Don't you know it hurts so good...

Wednesday, June 30, 2010

Jordan and I's favorite dish!! - Remember that Salmon I de-boned and portioned? Well, it ended up on our dinner plates. (Now don't puke) We share this dinner on one plate -- sweetheart style. The secret ingredient is Sriracha sauce - which you can find at any major grocery. This is actually a US made product developed for Americans to make us think we are eating a fancy foreign hot sauce.


1 Salmon Fillet with skin
Some Oregano
Some Rosemary
Some Sesame Seeds
1 Tablespoon Olive Oil
Cooked White Rice
** Don't for get the Sriracha sauce

Simply coat meaty side of the salmon in the herbs of your choice (I use a combination of oregano rosemary and sesame seed) Then, heat the oil in a skillet until shimmering (right before it steams). Carefully place the fillet skin down (watch for popping oil). Once the fillet looks about half cooked carefully flip it over (time depends on how thick the cut is - but you can flip once about half of the meatiest portion in a light pink instead of the sushi color) While the fillet continues to cook, place your hot cooked rice in the middle of a large plate and then place the salmon on top. Make sure to some Sriracha sauce on the side... and lots of stuff to drink!

Here are some photos from our dinner Tuesday night ...

Tip: Turn the Salmon over only once if you can, because handling it too much can make it fall apart or worse, toughen the meat.

As for tonight, we just got back from a delicious dinner with our friends from church John and Rachel. She cooked a fabulous peppercorn pork loin (two words I never thought I'd say in the same sentence: fabulous and pork!) It was really tender, tangy, and delicious. I know the secret now so I might even try making pork for Jordan and I.

Editor's note: seriously, I hope Jennie follows through on this, because I LOVE me some pork :)


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