I had some fresh salmon in my fridge. I also had a squash I really wanted to eat. Hey, why not throw in some greenery? That's how I came up with this delicious little meal!
So this recipe is almost too-good tasting to have been this easy. But it was!!!! And it's not really a recipe, I just made it... so, the timing may be off a little bit..
You will need:
1 acorn squash
2 fresh salmon fillets (skin on one side)
2 Tbsp Extra Virgin Olive Oil
Sweet Baby Ray's BBQ sauce
Cracked pepper & Garlic (I have a grinder w/ Pepper & Garlic in one!!)
Steam-in the bag mixed beans (found in the produce section) NOT frozen.
Butter or margarine (optional)
Pre-Heat oven to 400 degrees.
Cut acorn squash in half and spoon out seeds. Place "face down" in a baking pan.
Puncture some holes in the skin with a fork. Bake at 400 for 35 minutes.
After the acorn has had about 20 min to bake, start your salmon. Heat saucepan on medium heat.
Put about 2 Tbsp EVOO in a pan, enough to cover the bottom.
Place salmon filets skin down in pan. Season lightly w/ cracked pepper & garlic to taste.
Cover with lid and let simmer for about 10(ish) min.
After the squash has baked for 35 min, flip it over (carefully!) and spread a bit of butter/margarine over it if you wish (it really doesn't need it!!) Then bake another 5 min to lightly brown the flesh.
Next, squeeze enough BBQ sauce over the salmon to cover mostly. No need to spread it around - it'll melt a bit over it to form a glaze. Replace cover.
Follow directions on mixed beans bag. I use 'Smart Balance 50/50 butter spread" to coat the beans. Season as you wish! I put a bit of kosher salt & pepper, placed the beans in a container and shook 'em up to coat them evenly.
Make sure salmon looks opaque pink and more dense than you started - it should be done when it still feels meaty but flakes a bit when pierced with a fork.
I use a fork to slide the skin off. This can be a little tricky.
Now everything should be done!
Scoop out squash onto plates, throw green beans over that and top with salmon! Voila! it looks fancy and tastes amazing! It's a great fall and winter dish! Heck, I'd eat it any time!
This is one of my most favorite dishes to make. I always get "oohs and aaahs" over it. And besides all the chopping, it's incredibly simple, and definitely can be tweaked to your liking (or dis-liking) of ingredients.
You will need:
1 box Whole Wheat pasta
1 lb uncooked shrimp (I like to get mine from the seafood dept the day of)
3 cloves garlic, minced (or more if you're me!)
1 large shallot, chopped (they're by the onions, if you can't find 'em, you can use a small red onion)
1/4c. dry white wine (I like using Sauv. Blanc for this recipe)
2 Tbsp butter
2 Tbsp olive oil
Bag of asparagus (in the fresh food isle, steam-in-the bag kind!!!)
1/2 pint Grape or Cherry tomatoes, cut in half
Zest of 1 lemon (I normally just use a cheese grater lightly)
dash salt & pepper to taste
1. Chop everything first! Everything goes really fast after that...
2. Start your pasta water. (Add pasta when water boils, of course)
3. Heat butter and olive oil in a large saucepan on medium heat.
4. Heat bag o' asparagus in the microwave for 2 minutes (the bag will say 3 min.)
5. Once butter is melted, add lemon zest, chopped shallot and garlic and heat through. (a couple minutes)
6. Add shrimp and white wine. Sprinkle salt and cracked pepper to taste.
7. Get asparagus out, cut into 1" pieces. Throw away woody ends, if necessary.
8. Shrimp are ready when they turn pink. (*Don't overcook! If shrimp start looking more like an "O" than a "C" they are starting to overcook).
9. Add tomatoes and asparagus. Heat through.
10. Your pasta should be done, or close to done!
11. Add everything together.
12. Serve & Enjoy! :)
(Let me know if you have any questions!) I tend to actually not write down the recipes.
Really, the real trick here is using ingredients that YOU like to eat. Cooking is like an experiment! A yummy, yummy experiment.