Wednesday, May 22, 2013

What's for dinner?




Hello Fellow Foodies!!!


    So I've been craving salmon for about a month and I'm finally getting around to making it for dinner. I've also been on this Spaghetti Squash kick too, and I think it might be turning into an obsession. For dinner tonight I made Broiled Salmon w/ lemon, Spaghetti Squash Alfredo and Sautéed Garlic Spinach.  Now you may be thinking that none of this goes together at all... I thought the same thing but it turned out fantastic if I do say so myself.

    I came up with the recipes myself and would like to share them with you all to cook together or by themselves with something else you may like. I gave some to my mom and she ate it all in what seems like seconds and I asked her if it was good and she said, " You see the plate right?" I laughed and walked away. It's very gratifying when your family and friends enjoy what you've cooked for them. So as I posted in my earlier blog listed below are the recipes for the Salmon and Spaghetti squash.


    Spaghetti Squash Alfredo

1 Spaghetti Squash (medium)
1 clove of garlic, minced
1/2c. heavy cream
1 tsp. butter
2 tbsp. olive oil
1/4c. grated parmesan cheese
1/2 tsp. salt, 1 tsp. if using coarse salt
fresh ground pepper to taste
2c. water for steaming
1/4c. chopped flat leaf parsley (optional)
1/8 tsp. nutmeg (optional)

Directions:

 1. Place steamer pot and water on the stove top. Do not turn pot on yet.

 2. Cut your spaghetti squash in half. Remove and discard the seeds and pulp. Place squash cut side down in the steamer pot.

 3. Turn steamer on high heat. Steam squash for 10 minutes or until a knife can easily pierce the squash with a little resistance.

 4. Remove squash and place it on a plate to cool until you can handle it.

 5. When cool enough take a fork and scrap squash length wise NOT width wise. If you scrap width wise, you'll get short strands instead of the long strands you get when you scrap length wise. Place in a bowl and set aside.

 6.Now it's time to make the cream sauce. Place oil in a sauté pan over medium heat. When pan is heated add garlic and butter and cook for 30 seconds or until garlic is fragrant ( could be more or less, it depends on how fast and high your stoves heat is.).

 7. Next, pour cream into the pan and bring to a slight boil (about 2 minutes). When cream has slightly thickened, add squash. Coat with the sauce and add the parmesan cheese and pepper. Taste and see if salt is needed, adjust seasoning and serve.


           Broiled Salmon w/lemon slices

  1 salmon fillet (preferably 1 1/2 in. in thickness)
 1tsp. olive oil
 1/2 pat of butter
1/2 tsp. salt
2 tsp. fresh ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 lemon cut into slices


Directions:


 1. Preheat your broiler

 2. In a small bowl combine salt, pepper, garlic and onion powder.

 3. Next, take spice mixture and sprinkle over the fillet. Press the spice mixture gently into the fillet.

 4. Place your sauté pan over medium high heat. Place olive oil in pan and heat until a slight shimmer comes off oil. (*Note: if you have a fan over your stove, turn it on to reduce smoke.)

 5. Place salmon skin side down and cook for 1 to 2 mintues or until easy to turn over without sticking to the pan. Turn and sear the fillet on the flesh side for 1 to 2 minutes to develop a slight crust.

 6.Turn fish over again (the skin should be on the bottom) and place lemon slices and butter on top of the fish.

 7. Place fish under the broiler for 10 minutes. After 10 minutes remove from the oven. Depending on the thickness of the salmon, it may be a little pink in the center. If you don't like your fish pink, cook it about 3 minutes more. I don't recommend going over 3 minutes or you'll run the risk of over cooking your fish.

Cook's Notes: You can roast your squash on 350 until a knife can easily pierces with a little resistance.