Tuesday, March 27, 2012

Seared Pepper Crusted Salmon?

Okay, so we live in Alaska and we love to fish, but to be honest, we're not crazy about eating salmon. Halibut is an entirely different matter, but salmon....mmmm...not our favorite. But alas, I found a recipe that my husband LOVED. I even thoroughly enjoyed it...not a hint of salmon/fishy taste. I fixed Quinoa with Black Beans, which even Chris tried and said wasn't too bad. Then I also made Trio Salad, which originally came from the EMeals website and Rebekah loved it! I'm glad that this dinner was a success. Chris had a hard day at the office with several serious issues that came up and it made my heart lighter to know that I'm doing my job as his helpmate, that he's at least had a solid meal with which to digest all these changes. Literally. And no, he didn't eat the salad! ;-) I'll share the recipes for those friends of mine who are also foodies and might enjoy trying them.

2 T. soy sauce
1 garlic clove, pressed
2 t. fresh lemon juice
1 t. sugar
3/4 lb. salmon fillets
4 t. pepper
2 T. olive oil
1. In a sealable plastic bag combine the soy sauce, garlic, lemon juice and sugar with the salmon, coating it well and let it marinate in the refrigerator for at least 30 minutes. (I did mine for about two hours)
2. Remove the salmon from the bag, discarding the marinade and pat dry. Press 2 t. pepper onto each piece of salmon, coating it thoroughly (I didn't measure, I just coated my salmon on all sides)
3. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and saute' the salmon for 2 minutes on each side or until it just flakes.
4. Transfer the salmon to paper towels and let it drain for 30 minutes.
{QUINOA WITH BLACK BEANS} from www.allrecipes.com
1/2 t. vegetable oil
1/2 chopped onion
1-1/2 cloves peeled and chopped garlic
1/4 c. + 2 T. uncooked quinoa
3/4 c. vegetable broth
1/2 t. ground cumin
1/8 t. cayenne pepper
salt & pepper to taste
1/2 c. frozen corn kernels (I forgot, but will add it next time)
15 oz. can black beans, drained and rinsed
1/4 c. chopped fresh cilantro
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, saute' until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes.
3. Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
{TRIO SALAD} from the EMealz website & www.beckyhiggins.com
2 cucumbers, peeled and chopped
1 pint grape tomatoes (halved if you want)
1 avocado, peeled and diced
4 t. cider vinegar
1 T. olive oil
salt & pepper to taste
1. Combine vinegar, oil, salt and pepper. Whisk until thoroughly combined.
2. Place vegetables in a bowl; add the dressing and toss gently.

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