Getting back into the swing of things after a long break is tough. I knew I wouldn't be excited to go back to work. Luckily, I had Monday night free to continue some project work and make some food.
Ryan and I had a gift certificate to Coastal Seafoods (a fish shop in St. Paul), so we made a pit stop there to pick up some fish. We started with Margarita Salmon Fillets (from Cooking Light) and Asparagus Lemon Risotto (from Health).
The salmon was fantastic and cooked perfectly on our stovetop grill pan. The Asparagus Lemon Risotto wasn't my favorite. It turned out well, but the taste was a bit blah. I also think that Ryan and I like asparagus by itself rather than in a rice dish - we kept wanting to pick out all the asparagus to eat and leave the rice! Plus, we made way too much and felt horrible wasting some of it (even after taking it for lunch leftovers).
Margarita Salmon Fillets
2 (4-oz.) salmon fillets
¾ tsp salt, divided
¼ c. cilantro leaves
¼ c. chopped onion
1 tbsp sugar
1 tbsp finely chopped seeded Serrano chile
3 tbsp fresh lime juice
1 tbsp tequila
1 tbsp vegetable oil
1 garlic clove, chopped
Chopped fresh chives, for garnish
Lime wedges, for garnish
Place the fillets in a single layer in a 13x9-inch baking dish, and sprinkle with ¼ teaspoon salt. Combine ½ teaspoons salt, cilantro, onion, sugar, chile, juice, tequila, oil, and garlic in a blender or food processor and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.
Prepare grill. Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily with a fork. Garnish with chopped chives and lime wedges, if desired. Serve with yellow rice or black beans.
2 (14.5 oz.) cans vegetable broth
2 ½ c. water
1 tbsp olive oil
1 c. minced onion
3 cloves garlic, minced
1 ½ c. uncooked Arborio rice or other short grain rice
½ c. dry white wine
¼ tsp pepper
1 ½ lb. asparagus, sliced into 1-in pieces
¼ c. grated fresh Parmesan cheese
¼ c. chopped fresh parsley
1 tsp grated lemon rind
1 tbsp fresh lemon juice
In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.
Heat oil in a large dutch oven over medium heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Mix in pepper. Add broth mixture, ½ cup at a time, stirring constantly; cook until leach portion of broth is absorbed before adding the next, about 25 minutes. Add asparagus during the last 10 minutes of cooking. Remove from heat; stir in cheese and remaining ingredients.