Thursday, July 24, 2008

I Cook!

I recently decided to begin cooking at least one meal per week, because pb&j can only cut it for so long. So far, I have cooked two meals in the past month, one was gourmet, and the other was definitely not. Both revealed my nervousness over cooking times. How do you know when it’s just right? Not undercooked, yet not overcooked. I suppose it just takes practice.

My first meal was only slightly ambitious, as I found it in The Gourmet Cookbook, but it involved a small number of ingredients. Seared Salmon with a Balsamic Glaze. At least it sounds fancy. When I saw that the recipe involved “reducing”, I became very excited. “I know how to reduce! I know what that word means!” This is thanks, of course, to my roommate Lyn who has taught me everything I know in the kitchen. My mother tried, but I had a long list of excuses to get me out of making dinner, such as “I’m reading my Bible” or “I’m doing homework”. The latter she should never have believed.

The salmon dish turned out delicious, but I should’ve reduced the sauce just a bit more. I served it with steamed asparagus and Whole Foods Seeduction bread. I will only buy my seafood from Whole Foods, which means I won't be making it very often. Four fillets cost me $20. Here is the recipe:

Seared Salmon with Balsamic Glaze

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tbsp. fresh lemon juice
1 tbsp. + 1 tsp. brown sugar
4 (6 oz.) center-cut pieces of salmon fillets with skin
salt and pepper
2 tsp. vegetable oil

  • Stir vinegar, water, lemon juice, and brown sugar in small bowl.
  • Pat salmon dry and season with salt and pepper.
  • Heat oil in 12 inch skillet over medium high heat until hot, not smoking.
  • Increase heat to high, add salmon (skin up) and sear until well brown (about 4 min.)
  • Turn over until just cooked through (about 3-4 min.)
  • Transfer salmon to plates and add mixture to skillet (liquid will bubble and steam). Simmer, stirring until thick and reduced to 1/3 cup (2 min.)
  • Spoon over salmon.

This week, I finally used my Trader Joe's pineapple salsa. I knew it would be amazing! There really isn't a recipe for this one, because all I did was stir-fry chicken, red and green bell peppers, and pineapple salsa. Delish! I will be keeping a jar of pineapple salsa on hand from now on!

1 comment:

my life is brilliant said...

I'm a little less brave with food choices, but the chicken and pineapple salsa dish sounds amazing!!!