I have been wanting to make this recipe for the longest time — Ina Garten’s Asian Marinated Salmon. I made it as written, except I added 1 tablespoon of honey to the marinade. And okay, I used a grill pan.
Fine, I also only used 1 pound of salmon instead of a whole side of salmon. But c’mon, that would have been super-duper expensive and a lot of fish for two people.
You might notice that there aren’t any prep pictures here. Well…jwa brought the camera to work and I didn’t have it to take pictures while making dinner. So sad.
Asian Marinated Salmon
1 lb wild salmon (the marinade below will accommodate up to 3 pounds)
For the marinade:
2 tbsp Dijon mustard
3 tbsp soy sauce
6 tbsp olive oil
1 tbsp honey
1/2 tsp minced garlic
Garnishes: chopped green onions and lemon or lime wedges
Whisk together the mustard, soy sauce, olive oil, honey and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Heat up a grill pan and brush lightly with oil. Alternately, you can light charcoal briquettes in a grill and brush the grilling rack with oil to keep . . . → Read More: Happy Halloween: Asian-Marinated Salmon + Wasabi Potato Balls
Kinda lazy tonight. Will just post pictures of today’s walk around Mt. Tabor.
Park bench, trees, and me!
Reservoir and downtown in the background
Upper reservoir and Fallness
Leaves and . . . → Read More: Mt. Tabor Park
This was a really good, quick weeknight dinner. It’s from Gourmet magazine and I really just tweaked it a little by adding some lemon zest. We had this with some herbed polenta and uh, I think some broccoli. It was a week or so ago. It’s kind of a blur.
I think the thing I liked best about it was the stuffing kind of vibe. But it was on the outside. It was topping! Crispy topping rocks.
Chicken Breasts with Horseradish-Scallion Crust
This will serve two
1 1/2 tsp Dijon mustard
1/4 cup mayonnaise
2 skinless, boneless chicken breasts
1 tbsp olive oil
2 tbsp chopped scallion
1/2 tsp minced garlic
1/2 cup fine fresh bread crumbs
Zest of 1/2 lemon
2 tbsp drained bottled horseradish
1/2 tsp chopped fresh tarragon or a pinch dried, crumbled
salt and pepper
Preheat oven to 425 degrees. In a small bowl whisk together mustard and mayonnaise until combined well. Now, I found it easy to make my own bread crumbs in the food processor and when I did, I just tossed in the lemon zest, tarragon, green onion and horseradish and pulsed it all together.
Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high . . . → Read More: Chicken Breasts with Horseradish-Scallion Crust
First of all, thanks so much to Sara of Weekend Cookbook Challenge for letting me guest-host this month! I had a great time picking a theme and I hope everyone had fun participating. And here are some nifty new seasonal recipes to try this month.
So, what kind of food does Halloween evoke? Soups, root vegetables, apples, huge fancy meals, snacks and sweets. Plus scary meat products! There’s a little bit of everything — something for everyone!
Okay, first up is the above mentioned Sara of WCC and I Like to Cook fame with this wonderful looking Pam’s Ham and Apple Breakfast Pie adapted from Bruce Aidells’s Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World’s Favorite Meat. I bet her house smelled amazing while this was baking in the oven.
Gretchen, over at Canela y Comino in Peru turned to Cooking Light for inspiration and came up with a batch of Chocolate Gingersnap Cookies. Mmmmmm…ginger. Now these would sure be a great post snack after a Halloween meal!
My friend Vanessa sent me an awesome sounding recipe from one of her favorite cookbooks, Zuppa! by Annie Bianchi. . . . → Read More: WCC21: Halloween: The Round-Up