Have you ever felt that life is so overwhelming that you don’t even want to cook? Yeah, that was me yesterday. Luckily, I have a great fiancee who takes care of me and buys me flowers and food magazines when I’m feeling stressed! But I’m feeling just peachy now, so no worries! On to funner topics of conversation.
We found a reception venue! Oh man, so excited. Now we can finally order the invites, finish our registries, set up tastings and enjoy the little details. Oh, and our awesome “event specialist” looks like Adele and has a daughter named Adele… AND we gave my mom an Adele CD for Mother’s Day. Umm… awesome?
We also decided to go to New Orleans for a mini honeymoon! So if you all have some suggestions on where to go or where to stay for two people (and possibly a doggie) who love food, art, music and the outdoors, please let us know!
Speaking of food, here’s a tasty recipe that I tried a couple weeks ago. We had bought some beautiful looking salmon from Whole Foods (river sockeye salmon, to be exact) and knew that we had to do something delicious with it. I searched through my cookbooks (since they’re finally unpacked!) and found a recipe in Good Housekeeping Fast Weeknight Favorites that I picked up randomly at Kohls. Best five dollar book purchase EVER merely because of this recipe.
Jess said it was the best fish she’s ever eaten in her life. And she doesn’t really like fish. So, that was quite a statement. I completely agree with her. And I’m totally making this again. This is a PERFECT summer dish and it’s clearly one that will impress anyone that you serve it to! Enjoy!
Agave-Lime Salmon (adapted from Good Housekeeping’s Honey-Lime Salmon recipe)
PointsPlus Per Serving: 7
- 4 6-oz wild caught salmon fillets or one large 1.5 lb salmon fillet, 23 PP
- 3 tbsp agave nectar, 5 PP (they used honey, but either works just fine)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt
- 3/4 tsp lime zest (just get a fresh lime for this, it’s essential!)
- 1/4 tsp ground black pepper
- 1 tsp hot water
1. First off, make sure that you are using fresh salmon fillets, as in “bought from the store that day and haven’t been frozen”. They will give you the best flavor. I used a river sockeye salmon fillet from Whole Foods. Expensive, but worth it! If you can’t afford that or you just have frozen, that will be fine too, but make sure they are completely defrosted.
2. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.
3. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.
4. Place salmon on grill over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula. Or you can use a cast iron pan and just prep it with 2 tsp of canola oil over medium-low heat and cook the salmon about 4-5 minutes per side.
5. Sprinkle salmon with cilantro and serve with lime wedges.