Finally Eating from the Menu

As always, plans have changed in the Faux Foodie Household and the weekly menu didn’t quite work out as planned. The chef “dashed” off to….well, who knows where and I was left with Hummus and Stacey Chips. Let’s just say that the hummus that was purchased on Sunday is now GONE. I am positive that I do not know how to practice self-control when it comes to hummus. I could eat copious amounts and not even think twice how much I have eaten. Just as chef mysteriously left, he mysteriously reappeared in the kitchen last night and my favorite meal was served – salmon. Couple of years ago I purchased a magazine while waiting in line at the Fresh Market called “American Test Kitchen – Fresh Start – Recipe Card Collection”. I love all the meals in this magazine. They are simple, quick and relatively healthy. And they are all chef approved. The book is organized by protein and it comes with a picture of a meal, detailed cooking instructions, caloric value, serving and time needed to prepare a meal. Perfect, right!!!So last night we had seared salmon with balsamic glaze, wheat orzo and steamed broccoli. The chef is not a fan of salmon and tries to avoid is as much as he can. Me on the other hand, I am a firm believer in eating salmon at least once a week, and I make sure it’s on the menu one way or the other. He didn’t like mushrooms and sushi before and I made sure our menu always had it, and now he loves it. I am hoping the same will happen with salmon. Salmon was so crispy on the outside and soft on the inside, and balsamic glaze with honey gave it a sweet and savory finishing touch. I am still licking my fingers from it. Isn’t this color absolutely amazing. I feel my skin glowing just from looking at it.I have developed a serious love affair with wheat orzo. I love eating it plain and lately I like eating it with everything. It’s chewy and it pops in my mouth. Food that is fun is even more delicious. Seared Salmon with Balsamic Glaze (slightly altered from the recipe)1/4 cup of balsamic vinegar1/4 cup orange juice2 tbsp honey1/8 tsp red pepper flakes1 sprig rosemary (the chef omitted rosemary to my request as I can’t stand this herb)2 tsp vegetable oil4 skin-on salmon filletssalt and pepper2 tbsp unsalted butterWhisk vinegar, orange juice, honey and pepper flakes together in small bowl, than add rosemary. Heat oil in large non stick skillet over medium-high heat until smoking. season salmon with salt and pepper and cook skin side up without moving, until well browned, 4 to 5 minutes. flip fish skin side down and cook until all but very center of fish is opaque, 2-3 minutes. Transfer to platter and tent with foil.Wipe out pan with paper towels and lower to medium heat. carefully pour balsamic mixture into pan. simmer until thick and syrupy about 5 min. remove rosemary sprig. whisk in butter, season with salt and pepper and pour over salmon. Dinner is served – Enjoy!!!!


  • Amanda - RunToTheFinish
    May 26, 2010 at 3:11 pm

    Hey! I went to a great networkign event today with people who are all active, etc and I wanted to let you know about it in case you are ever intersted. I think the next meeting is organic wine tasting! You can find it on Facebook as Miami Active

  • whataboutsummer
    May 30, 2010 at 5:00 pm

    look great! I am the same way about hummus too.

    American Test Kitchen comes up with great recipes! glad to see yours looks better than anything they could make of course


Leave a Reply

Your email address will not be published. Required fields are marked *