Organic baked salmon from New Seasons, which I then braised with sesame-lime salad dressing after warming up gently.
Topping:
Mushrooms (crimini, baby bella, button, shiitake) seasoned with minced ginger, capers, blueberries, tarragon-infused vodka, olive brine, paprika, nutmeg, lemon juice, sea salt and freshly-ground pepper.
Asparagus:
Roasted; seasoned with sea salt, freshly-ground pepper.
Don't ask me quantities, I just go with what I know is good and sounds tasty. Minced ginger came to about 3 Tbs sprinkled; capers, maybe 2. Enough seasonings to enhance but not make you go ptooie and frown because it's too strong.
Served with a side of beer and rosemary crispbread crackers by 34 Degrees.
Bake mushrooms and blueberries at 475 for five minutes, then put in asparagus. Bake for another ten. Take out mushrooms and blueberries to "rest" (make sure they have a blankie and teddy bear); broil asparagus for 2 minutes.
Serve.
Then, as the esteemed Cooking Asshole (www.cookingasshole.com) and Weird Al Yankovic would say: Eat it.
2 comments:
I would never think to pair capers and blueberries. Was it a good flavor combo in real life?
Yes -- it was. You have to go easy on the capers, of course, but the sweet of the berries and the tang of the capers worked really well, along with the paprika. I always like trying flavors together, even weird ones (like nutmeg and garlic as I cook green beans, sometimes a tiny dash of lavender, heavy on the tiny). I've had some major flops, though! :-)
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