Wild King Salmon Over Pasta with Caprese Salad and Margeritas

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It was so hot this past weekend in Palo Alto, I couldn’t even function. The temperature hit 90 and I simply went comatose for a few days. The only thing that saved me was a nice long swim on Saturday in the late afternoon that made me feel cool and invigorated. When I got out of the pool, I had a text from my friend, Lauren, asking if I wanted to make dinner. My first reaction was YES! but my second was oh wait… it’s too hot too cook.

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Pomegranate Balsamic Glazed Salmon with Sweet Potatoes and Veggies

The first meal I made for my family was a fancy glazed salmon dish with mashed sweet potatoes and steamed mixed vegetables that turned out a lot better than I had anticipated. It was a bit ambitious for my first cooking attempt in months but somehow was delicious.

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So that is not my photo but its pretty close to what I served.

I got the recipe for the salmon from

http://mangeratrois.net

and then just improvised the rest. My mum made the mashed sweet potatoes. The glaze was a little improvised as well because we used what we already had. We chose a pomegranate glaze because my dad had bought pomegranate-açai juice—for a sparkling wine spritzer drink that was his contribution to the dinner party—and we used dark cherry balsamic vinegar from the cupboard. So the glaze was all kinds of fruity.

ImageThe assorted veggies I presented were steamed green beans, broccoli, and cauliflower. I made the executive decision to simply steam them with some salt rather than doing anything fancy because I was using a lot of oil and sugar for the salmon.

I served this meal to my parents and my best friend Cam and her mum, who we had over for dinner that night. Michelle brought a bottle of red wine by a winery called Hendry.

It was delicious (and expensive), of course.