We’ve fallen into a routine for the past month: Monday night Salmon followed by 3 nights of Hello Fresh Meals and a special meal on Friday. And so it is that Catalina joined me to cook Salmon and sides. I nervously monitored her use of a chef’s knife to prepare the green beens: she insisted on helping cut them.
She was very excited with her work. We roasted the green beans along with cherry tomatoes. 2 happy customers:
Tonight we prepped another recipe that I received from a co-worker: Toasted Sesame Ginger Salmon. I have no idea who to credit this recipe to, there are tons of recipes that pop up when you do a search, and they’re all practically the same. I’ll post the link to the recipe that was sent to me, it has a funny anecdote about nearly burning down a house: Toasted Sesame Ginger Salmon.
The recipe turned out great, the recipe has you cook the salmon under the broiler in the oven which is one of the best ways to prep salmon in my opinion.
Tonight we prepared Teriyaki Salmon Rice Bowls from March’s Cooking Light. The recipe is simple in ingredients and prep work. Meanwhile Catalina prepped her own food, she enjoyed some strawberries and expertly made some peanut butter Ritz sandwiches:
Surprisingly she was able to put peanut butter on a cracker and smash two together without making a mess. Meanwhile, I got some brown rice going and then diced the veggies.
After the red bell slices sautéed for 2 minutes the salmon was added to the skillet. I am enamored with the Le Creuset cookware, it holds heat amazingly well and cooked the salmon to perfection.
And the end result:
I loved the simplicity of this recipe, and the kids loved the salmon as well. Salmon is a tough cook for me, I have had lots of trouble finding ways to cook it perfectly. I have found the skillet method to be an excellent way to prepare salmon, I especially enjoyed this salmon recipe with teriyaki sauce. And the recipe is kid approved:
– JB –
The winner for this week’s best Cooking Light dinner ended up being as it was last week; a salmon dish.
Oliver’s palate changed about 3 weeks ago, now instead of avoiding salmon like the plague he relishes it. He’s been reminding us while grocery shopping to go by the fish counter and buy some, when we tell him we are cooking salmon that night he yells “YAY, I love Salmon!!”. It’s really odd but Sarai and I are just going with it. We plan on getting salmon on the table at least once a week now.
This week’s Salmon recipe was Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw.
I came home from a busy Thursday clinic to find Sarai masterfully completing this dish.
The dish was excellent! The salmon glaze was one of the best I’ve tried, definitely a keeper. Sarai remarked that the dish overall was easy to make, the drawback being the number of ingredients needed for the glaze and the knife work for the slaw. (I would have loved helping with this, I love chopping more than cooking.)
I paired this with a Big Bend Brewing Co. Lager. I first had their beer while on a hiking trip down to Big Bend last summer, I never thought the beer would make it up here to Lubbock, I am so pleased it has.
– JB –
Tonight’s Cooking light dinner proved to be the winner of the week. We don’t have char in West Texas, so Salmon it was.
I put the salmon on 45 C for 30 minutes while we prepped the relish and the quinoa side.
I have used the Anova circulator 3 times this week: on NY strips, Pork chops, and tonight on salmon. The salmon has had the most apparent benefit of being cooked in a water bath. The salmon was perfectly cooked from thick middle to the outer thin edge with a perfect golden crust from a 30 second sear.
The kiddos delighted in mixing the ingredients. Oliver is particularly happy to help make and eat quinoa or couscous.
At the dinner table pared with Founder’s Harvest Ale:
Oliver’s latest lego creation, a flying alligator scorpion: