* My husband has banned me from going into the fun shops, like Ivarone Brothers, Fairway, Uncle Giuseppe’s, Whole Foods etc…simply because on slightly more than one occasion, I’ve walked out of those stores spending <what is, in his opinion> more than humanly possible on cheese; and maybe a small bottle of 25 year old aged balsamic vinegar that was good enough to drink on its own but turned the plain old strawberry into an erotic experience. It’s NOT FAIR! I don’t prevent him from his meat…why is it fair that I don’t get the same budget for my cheese?? And NO, Dave – I don’t care that the meat you will buy will last for several meals…My cheese will last for several snacks, meals and meal accompaniments – therefore I should get more than your meat budget for my cheeses as it’s so much more versatile! Case Closed! Who wants to go to shopping this weekend! ;)
Back to Costco…it turns into my worst nightmare when you have to run there on a weekend…at 1pm…just to get a few things. Regardless that you’ll always walk out of there spending way much more money than you planned; the anger and aggravation at the stupid people who don’t even know how to drive their shopping carts (and then know they are the same stupid people you’ll have to dodge in the parking lot!) is just too much to handle!
· NO – don’t just leave your shopping cart in the middle of the aisle, blocking people walking behind you to go look at something!
· In fact – DON’T JUST STOP short knowing that you have people behind you, making me stop short to avoid running over you to in turn get run over by the other idiot not paying attention behind me.
· NO – you don’t walk up the middle of the aisle, swaying side to side so no one can get around you while you walk slower than my Grandma!
· Put those kids IN the cart, this isn’t Kids Run Wild…I will run over them.
· You may NOT run me down just to grab the hot what ever they’re giving away for free…there are MANY on the tray, you’ll get one, pig.
· And so help me <whatever higher power you believe in>, if you dare try to cut in line – you’ll see me flip my lid.
You will begin to learn how much I really hate people…most especially in crowds…and especially around food.
I did manage to leave the store with out physically hitting a child driving a shopping cart, a little old lady (not the cute kind), an annoyingly loud woman with animals for kids, a man who clearly didn’t want to be there either and was just in the way and the person who caused me to now have scrapes on the back of my ankle (ah, every hear of saying sorry, bitch?).
Mentally, I ran them all down and smashed my foot on their hands as I did it…but I made it out alive and with out getting arrested for assault.
Except, I needed a large Valium when I got home.
But since I don’t even have a prescription for Valium, I needed a large glass of wine at least.
I braved all of this for you – friends, so I could share my salmon recipe with you! Ok, yes, I did it for me and the dinner I’m having tonight…but it makes me feel better to know that I’m not in jail (you’d bail me out, right?) and you’ll get a great recipe!
So the meal tonight is:
Salmon in Butter-Dijon, White wine sauce with Roasted Asparagus
This meal is so simple…honestly. First, I’ll take the Asparagus - snap one off at the end to guide where you will cut cut off the ends – this way you have the most tender part of the vegetable.
I’d love to be all chef-y and tell you ‘save the ends for vegetable stock or soup’ … and you certainly can, but I just usually throw them away.
I place them in a zip-loc bag and add:
2 heaping tablespoons of Classico Pesto (I told you I love this stuff)A thick drizzle of Olive Oil
Balsamic Vinegar (if I had to guess, about ¼ cup ish)
Salt and Pepper to taste
I put this all in the fridge to marinate – 30 minutes or so. It will go on a baking sheet (line it with foil…less clean up!) and put it in a 375-degree oven (at the same time as the salmon) until just tender…maybe 20 minutes or so…but I start checking at 15.
Salmon wise – the Costco salmon comes with three fillets and three balls of herbed butter. If Dave were home and he decided he wanted to eat salmon, I’d usually make all three…one for me, one for him and one for the kids…but Dave isn’t a huge cooked Salmon fan (though he will eat it this way!) so I usually make it when he’s working.
I’ll separately wrap the other two-with their butter-in the Glad Cling Wrap to get as much air out as possible and freeze them. I generally eat one the following week and then the next, as I don’t like to keep fish in the freezer for too long.
So, I’ll put the filllet in a roasting pan (if I do all three – I cook it in the container it comes it!)…I season it with a bit of salt and pepper and leave about ½ of the butter ball that it comes with on it.
I then splash it with a touch of dry White Wine and place it in the oven at 375 degrees – this will take about 20 minutes. Cook the salmon to the desired level of doneness. I need to eat my salmon cooked completely through (so that is this suggested time) but if you prefer a medium rare salmon, by all means adjust your cooking time).
While that’s cooking, I’ll put into a small sauté pan (on medium low heat):
A small clove of garlic, mincedSome minced shallot (about 1 tablespoon worth)
The other ½ of the butter ball from the salmon
A bit of olive oil
I’ll sauté that until the garlic starts to turn slightly golden and the shallots are translucent.
I’ll then add a heaping tablespoon of Dijon mustard and a large glug of white wine…(guessing about ¼ a cup)…and a bit of salt and pepper to taste.
I usually go by taste here…once I mix it together if it needs more wine or more Dijon or salt and pepper, then just add it! If I have it in the house, I’ll add a splash of fresh lemon juice for some brightness, but it’s not necessary.
When the salmon is done (when the temp is at 145ish degrees)...the asparagus should be done as well...remove from the oven.
I remove it and put on a plate – then drain any left over sauce from the roasting pan into the sauté pan with the sauce. Simmer for about 2 minutes more and if the mustard hasn’t thickened the sauce to your liking, you can always add a touch of corn starch as a thickener.
Drizzle the sauce on the salmon – add some asparagus to the plate…done!
Enjoy friends…this is a delicious dish!
Until Next Time…