My love for cooking has amplified since I met Aran. Through simply watching him cook and put ingredients together I've become inspired to be ever more creative with my own dishes. While he has taught me things directly, it's when I attentively observe while we're cooking together or when I pay him undivided attention when discussing ingredients and technique that the osmosis happens.
Here's a recipe I put together this past week. If you make it, let me know you like it! Here's to more dinners at home!
Salmon w/ Tarragon Rosmary Vinaigrette
Salmon
- Wild caught salmon filet cut into 1.5 wide pieces - 1lb
Vinaigrette Ingredients
- 1 table spoon finely chopped tarragon
- 1 teaspoon finely chopped rosemary
- 1 clove garlic
- 2 large table spoons of fresh squeezed lemon juice
- salt and pepper
- 1.5 table spoons whole grain mustard (I used Annie's organic horseradish mustard made with apple cider vinegar)
- 4 table spoons olive oil
Mix all ingredients in a small bowl. Slowly whisk in oil to form until desired consistency and season with salt and pepper to taste.
Pat salmon dry with a paper towel. Heat pan on medium high heat. Season with salt and pepper on all sides. Add thin coating of a light oil like canola to pan. Gently place salmon skin side down on pan. Reduce heat to medium-low and cook until salmon is 3/4 desired donness. Then gently flip, turn heat off and allow salmon to finish cooking in hot pan. Plate and spoon on vinaigrette.
Brussels Sprouts with Lemon and Ginger
I found this side pairs really well with the salmon.
Ingredients
- Brussels sprouts
- 3-4 table spoons olive oil
- 2-3 table spoons fresh lemon juice
- lemon zest
- 1 table spoons finely chopped ginger
Turn oven on to 320 degrees. Cut brussels sprouts in half and place all in a glass baking dish. Pour the olive oil over them, add ginger, lemon juice and lemon zest and salt and pepper. Place in oven and cook for 30 mins or until outer leaves are crispy. Mix them a little in the oil after 15 mins or so.
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I've been loving adding some non-pasteurized kimchi to all my meals to aid digestion. Raw cultured veggies have tons of friendly bacteria and enzymes that help absorb all the nutrients from your meal.
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