Salmon Dinner

Dinner for the family.
Random Wednesday night dinner @the Shtern house.
Recipes to follow below.  Sort of.

Tomato soup & grilled cheese croutons.                               Asian Salmon.

                            Rice Pilaf (inspired by my culinary school chef)

                     
                                                   Fried Zucchini & Steamed Broccoli.

Asian Salmon
Adapted from Bite Me Too.

Salmon filets seasoned with kosher salt & pepper
Place salmon in foil lined pan, sprayed with Pam.

Whisk this together:
2 tbsp each of: OJ, honey & soy sauce
1 tbsp olive oil
1 minced garlic clove
1 tsp grated fresh ginger
1/2 tsp lime or lemon zest

Now pour half of the marinade over the prepped salmon.
Sprinkle with B&W sesame seeds

Boil other half of sauce & set aside.

Bake fish in sauce @425 for approx. 10-15 mins.
Remove and set oven to broil.
Broil until golden.
Drizzle boiled marinade over fish.

Tomato Soup w Grilled Cheese Croutons
Adapted from Bite Me.

Set oven to 425.

2 cans of diced tomatoes
2 tbsp. olive oil, kosher salt & pepper

Strain tomatoes, reserving juices in a bowl.
Spread on foil-lined, Pam sprayed trays.
Roast for 15 minutes.

In a large soup pot, heat 2 tbsp olive oil and add the following:
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, peeled and diced
1 garlic clove, minced

Cook around 8 minutes.
To the pot, add:
2 tbsp of flour and mix.
Then add:
3 cups of chicken broth
2 tsp sugar
1/4 tsp kosher salt & pepper
the roasted tomatoes from the oven

Bring to a boil and reduce to a simmer
Cover and simmer for 30 minutes
Puree the entire soup

Then stir in:
2 tbsp butter
2 tbsp fresh chopped basil

Make a Grilled cheese and chop into little squares.
Sprinkle on top of each bowl when serving.

Rice Pilaf
Oral recipe from my culinary school chef.

Dice one small onion.
Sweat the onions in a pan with olive oil, coconut oil or avocado oil, but do not brown them.
Add one portion of rice to 2.5 portions of chicken broth (what I used) or water or vegetable broth.  Ex. 1 cup of rice for 2.5 cups of water.

Stir together and bring to a boil.
Season with salt and pepper (I added Saffron salt, parsley and a bay leaf or 2)
Bake @325 in covered pot for 15-17 minutes.

NOTES
My fried zucchinis are a always a little soggy so I will refrain from posting until I get them right.
I will not tell you how to steam broccoli.  Google it :)