Tuesday, September 14, 2010

What's Cookin', Good Lookin'?

Tonight has been wrought with mishaps. Well, maybe that's a bit of an exaggeration. But when a glass bottle filled with tiny little sesame seeds smashes all over your slate floor and you possess neither a broom nor a dustpan to sweep them up, it feels like a huge disaster. Try vacuuming them up you say? Good suggestion unless your vacuum is like ours which tends to only work on carpeting and instead just sends sesame seeds flicking painfully against your legs (and in many other directions) as you run over them with the wheels. So an hour later we are halfway done with clean-up and still without the proper equipment to get all the little seeds disposed of.

On a lighter note, I've been meaning to blog some of the yummy dinners we've been making the past few months but I tend only think of it once they've been devoured and I can no longer take a photo of the final product. I'm a firm believer that if you want me to try my hand at a recipe, it needs to come with a picture. Otherwise I will skip right over it. So here is the dinner Tim made tonight (complete with picture!) It was delish and it seemed pretty easy to make - unless you break a bottle of sesame seeds on the floor part-way to completion. Then again, the recipe doesn't call for sesame seeds, so you should be alright:

Wild Silver Brite Salmon with Honey Mustard Pan Sauce
and a side of Sautéed Zucchini & Yellow Squash

Salmon with Honey Mustard Sauce:
2 Tbsp olive oil
2 Tbsp unsalted butter
2 Tbsp Trader Joe's Whole Grain Dijon Mustard
a few grinds of black pepper
1 lb boneless, skinless wild silver brite salmon
1 Tbsp honey
1/8 c water

Add olive oil and butter to 12" skillet and cook over med. heat to melt butter. Add mustard, stir to combine and cook for 1-2 minutes to toast mustard seeds. Add fish to pan, sprinkle with pepper and saute until lightly browned, about 3 mins per side for defrosted or 6 mins per side for frozen. Turn fish, mix in honey and cover with a lid to complete the cooking. Fish should be opaque but don't overcook. Remove fish, add water to deglaze pan and heat over high heat reduce the sauce by about half. Pour over fish.

Sautéed Zucchini and Yellow Squash:
2 small zucchini (try to buy locally grown produce)
2 small yellow squash (ditto on the local produce!)
2 Tbsp olive oil
Italian seasoning to taste
Grated Parmesan cheese

Chop the squash and zucchini into crescent shaped pieces and put in a medium frying pan. Pour olive oil over top and stir on med-high heat until coated. Sprinkle with Italian seasoning and parmesan cheese. Continue to saute until pieces are slightly golden and soft - do not overcook or they'll get mushy.

We served this with rice, and poured some of the honey mustard sauce over top.

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