First order of business:
Many of you have been emailing me asking if I am ok; am I alive?; what's wrong?; why aren't I receiving your daily posts any more?
I have no idea!
I am here, still cooking and posting 5 days per week!
Since I am not a tech person, and use feedburner and blogger, which is so outdated (it's amazing I have an iphone and not a rotary phone!), I don't know how to rectify this problem, however, I am counting on someone to tell me how to fix this glitch, and I promise you will start receiving my daily emails again.
Sorry for the brief interruption.
Now back to our regularly scheduled programming.
I posted this recipe back in 2008 and it was time to make it again.
Why am I always tricked into buying pretty produce?
These beautiful purple and white asparagus spears begged me to take them home.
It's so silly, because I always forget that when you cook the purple ones, they turn green, just like plain old asparagus....so why pay a premium for the pretty colors? They all taste the same anyway (delicious).
Use whatever color asparagus you like for this dish, but try and use local spears, which are so beautiful this month!
Roasted Salmon w/ Lemon Caper Sauce: (serves 2)
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp of minced shallots
1 tbsp capers, chopped
1 tsp fresh thyme leaves
2 tbsp olive oil
Make the sauce and whisk with fork. Set aside.
2 6oz. portions of salmon (ask your fish monger to remove the skin, or the asparagus will get slimy)
1 bunch of asparagus, trimmed
olive oil and kosher salt & black pepper
Lay the asparagus spears on a baking sheet and drizzle w/ olive oil and kosher salt.
Place the salmon filets on top of the asparagus and drizzle w/ more olive oil and season w/ kosher salt & black pepper.
Roast at 425F for 15 minutes.
Pour the sauce over the cooked fish and asparagus and serve.
This is the best weeknight dinner, and pretty enough for guests.......low fat, low carb, healthy, delicious, what more do you want?
3 hours ago