Friday, November 13, 2009

Salmon with Citrus Vinegar Glaze

I had no idea what to make for supper tonight, as usual. So I started looking up recipes, but nothing jumped out at me. So then I started rummaging in the fridge, freezer, and pantry. I found the salmon fillets I had bought, but they were frozen...surely that would take way too long to thaw out?? I asked David if he was hungry now or if he could wait. Luckily, he said he wasn't hungry, yet, so that gave me some time to prepare. I put the fillets in a plastic bag and put the bag in a bowl of warm water with just barely a drizzle of water coming out of the tap to kept the convection going in the bowl. (This helps defrost faster.) I didn't know it would be that fast...they were defrosted in no time.
While the salmon was defrosting, I started thinking of what would be good with it. I had some tomatoes that needed to be used before they went bad, and so I decided on Mozzarella Stuffed Tomatoes and roasted asparagus.
Of course, since I decided on the stuffed tomatoes, I didn't have any prepared bread crumbs, but that was not to deter me! I found some hotdog buns in the pantry and toasted them in the oven. After browning them a bit, I put them in the food processor to make bread crumbs. It turned out great.
I had the salmon defrosted, and the side dishes working, so now I needed to decide which salmon recipe to use. I have several cookbooks, and most of them have their version of salmon. I found one I hadn't tried before in Rachael Ray's 30 Minutes Meals 2 cookbook. The glaze was so awesome on the fish. It even tasted good with the tomatoes and asparagus!
I thought the meal looked so pretty plated with lots of colors. If you care to try any of the recipes, just let me know!
Salmon with Citrus Vinegar Glaze with Lemon Wedge,
Roasted Asparagus, Mozzarella Stuffed Tomatoes

Picture by Susan Campbell - Nov 2009

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