Saturday, August 8, 2009

Salmon Dinner for 2

The King Salmon Tyler and Aiden caught July 11th in Lake Ontario (26 pounds)
-Multigrain Rice
-Barbecued Asparagus
-Taragon seasoned baby carrots

Pour 3/4 cup multigrain rice, 1 1/2 cups low sodium chicken stock, 1 Tbsp. butter and a few sprinkles of salt and pepper.
Bring to a boil the reduce the temperature to low for ~50 min. When finished, add the juice of 1/2 a fresh lemon. Keep covered and it will stay hot if the rest of the meal is not quite ready.

Salmon Filets

Place 2 filets in a pie plate lined with foil sprayed with cooking spray
Sprinkle ~1/2 tsp. cumin on the filets, salt and freshly ground pepper
Mince 2 cloves of garlic and 2 tsp. freshly grated ginger... rub into the filets
Drizzle with sesame seed oil
Top with 1 1/2 tbsp brown sugar

Heat barbecue to 400 degrees F and cook for 15-20 minutes depending on the thickness of the filets.

In the meantime, clean enough asparagus for 2, dry the spears.
Use a ziplock freezer bag... add a few Tbsp of olive oil and the same amount of balsamic vinegar. Add salt and freshly ground pepper. Add the asparagus to the ziplock and season with the oil and vinegar.
5 minutes before the salmon is finished, barbecue the asparagus till crisp tender.

Just before the asparagus hits the barbecue, boil the baby carrots for 5 minutes... make that trip to the herb garden and chop some of the "wild" taragon, salt and pepper and add a drizzle of lemon juice.

Wonderful, tasty and simple everyday dinner... Enjoy!

For dessert we enjoyed Cristina's mother's lemon and coconut squares.

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