Honey salmon

I was looking for something different and stumbled upon a recipe for honey salmon in a cookbook that I had never used before, The Berghoff Family Cookbook. This is from a Chicago restaurant. Perhaps I was frightened by their recipe for crabcakes which includes red onion, red pepper, corn kernels and cream cheese. Those are not Maryland crab cakes!

The salmon however was easy and had a nice flavor. Not Keith’s “favorite” but he admitted that it was good. When I did the blog on Sunday I planned to serve it with broccoli but I had some spinach left from last night’s pizza so I sauteed some shallot in olive oil and added the spinach until wilted.

Honey salmon

  • 2 salmon fillets (6- 8 oz each)
  • olive oil
  • salt and pepper

Sauce

  • 1/3 cup seafood stock
  • 1/4 cup orange juice
  • 1/8 cup cider vinegar
  • 1 1/2 TB honey
  • zest from 1/2 orange

Combine all sauce ingredients.

Season salmon with salt and pepper. Heat 1 -2 TB olive in a heavy saucepan over medium high heat. Add salmon, skin side down and sear for 30 seconds. Flip and sear other side for 30 seconds. Turn heat down to medium low, pour sauce over salmon and cover. Cook for 8 – 10 minutes. Remove salmon to plates and turn up heat so sauce thickens. Pour over fish.

Serve with vegetable of your choice – the spinach went well with it.

Sunday dinner

I’m keeping it simple tonight.  Great comfort food.

Grilled lamb chops

  • lamb chops (I get one rib and one loin chop per person)
  • kosher salt
  • fresh ground pepper
  • Worcestershire sauce

Season chops with salt and pepper.  Marinate in Worcestershire sauce for 30 – 60 minutes and grill to desired doneness.

Sauteed spinach

  • 2 bags of baby spinach
  • 1 TB olive oil
  • 1 medium shallot, sliced
  • 1 TB butter

Heat a saute pan over medium heat.  Add olive oil and then add spinach, tossing as it wilts.  Add shallots and saute an additional minute or two.  Remove from heat, toss with butter and serve.

Hash browns

  • 1 package shredded potatoes (you know I don’t do many of pre-packaged things but these are so darn convenient)
  • 1 TB olive oil
  • 1 TB butter

In a non-stick skillet, heat olive oil and butter.  Add potatoes and cook about 20 minutes, tossing frequently.

lamb and spinach

Steak and sides

There has been so much snow and rain and mud the last few months, we have hardly been able to get to the grill.  Now that spring seems to be arriving, we’re craving food on the grill.  We had some steaks in the freezer which we were planning to have.  When Keith investigated he discovered that they were tiny – 2 2oz filets.  He stopped at the store for an additional steak to supplement and  marinated them in Worcestershire sauce and grilled them.  I was in charge of sides:

Oven baked sweet potato fries

  • 2 – 3 sweet potatoes cut into strips
  • 2 TB olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried chipotle pepper

Preheat oven to 450.  Toss potato strips with all other ingredients (I was a little bit heavy-handed with the spices tonight but the end result was delicious) and spread out on a sheet pan lined with foil.  Bake 25 – 30 minutes stirring halfway through.

Sauteed spinach

  • 2 cloves of garlic, minced
  • 2 tsp olive oil
  • 1 package baby spinach
  • 1 tsp butter

Heat oil over medium heat.  Saute garlic for about 30 seconds (don’t let it brown).  Add spinach and toss quickly as spinach wilts.  After about 2 minutes, add butter and toss to combine.

These would also be good with lamb.

Steak and sides

Steak and sides

Lamb and spinach

Lamb chops and spinach seem to go well together.  When we have lamb chops for dinner, we like one rib and one loin chop each and we just marinate them in Worcestershire sauce.  Then they are quickly grilled until medium rare.  With them, spinach:

Sauteed spinach

  • 2 cloves of garlic, minced
  • 2 tsp olive oil
  • 1 package baby spinach
  • 1 tsp butter

Heat oil over medium heat.  Saute garlic for about 30 seconds (don’t let it brown).  Add spinach and toss quickly as spinach wilts.  After about 2 minutes, add butter and toss to combine.  Serve with lamb chops and a glass of Pinot Noir.

Sunday dinner

I was talking to someone last night about grocery shopping.  I find that by planning our meals around the specials from Graul’s (our favorite neighborhood grocery store), we can save money and eat well.  The reason that we had the Porterhouse steak tonight was because it was on special this week.  The protein makes up a large part of the grocery bill so by buying what is on sale for protein, you can eat very well without breaking the bank.  We marinated the steak in Worcestershire sauce and Keith grilled it and carved it so we each got some of the strip steak and some of the filet.  I minced two garlic cloves (medium sized – one large would do fine) and sautéed them in about a tablespoon of olive oil and then added lots of spinach.  Spinach cooks down so much that what looks like a lot raw ends up being a small amount cooked.  Here is our Sunday dinner:

Porterhouse steak with sautéed spinach

Porterhouse steak with sautéed spinach