Seafood is so tasty… If it wasn’t so expensive, we would be eating it every night. It’s awesome when these salmon steaks go on sale at H-Mart for only $5.99/lb!! We buy several packs and store some in the freezer for future use.
Honey Dijon Glazed Salmon
2 salmon steaks
4 garlic cloves, minced
1/2 lemon, juiced
2 tablespoons, honey
2 tablespoons, dijon mustard
Mix all ingredients (except for salmon) in a small bowl.
Brush over salmon steaks.
Wrap steaks in parchment paper. Bake at 425 degrees for 15-20 minutes.
Serve with a side of vegetables (photo showcases parisian carrots and peas).
It’s always interesting when you go into work on Monday and everyone asks “How was your weekend?” Isn’t the answer always “IT WAS AWESOME!!!!!”?!? No need to wake up early, drive 20 minutes to the train station, park, walk 5 minutes to get the train platform, spend another 5 minutes (sometimes more if it’s running late, which it always is) on the platform to wait for the train, try to find a seat and be somewhat comfortable on a ~27 minute train ride, fight the other commuters to get downstairs to catch the work shuttle, pile into a crammed vehicle with your other commuter colleagues to get from the train station to the office, and finally arrive at work 1+ hours later. So yeah, since I don’t have to get up and do that on Saturday and Sunday, then yes, my weekends end up being pretty awesome.
We’re starting to experience Spring-like weather, so I was out and about this weekend. I went to cardio boxing on Saturday, hot yoga on Sunday, and did some shopping and cooking in between. We picked up some fresh cod fillets which paired really well with the vegetables we had on hand. Light and flavorful – the perfect meal to end a great weekend.
Pan Fried Cod with Roasted Red Peppers and Sundried Tomatoes
2 cod fillets
4 asparagus spears
For the breading:
1/2 cup, almond meal
1 teaspoon, Old Bay seasoning
For the topping:
1 roasted red pepper (jarred), chopped
2 tablespoons, sundried tomatoes (jarred, in olive oil), chopped
4 basil leaves, chopped
In a small bowl, whisk the egg.
In another small bowl, mix the almond meal and seasonings.
In a medium skillet over low to medium heat, drizzle olive oil. Meanwhile, pat cod dry with paper towels. Dip in egg, dredge in almond meal mixture on both sides.
Add cod to the skillet, cooking for 7 minutes on each side. Remove from heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper. Place in skillet for 2-3 minutes.
Plate by placing the cod first, then two asparagus spears. Top with 2-3 heaping spoonfuls of roasted red pepper, sundried tomato, and basil mixture.
I can’t believe my last post was in May. A lot has happened in the past two months, I guess! I got a new job and we introduced a new member to our family!!!! We adopted our little Ziggy about a month ago. He has been an amazing puppy and we are absolutely in love with him. Our schedule has changed a bit with the puppy schedule (wake up calls at 5:30 every morning, though lately, he has been letting us sleep in until 6 am). On top of that, my schedule for work has changed because my new job is a bit of a further commute. Out the door around 7:20 am and often not home until 7:00 pm. I haven’t really been cooking as much, but I miss it. We don’t have many plans for tomorrow (Sunday), so maybe I’ll spend some time at my favorite grocery stores and spend the day cooking meals for the week!
Here’s a quick recipe for something that I did make a few weeks ago…
Mussels with Garlic and White Wine Sauce
2 lbs Mussels
6 garlic cloves, minced
2 tablespoons butter
1/2 cup white wine
4 sprigs of parsley, coarsely chopped
In a large skillet over medium high heat, melt the butter and add the garlic cloves. Saute garlic until nice and golden.
Add mussels and mix well with the butter/garlic mixture. Saute for about 5 minutes.
Turn to low heat. Add white wine and simmer for 3 minutes. Cover for 5-7 minutes, or until mussels open up.
Top with fresh parsley and enjoy!
Optional – Serve with french bread to soak up the wonderful white wine sauce.