I realize I haven’t done a recipe Monday post in QUITE some time…sorry about that! With all the rush of the holidays, and then the mess with our house, I’ve not been cooking nearly as much as I should. And, when I do cook, it’s something along the lines of “hey quick! open up this can of soup!”…and really, who needs a post on that?
But, last night, I decided to actually make a proper meal. We were out of bread, so I started off making four loaves of bread that I detailed in this post. The recipe is super easy, super handy, and each batch makes two loaves…so I just made two batches worth. I froze three of the four dough balls, and then baked one of them for our bread this week. I figure four balls will get us through 3-4 weeks of bread, so I should be set for nearly a month. After I was finished with that, I started thinking about dinner. Really (and I have no shame admitting this) my life revolves around my food choices. I own it. I LOVE FOOD. But, over the past year, as I’ve really started changing my diet, I’ve found a new love of food. Now, my love of food revolves around eating as healthy as possible, while still getting great flavor and feeling satisfied. I’m pretty happy to say that I think I’ve found a great balance!
So, even though I call myself a vegetarian, the truth is I still eat fish and seafood. I guess that would make me a pescatarian, but since most people have no idea what that means, it’s just easier to say vegetarian. Last night’s meal did include fish, but for those of you who keep to a strict vegetarian diet, it would be easy to substitute grilled tofu for the salmon fillet. Or, chik’n cutlets from Quorn would also be amazing!
Last night’s dinner was a bit of “what do we have in the fridge that I can cook because I’m too lazy to go to the grocery” combined with “what was on the menu for LAST week that we didn’t use.” What I was left with was Peach Glazed Salmon with Raspberries! And oh man, was it AH-MAZ-BALLS!
The recipe is super simple. I start with frozen salmon, because I’m lazy and it’s already pre-cut and individually packaged. I also buy fresh when I can, but being in a landlocked state, I’m usually better with the frozen. Those those puppies out, put them in a baking dish, and season with salt and pepper. Bake those bad boys. Meanwhile, while the salmon is baking (and really, if you’ve thawed the fillets before you put them in the oven, or are using fresh, those suckers cook FAST), make the sauce! For the sauce, I took 1/4 cup of peach preserves (I get the all-natural, sugar-free kind), some balsamic vinegar (1 Tbs), and brown sugar (1 Tbs). Put it in a small sauce pan and turn on the heat. Melt it all up, and keep stirring (because apparently it can burn and stick to your pants. And who wants that?!). After that’s all heated up and the sugar is melted, add in fresh/frozen raspberries. I used 1/2 cup. Simmer it a bit until the raspberries are either a) unfrozen or b) broken down a bit, then turn off the heat. By this point, your fish is probably nearly finished. Pull it out, make sure it flakes (don’t want to give anyone food poisoning), and plate it. Put some of the sauce over each fillet, and stand back. Proudly pat yourselves on the back at making such a fantastic looking meal.
Now, if you’re like me, you grew up with the saying “a meal is never complete without something green on your plate.” No joke, my mom used to say that. And she damn well meant it, because every meal would have something green there…even breakfast. So, I glanced in my fridge, and realized that we had some asparagus from last week that we were supposed to use up and was probably next to going bad. Fantastic! Roasted asparagus for the win! I actually decided on the asparagus prior to ever starting the fish, because it takes longer to cook. And the last thing you want is reheated fish. For the roasted asparagus, it’s simple. Grab a cookie sheet, some foil or parchment paper, extra virgin olive oil, garlic, and asparagus. Clean and trim the tough ends off the asparagus. Put your foil / parchment paper on the cookie sheet, and put the asparagus on top of that. Top with the olive oil and minced garlic. Smush it around with your hands so that the asparagus is all covered. Pop that deliciousness in a preheated oven (425 degrees F.) for around 20 minutes. Done!
After all that, you are left with a really tasty and healthy meal! Grab a fork and DIG IN!