Dad's Salmon

The bitter cold outside makes for long afternoons full of talking about celebrities, books and recipes. At 3:30, chicken and dumplings was proposed, before we realized that we had to cook a whole chicken for an hour. Looking at some of the recipes I collected from Real Simple Magazine, we decided on Salmon. But since I was cooking for both my brother and I, we tried to replicate one of my Dad's favorite recipes.
My Dad is very health conscious, so instead of 1/2 cup of butter, he coats the fillets with the spice blend and uses buttery cooking spray.
I also made a Citrus-Scented Rice with Fresh Basil from Southern Living Magazine, which was delicious! It was nothing fancy or special, but it is one of those uncomplicated recipes that is just GOOD.
I have never cooked Salmon before, so it was a little dried out on the thinner parts, but overall I was satisfied.
Citrus-Scented Rice with Fresh Basil

Ingredients:
-2 cups chicken broth
-2 Tbsp butter (I omitted the butter, and it was still yummy!)
-1 Tbsp orange zest
-2 Tbsp fresh orange juice
-1 tsp lemon zest
-1 cup basmati rice
-3 Tbsp chopped fresh basil

Preparation:
-Stir together chicken broth, butter, orange zest, orange juice, and lemon zest in a large saucepan
-Bring to a boil over high heat
-Stir in 1 cup uncooked basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed
-Stir in 3 Tbsp basil, garnish with orange and lemon slices

Comments

  1. Lana ReyNovember 17, 2020 at 5:23 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber...
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an...
Read more
Image
As promised, here is a picture of the squash risotto recipe. I have started to get into uncharted territory with this recipe, but I invited over my good friend who makes butternut squash all the time. What really threw me off about this recipe was that even though we halved the recipe, we still needed a lot of broth to cook the risotto. We used all 2 cups of the broth plus some cooking wine, and still the risotto was burning and sticking to the bottom of the pan. I think this is one recipe that cannot be cut in half, or else you can't skimp on the broth. Instead of mixing in the parmesan cheese, we sprinkled it on top at the table, and it really had a big impact on the flavor. For dessert, we had more butternut squash with cinnamon, sugar and nutmeg - yum!
Read more