As you may have noticed by the photos that accompany the recipes I’ve posted, I cook (and inevitably eat) everything that’s included on the blog. So, while all the stick to your ribs food I’ve been posting has been an absolute joy to make and eat, my Wii Fit Mii has been looking pretty shameful lately. Yes, that’s right, I’m being shamed by the Wii Fit. My Mii has been looking pretty dejected this week and the game system keeps playing that “doh doh doh doh” “you lose” music, so I’m thinking this is a bad sign. Everything in moderation right? So next up is a delightful, light and actually good for you Herb Crusted Salmon.
Herb Crusted Salmon. Is it just me or does that just automatically sound just a bit more sophisticated than your average mid-week meal? Luckily, this recipe is incredibly easy and takes less than 20 minutes total to prepare.
Herb Crusted Salmon
2 Salmon steaks (approx 3/4 lb)
2 tsp basil
2 tsp thyme
1 tsp oregano
1 tsp rosemary
2 tsp flour
Olive oil to drizzle on salmon
Pre-heat oven to 400º
Rinse salmon fillets. In a bowl, mix the herbs together in along with flour. Cover a jelly roll pan with foil. Drizzle a little bit of olive oil on fillets, enough to just coat the top surface of the fillet. Dip fillets oil-covered surface down into mixture of herbs, pressing gently to coat the surface. Place fillets on pan. Drizzle again with a bit of olive oil. Bake for approximately 10 minutes.
White Asparagus with Balsamic Vinaigrette and Parmesan
Half a bunch of white asparagus, rinsed
1 tbsp olive oil
1 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 tsp salt
2 tbsp Parmesan cheese (shaved)
Rinse and trim asparagus. In a shallow pot, blanch asparagus spears over medium-high heat for approximately 3-5 minutes. Remove from heat. In a bowl, mix together oil, vinegar, salt, pepper and dijon. Drizzle or toss with asparagus. Top asparagus with Parmesan.