Good Monday afternoon! What a terrific weekend it was — great weather, good food, and fun times spent with some of my favorite people. The only bummer is that the Packers lost, but what an exciting game! I had it on in the kitchen while I was prepping this delicious Sunday supper.
We’ve been eating a lot more fish at our house since I started writing this blog. It’s been good for our family, too. Not only does fish feel much lighter than meat, it’s given me a great chance to experiment with different preparations, and my kids have decided that salmon (“yay, pink fish!”) is all right — except for No Thank-You Boy, of course … but if you’ve been following along, you know that we’ve determined there’s not much in the way of food that he enjoys these days. Teenagers. Let’s not talk about him please.
Let’s talk about dinner! This meal comes together in a skinny minute; there’s minimal prep work followed by a short cook time. The sauce of red onion, lemon juice, and capers is light and bright at the same time. If you’re not crazy about those flavors, you could easily pass on the sauce. Truth be told (and keepin’ it real), my husband wasn’t nuts about the sauce. I liked it though, and thought it was a nice compliment to the fish.
You could also punt and whip up a box of rice pilaf if you weren’t feelin’ it for the risotto, but as far as risotto goes, this one is a cinch, and a perfect recipe to get the hang of the technique if you’ve never made risotto before. Give it a try!
Enjoy your Monday, everyone!
ROASTED SALMON & ASPARAGUS WITH LEMON-CAPER SAUCE
- 2 T. fresh lemon juice
- 2 T. minced red onion
- 1 T. olive oil
- 1 T. capers, chopped
- pinch dried thyme
- ½ t. grated lemon zest
- 1 ½ lb. skinless salmon fillet (on sale this week, 9/16/09 to 9/22/09)
- 1 lb. asparagus (also on sale this week, 9/16/09 to 9/22/09)
- 1 T. olive oil
Preheat oven to 450. Whisk first six ingredients in a small bowl. Season with salt and pepper. Set aside.
Cut three ½” deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but don’t cut all the way through). Arrange asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.
RISOTTO WITH PARMESAN
Serves: 6 as a side dish
- 5 c. chicken broth
- 4 T. butter (I cut this to 2 T. with no trouble)
- 1 ½ c. finely chopped onion
- 1 ½ c. Arborio rice
- 1 c. grated Parmesan (if you opt for the green can, I’m afraid we can’t be friends anymore.)
- 2 T. chopped fresh Italian parsley
- Shaved Parmesan cheese (on sale)
Bring broth to a boil in a medium saucepan. Reduce heat to low; cover saucepan.
Melt the butter in a heavy medium saucepan over medium low heat. Add onion, sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 ½ cups of broth. Boil gently until broth is absorbed, stirring frequently. Add another cup of broth; stir until broth is absorbed. Add remaining 2 ½ cups of broth, ½ cup at a time, patiently allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Patience, people. Stir in 1 cup of grated cheese. Season with salt and pepper. Transfer to serving bowl, garnish with parsley and shaved Parmesan.
Connect with Sendik's