Ugh… long day coupled with some icky, steamy Georgia weather did not really leave me in the mood to cook today. However, I already had two recipes picked out from the challenge. I kind of felt obligated too cook them since they were picked out and everything. I’m glad I did. They combine to make quite a tasty dinner. You know I wasn’t entirely in the mood to cook though, since I actually stuck to the recipe! Weird, I know.
All I added was some brown rice for a quick and tasty meal. This dinner got good reviews from both the rooms and my sweetie. I think the salmon will definitely become a regular occurrence here. The stir fry will probably get a bit of a make over before it comes back to the menu. I think it needed a little more oomph. I’ll probably add fresh ginger, garlic, and a little soy sauce and sriracha next time around.
Salmon with Sweet Chile Sauce (Cooking Light)
4 salmon fillets
1 tsp ground coriander
½ tsp salt
2 Tbs honey
1 Tbs lime juice
2 tsp soy sauce
1 tsp Sriracha
Green onions for garnish
Sprinkle fillets with coriander and salt.
Heat large skillet over medium-high heat and coat with olive oil. Add fish to pan, cook for about 4 minutes on each side.
Combine the honey, lime juice, soy sauce, and Sriracha. Drizzle over cooked filletes then sprinkle with green onions.
Asparagus and Shiitake Stir-Fry (Martha Stewart 2003)
1 Tbs sesame oil
1 bunch of asparagus, washed and trimmed
8 oz fresh shiitake mushrooms, cleaned and trimmed
1 Tbs sesame seeds
Heat oil over medium-high heat in a large wok, add sesame seeds to heating oil and allow them to toast lightly.
Add asparagus and mushrooms and sauté until tender. Serve hot.