Tag Archives: asparagus

Mustard and Herb Glazed Salmon

Some people like to eat healthy in the summertime because it’s beach season or whatever. I like to make eating healthy a game with cancer. I’m playing my hand, which is strong, so cancer’s going have to work hard to get me. With that said, I live in New York, so there’s no telling the amount of carcinogens that ravage me without me knowing. Because of this, I’m always upping the ante with cancer; my latest re-raise has been adding a serious amount of salmon to my diet. There is a lovely fish market in my neighborhood, so last weekend, we ventured in and purchased some fresh wild salmon. I also bought some yellow potatoes and some red potatoes, some shiitake mushrooms and asparagus for a side dish, which I had to start first for this meal:

Mix potatoes with olive oil, rosemary, thyme and sage. Then into a 450 degree oven.

After 20 minutes, add the mushrooms, then 10 minutes later, add the asparagus and garlic.

I rubbed the salmon with lemon, then topped it with a mixture of: 1 tsp olive oil, 1 tsp dijon mustard, 1 tsp whole grain mustard, 1/2 tsp rosemary, 1/2  tsp thyme, some breadcrumbs and a little parmesan cheese.

You can either take the side dish out or leave it in when you put the salmon in (depends on how well-done you like veggies), but the salmon goes in at the same temperature (450) for about 12-15 minutes. A little tip: just keep an eye on it, a minute or two can make or break the doneness of this delicate fish.

Top salmon with mustard, rosemary, thyme, breadcrumbs, and parmesan cheese (optional).

It’s silly that I captioned the photo “cheese (optional)” because everything on this blog is “optional.” I view all recipes as merely jumping off points, ripe for adjustments and modifications. I do hope you’ll view these recipes in a similar manner. Remember: Can’t nobody teach you how to do you; you just gotta do you.

Delicious + Healthy = WINNING!

Suck it, cancer.



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Mushroom and Feta Stuffed Chicken

Last week, a discussion was had in my home regarding the lack of vegetarian dinners had by us. I suggested we do a mushroom-based dish, which is a big concession for me because I don’t particularly care for mushrooms, but I thought it might be a nice change. Somehow, after vast discussion, we decided on mushroom-stuffed chicken. Yes, I realize that’s not vegetarian. No, I’m not sorry. Why? Because it was delicious. And it was insanely cheap. We bought one portabella mushroom ($1), a small hunk of feta ($1), thinly sliced chicken cutlets ($3), one potato ($.50). We already had the olives and the asparagus.

Chicken brushed with olive tapenade, filled with feta cheese and mushrooms.

First, I sautéed the mushrooms with garlic, ginger and olive oil. Then after brushing the chicken with the olives and throwing a hunk of feta down, I scooped in as much of the garlic-ginger-mushroom mixture as I could.

Wrap them up carefully, pin with toothpick, roll in breadcrumbs and douse with butter!

I’m sure this would taste fine non-breadcrumbed and buttered, but I’ll never know for sure cause it’s too delicious like this 🙂

It goes into a 350 degree oven for 30 minutes, giving me just enough time to get the side dish together!

Potato and Asparagus Hash

We were originally going to have just grilled asparagus, but having once enjoyed a potato and asparagus hash at a restaurant, I thought, “I bet I can do that! It’s just cutting up everything into small pieces.” And I was right. I threw in the potatoes first, let them brown, then threw the garlic in, let it crisp a little, then only did the asparagus for the last five minutes so it stayed nice and crunchy.

I put food on top of other food because it makes me feel fancy.

This was a very pretty dinner we had that was packed, and I mean PACKED, with flavor. It was crispy and gooey and crunchy and yummy. AND it cost less than $3 per serving. I dare say… POP POP.

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