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postcard from home

Dear Emm,

Last night my mother and I were talking about what should be on tonight's menu for dinner, and we decided some kind of grilled fish with a nice big salad.  I went to the grocery store today to see what fish looked good, and I decided on some wild caught Salmon (unfortunately it wasn't fresh, but previously frozen).  

I came home and tried to think up some inspiration for the salmon.  My first thought was to just grill it with some dill like we did at your house the last time I was there, but then I got a bit fancy. The marinade I came up with wasn't as flavorful as I thought it would be, but I think it's because I overcooked the salmon and I didn't let the marinade sit long enough on the salmon. And of course, I couldn't get away from the Harissa paste once again tonight! 

On the other hand, my mother and I really loved the dressing on the asparagus and the salad, so that made up for it I guess!

Best part was, mommy did the clean-up while I sat and wrote this entry.   

Grilled salmon with  garlic-ginger avocado marinade

1 lb of salmon
Fresh (or dried) dill
2 cloves of garlic
1 inch (size of my thumb) of ginger
3 slices of avocado
1/2 large lemon (you'll use the other half for the salad dressing)
Sea salt and pepper

Cover salmon with dill and sprinkle salt and pepper.  Next, mash garlic and ginger into a paste. I used a wooden pestle again.  Combine the avocado and lemon into same bowl. Cover the salmon on both sides with marinade and place on hot grill and let cook for about 8 minutes (4 minutes each side). 

Pan fried asparagus
1 bunch of asparagus
Sprinkle of feta cheese 
1 shallot, diced (1/2 for dressing and 1/2 to sprinkle on top at the end)
2 teaspoon of Dijon mustard
3 teaspoons of olive oil
1/2 teaspoon of oregano 
1/2 large lemon
Salt and pepper

Combine ingredients into a bowl (mustard, olive oil, oregano, lemon, s & p) and beat with fork until even consistency.  Pan fry the asparagus for about 5 minutes (I like my asparagus a bit crunchy still instead of wilted).  Also, before frying, remember to cut the bottoms of the asparagus.  I used a trick my mom taught me. Instead of cutting them simple snap them towards the bottom where they 'naturally' snap. It will make sense if you try it a few times. 

Before pouring the dressing on top, set aside to asparagus spears for the salad.  I combined the dressing with what had remained of the avocado marinade for the salmon).  Don't forget to save about half the dressing for the salad!  Final touch,  sprinkle some feta cheese and the remaining shallot at the end. 

Mixed greens salad
Mixed green mix (I used Olivia's Asian salad mix and it was delicious!)
1 red and 1 yellow tomato
Kalamata olives (I used 4)
2 asparagus spears (left over from above) 
 Sprinkle of feta
Dressing from pan fried asparagus 

Combine ingredients in a bowl, add dressing and mix!  I find salads so fun to make.  They're easy, I love combining different colors and combinations of vegetables together and a light dressing can make all the difference!

I can see I still have plenty of progress to make learning how to take food pictures and also on the presentation :) 

8/26/2021 03:31:44 pm

Great reeading your blog


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     I have been collecting recipes ever since I can remember from magazines, cookbooks, friends, my family and my travels. 

    Now I finally have the space, both physically and mentally, to experiment in the kitchen and chronicle what happens. 

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