Liz HughesFun Recipe Contests and My Favorite Salmon Recipe
January 12th 2011 20:06
This food story is based on a very recent memory. I have been a stay at home Mom for 13 years. However recently, as my children are getting older and more independent, I have started to dabble in re-entering the workforce in the "foodie department". I attended Cornell University's School of Hotel Administration and worked as a catering manager for years until my children were born.
Essentially, this fall I started looking into recipe contests on line and started entering a few. Lo and behold I made it to the semi-finals for the Aetna Healthy Food Challenge with a salmon recipe I had made at home and loved! The semi-finals took place in my hometown of San Diego and I got to cook my recipe for a panel of celebrity chefs, including Iron Chef Cat Cora. My family is Food Network junkies, so we were thrilled.
I didn't make it to the finals with Bobby Flay (shoot!) but it was fun and it made feel as if I still had some mojo.
My recipe is a combination of two of my favorite salmon dishes on epicurious.com. I will provide the link for both and include my combined recipe next. Of course, I think the combined recipe is the best!
Salmon with Roasted Asparagus
Salmon with Dill Pistou
Here is my recipe:
1/3 cup chopped fresh dill
1/3 cup finely chopped red onion
1/2 cup chopped pistachios
1/4 cup olive oil
1/2 teaspoon grated lemon zest
2 Tbsp. lemon juice
1 clove minced garlic
1 lb asparagus trimmed
4 6 ounce salmon fillets skinned, lightly salt and pepper
Pre-heat oven to 450 degrees.
Combine dill, red onion, pistachios, olive oil, zest and lemon juice in a medium bowl. Salt and pepper to taste. Let sit.
Place asparagus, garlic and 2 Tbsp. of dill mixture in a 13 x 9 baking dish. Be sure asparagus is well coated and season with salt and pepper. Place salmon fillets on top of asparagus. Bake for 20 minutes.
Serve salmon and asparagus with a heaping spoonfull of dill/pistachio mixture.
Enjoy!
Essentially, this fall I started looking into recipe contests on line and started entering a few. Lo and behold I made it to the semi-finals for the Aetna Healthy Food Challenge with a salmon recipe I had made at home and loved! The semi-finals took place in my hometown of San Diego and I got to cook my recipe for a panel of celebrity chefs, including Iron Chef Cat Cora. My family is Food Network junkies, so we were thrilled.
I didn't make it to the finals with Bobby Flay (shoot!) but it was fun and it made feel as if I still had some mojo.
My recipe is a combination of two of my favorite salmon dishes on epicurious.com. I will provide the link for both and include my combined recipe next. Of course, I think the combined recipe is the best!
Salmon with Roasted Asparagus
Salmon with Dill Pistou
Here is my recipe:
1/3 cup chopped fresh dill
1/3 cup finely chopped red onion
1/2 cup chopped pistachios
1/4 cup olive oil
1/2 teaspoon grated lemon zest
2 Tbsp. lemon juice
1 clove minced garlic
1 lb asparagus trimmed
4 6 ounce salmon fillets skinned, lightly salt and pepper
Pre-heat oven to 450 degrees.
Combine dill, red onion, pistachios, olive oil, zest and lemon juice in a medium bowl. Salt and pepper to taste. Let sit.
Place asparagus, garlic and 2 Tbsp. of dill mixture in a 13 x 9 baking dish. Be sure asparagus is well coated and season with salt and pepper. Place salmon fillets on top of asparagus. Bake for 20 minutes.
Serve salmon and asparagus with a heaping spoonfull of dill/pistachio mixture.
Enjoy!
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