Tuesday, May 27, 2008

dinner tonight

okay i have to admit i really wish i had about 2 hours to make dinner every night. but i don't so i have gotten really good at finding yummy, gourmet enough recipes that i can make really fast. this lovely salmon is a perfect example of that. the salmon is an epicurious recipe, the corn is just my attempt to make the fantastic corn we had, go with this dish and i have to say it really worked out. the veggies are just shredded savoy cabbage, red bell and snow peas that i tossed in about 1/2 of the vinaigrette. oh and my major weeknight time saver, costco paper plates!




Indian Spiced Salmon

1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin

Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar

Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.

For dressing: Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.

Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Transfer to plate and drizzle with dressing.
*Here i put the salmon on top of shredded savoy, bell pepper and snow peas which i tossed with some of the dressing.


Roasted Cilantro Corn
preheat over to 500
rub fresh corn cobs with butter, finely chopped cilantro and garlic
cook for 15-20 mins until tender

1 comment:

Lisa Michelle said...

Oh GOD, just kill me now, jen. I LOVE Indian food, and I want to devour that plate. Since your photos are so perfect, it's literally beckoning me! I made some Kheema parathas last week, but naturally, the photos are mediocre to awful. I need to get that new camera, AND try this recipe!