Note: This post is from the early days of my blog; I no longer eat fish.
We found this one on Fine Cooking’s website; the link will take you to the recipe. Salmon is high in protein, omega-3‘s, and Vitamin D, among other vitamins. Wild-caught salmon is much better both nutritionally and gustatorily than farm-raised salmon, as is the case with most fish and meats. We buy wild-caught when we can find it, but the only salmon at the store today was farm-raised. And what more is there to say about spinach than “look at Popeye“?
Only one modification was required to meet the 10-Day Challenge’s no-dairy rule, and that was to substitute soy milk for the heavy cream. I wasn’t sure how this would work, but it actually turned out just fine. The soy milk evaporated faster than heavy cream usually does, so the result was that the spinach-shiitake mixture was perhaps a little thicker than it would have been otherwise. Our piece of salmon took much longer to cook than the time given in the recipe, so I ended up putting the whole pan in a 400-degree oven to avoid burning the outsides. By the way, this technique (pan-roasting) is a great way to get a nice sear on the outside but avoid drying the fish out. Just sear until one side is nicely-colored, then flip the fish and put the pan in a preheated oven until it’s cooked through. It’s also a great way to sear your entire hand if you don’t leave the potholder on the panhandle after the pan is out of the oven! I know this from experience (actually two experiences, within a week of each other, the second of which delighted Erin).
Here’s how it turned out:
This dish was really good! We found that there wasn’t quite enough lemon pan-sauce to drizzle, so we added some more lemon to the salmon on the plates. The salmon was nice and simple, but the spinach-shiitake mixture is what made the dish for us. It had a surprising heartiness to it. My only complaint was that there wasn’t enough of it; in fact if I make this again I’ll double that part. All in all we give it 4 stars out of 5. Actually, we need a more exciting rating scale than stars, and Erin has suggested cows instead. So 4 cows out of 5.
Red Meat Consumption Linked to Early Death
Someone sent me this link today [UPDATE: link no longer works]; the story was on the front page of Yahoo! news and the Washington Post. It seems like every day a new study finds that some food is good/bad for you, contradicting the previous month’s study which showed that the same food is bad/good for you. But for what it’s worth, I thought I’d share the latest.
Tomorrow’s meal: Pasta with Roasted Cauliflour, Arugula and Prosciutto (minus the prosciutto).