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schizoauthoressSo...I originally logged on, a few hours ago, with the express purpose of typing up my latest 'Domesticated Dani' adventure. A somewhat exasperating voice chat about Tech Support, sign-up for an MLP custom swap, and Wikipedia wandering later...here I am.
I found several recipes in one of my Auntie's issues of 'Better Homes and Gardens' that I wanted to try. One of them calls for beer. ^_^
The one I tried tonight was created by Laura McAllister, and is called...wait for it...
"Skillet-Seared Salmon"
*facepalm* Oh, the brilliance. It be blinding me.
So yeah. I'm standing in my kitchen earlier this evening, contemplating this recipe. And then it hits me -- the damn thing is one ingredient away from being topped by pico de gallo. Du-uhhh!
Therefore, I present you with my latest recipe:
SEARED PICO DE GALLO SALMON
2 salmon fillets (5-6 oz each)
1 Tbs olive oil
1 large tomato, seeded and coarsely chopped
1 jalapeño pepper, seeded and thinly sliced
about three green onions, sliced
1 Tbs butter
chopped fresh cilantro
Lightly season salmon with salt and pepper. Heat olive oil in large nonstick skillet* over medium-high heat. Add salmon and cook for about 4-5 minutes per side, or until salmon flakes easily.
Transfer salmon to serving platter. Add tomatoes, jalapeño, onion, and butter to skillet; cook and stir for about one minute. Spoon over salmon and top with cilantro.
*I used a regular metal frying pan -- the only difference is that my salmon "flaked" itself to pieces as I flipped it.
Served with brown rice. I flavored the rice with a little dried rosemary, but that taste got overwhelmed by the main dish.
I found several recipes in one of my Auntie's issues of 'Better Homes and Gardens' that I wanted to try. One of them calls for beer. ^_^
The one I tried tonight was created by Laura McAllister, and is called...wait for it...
"Skillet-Seared Salmon"
*facepalm* Oh, the brilliance. It be blinding me.
So yeah. I'm standing in my kitchen earlier this evening, contemplating this recipe. And then it hits me -- the damn thing is one ingredient away from being topped by pico de gallo. Du-uhhh!
Therefore, I present you with my latest recipe:
SEARED PICO DE GALLO SALMON
2 salmon fillets (5-6 oz each)
1 Tbs olive oil
1 large tomato, seeded and coarsely chopped
1 jalapeño pepper, seeded and thinly sliced
about three green onions, sliced
1 Tbs butter
chopped fresh cilantro
Lightly season salmon with salt and pepper. Heat olive oil in large nonstick skillet* over medium-high heat. Add salmon and cook for about 4-5 minutes per side, or until salmon flakes easily.
Transfer salmon to serving platter. Add tomatoes, jalapeño, onion, and butter to skillet; cook and stir for about one minute. Spoon over salmon and top with cilantro.
*I used a regular metal frying pan -- the only difference is that my salmon "flaked" itself to pieces as I flipped it.
Served with brown rice. I flavored the rice with a little dried rosemary, but that taste got overwhelmed by the main dish.
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Guarantee!
on 2008-09-20 11:56 (UTC)-Quip
no subject
on 2008-09-20 12:43 (UTC)no subject
on 2008-09-20 15:38 (UTC)