I know I said I’d announce the ingredients on Wednesday but I just went shopping and am sooooo excited. Yes, I’m actually excited about food. Especially after my daughter commented that I have a lot of processed food in the house (ignoring the fact that I showed her how to chop mushrooms last night when we had salads!). So without further such and such!:
This week’s ingredients are:
- Wild Alaskan King Salmon Steaks – you know, that part just back from the head that isn’t fillets? Yeah, that part.
- Asparagus
- Red, Yellow and Green Peppers
- Brown Rice
- Up To Two Of Your Own Ingredients
I’m thinking this list should be pretty easy, but see how creative you can get! Don’t forget to check the Spices & Herbs page for other ingredients you can use for free!
To enter, just drop a link or your entire recipe in the comment section below! All entries must be recieved by 10am PT on Thursday the 19th. Good luck!
No related posts.
| Respond | Trackback |
25g butter
15ml spoon olive oil
4 salmon steaks
1-2 x 15ml spoons red wine vinegar
15ml spoon wholegrain mustard
3 x 15ml spoons creme fraiche
salt and freshly ground black pepper
Method:
Heat the butter and oil in a frying pan. Add the salmon steaks and cook over a moderate heat for 12-15 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm.
Add the vinegar and mustard to the pan. Cook for 1 minute, stirring well to deglaze the pan.
Stir in the creme fraiche add seasoning, to taste, and heat through.
Pour the sauce over the salmon steaks and serve immediately with lightly sauteed veggies and rice..make extra sauce to drizzle over rice and veggies
2 salmon steaks
2 tbsp peanut oil
2 sticks lemon grass
2 very small red chillies
1 inch of root ginger, peeled and finely chopped
30g/1oz creamed coconut
1 lime
Salt and pepper
Method:
1 Preheat oven to 200C/400F/Gas 7.
2 Wash steaks and pat dry.
3 Cut two pieces of aluminium foil, large enough to wrap steaks.
4 Place a steak in centre of each and season with salt and pepper.
5 In a pan on a low heat mix oil, lemon grass, chilli, ginger and coconut. Stir for five minutes. Take care not to burn.
6 Pour the contents of the pan over the steaks.
7 Fold the foil over the salmon, crimping together on top.
8 Put parcels on a baking tray and bake in oven for 10 minutes.
9 Remove from oven and open parcels. Remove herbs and chillies. Serve with half a lime over the rice, and lightly sauteed veggies on the side