Saturday, June 18, 2011

Let me introduce you to a brand new dance.

So, I lied about the vegetarian thing today. Sorry. The order of our cooking got switched up,
so I'm cooking again, and we gettin' fancy. Because our room averages about $2 per serving for most of our meals, I decided it was ok to splurge with some fancy fish. So please play this song in the background as you follow along:

(Modified recipe from the Food Network) (Serves 4)

Once the song is playing, you'll need this stuff:

1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
Salt and freshly ground pepper
4 skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1 1/3 cups cooked edamame
Lime wedges, optional garnish

Once you've put the song on repeat and have all your ingredients:

  • Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler.

  • Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

  • Cut two 3-inch long slits lengthwise on the top of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

  • Stir together the lime juice, soy and honey until smooth.

  • Place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Served with edamame, it should look something like this:

Average cost per serving: $5.25
Status of Basil Plant: Enjoying the College World Series.

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