriyaki sauce, but if you want to make your own:
for 6 fillets:
1 cup soy sauce
1/4 cup honey
2 tablespoons fresh lemon juice or mild vinegar
1 inch peeled giner, sliced
3 garlic cloves, smashed
1. Whisk the soy sauce, honey, and lemon juice together in a large enough dish to fit the the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 or up to 30 minutes. If using pre-made teriyaki sauce, just place the salmon in that.
2. Preheat a broiler to very hot. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or parchment paper lined baking sheet. Cook until it is slightly firm to the touch, and flakes easily when pressed, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade. Immediately remove the skin while the fish is hot (if applicable), and serve.
Roasted Asparagus with Capers and Lemon
Recipe from Martha Stewart
Pictures by Beanca Nicholson: donnya-ma.
1 bunch asparagus (trimmed)
1/8 cup salt-packed capers, rinsed well, soaked, and drained
1 tablespoon extra-virgin olive oil
1/8 teaspoon crushed red pepper flakes
garnish: lemon wedges
1. Preheat oven to 425 degrees. Arrange asparagus and capers evenly on a rimmed baking sheet lined with parchment paper (for easy clean up). Drizzle with oil, turning asparagus to coat. Season with salt and sprinkle with red-pepper flakes. Squeeze some lemon juice on top.
2. Roast, shaking sheet once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.
These last few weeks have been full of cooking and going out to eat, so here are some pictures and more from all of my activities…
I took a great Indian cooking class on campus last week. I don’t have all of the recipes, but I took pictures:
Creamy pumpkin soup
Stuffed eggplant with rice and melted cheese
Spicy tofu & vegetable green curry with vermicelli noodles
Smoked eggplant dip
Smoked Eggplant (Bhartoo)
1 eggplant (cut in half, smear with oil and bake in a toaster oven at 400 F for 45 mins)
1 cup plain yogurt
1/2 cup fresh chopped cilantro
1/4 cup finely chopped scallions
1 tsp cumin
1 tsp (or more) chili paste
salt to taste
1 cap of hickory smoke liquid
When the eggplant is cooked, let cool. Then scoop the flesh out and chop finely.
Add other ingredients and serve.
Lucy and I also went out to brunch at Cafe Dewitt, which was voted best brunch in Ithaca and I got one of their specials. It was fantastic to say the least.
Hazelnut waffle with praline cream and fresh raspberries
In non-food related news, I got a kitten! Introducing the love of my life, Zara:
1 lb, 5 oz of cuteness
Thanks for reading!