My husband and I made a pact that once we moved into our house that we would start cooking more. Since we are mostly unpacked and pretty much settled, I decided this week would be a good week to start.
Up first: Dijon Salmon with roasted asparagus and wild grain rice.
The salmon: I purchased a 2 lb fillet of salmon. Sometimes I cut it in half and vacuum seal and freeze half of it. Tonight I made the whole fillet so that we would have leftovers for lunch. Preparing the salmon is super easy…line a baking sheet with foil, place the salmon on the foil, brush the salmon with ~1 tablespoon of olive oil.
The salmon topping: combine 1 tablespoon of minced garlic and 3/4 teaspoon of salt and stir into a paste. Add mayo (I use Duke’s or Hellman’s…the hubs is picky), stone ground mustard, and stir all together. I can’t give exact amounts of the mayo and mustard because I quit following my original recipe and just keep adding both until I like how it tastes. Then you spread the mixture over the top of the salmon. I coat the entire surface.
Bake at 425 for ~20-25 minutes for this amount of salmon. Honestly I just check it several times rather than go by exact timing…when it’s done it flakes easily…I always check the middle since that’s the thickest part.
The asparagus:
- Wash a bunch of asparagus
- Snap off all the ends
- Spray the bottom of a 9×13 pan with cooking spray
- Lay the asparagus out in the pan
- Chop 3-4 green onion stalks from a bunch of green onions (I use more…hubs loves onions). Spread over the top of the asparagus.
- Melt butter in the microwave and drizzle over the asparagus (again the amount is up to you and how not healthy you want to be)
- Lightly salt the top (I use my salt grinder and guess)
- Bake at 425 ~20 minutes (depending on thickness of asparagus and how you like your asparagu
The rice: Zatarain’s long grain and wild rice…follow the instructions on the box…you are welcome!
Finished product:
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