Monday, May 19, 2014

Monday Munchies...

My newest recipe is a total winner.
First of all, it only uses  one dish, so yay for less dishes to clean!
Second, there's about 0 prep-another win.
And it takes about 25 minutes to prepare.

How scrumptious does this look?  
The blackberry glaze is stellar. 

When I saw this  I knew I had to make it.
So my first go at it was for a co-worker who had recently been hospitalized.  
She said she wasn't much of a salmon eater, but this recipe has caused her to cross over to the dark side!  
She even wants me to teach her how to cook!

Seriously, I cannot emphasize enough how easy and amazing this recipe is.  

20 minutes total time
Serves four
1 cup low sodium vegetable broth
1 pound thin asparagus spears, thick end removed
4 6-ounce skinless salmon pieces
1/4 cup blackberry jam or preserves
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon each smoked paprika and cumin
1/4 teaspoon salt

Bring the broth to a simmer in a large skillet – I used a 12 inch skillet. As soon as the broth begins to simmer, place the asparagus in the pan. Lay the salmon fillets on top of the asparagus and sprinkle lightly with salt and pepper. Cover and simmer for about 8 minutes, until liquid has almost completely evaporated.

While the dish is simmering, stir together the remaining ingredients. Remove skillet from heat. Spoon the blackberry mixture on to the salmon. Place skillet about 6 inches under the broiler for 2 minutes or so, until blackberry glaze starts to bubble.

Serve immediately.

I have only one tweak.  I didn't use chicken stock to boil the asparagus in.  
My first go around was because my co-worker needs a low sodium diet, so I left it out.  But then I discovered that the glaze makes a little bit extra, plus it runs off, so I figured the flavor from the glaze is enough.  

I cannot wait to make this again!

No comments:

Post a Comment

Blogging tips