Sunday, January 10, 2010

Salmon in parchment with couscous and asparagus

Okay--tried my own variation of the fabulous Salmon we had out the other night, it was really good!

You need:  Salmon (5oz/person), 2 lemons, shrimp-tails on (2-3/person), salt/pepper, tablespoon roasted red bell peppers-from jar (or other fresh flavor of choice--including but not limited to fresh parsley or dill), couscous, chicken broth, butter (about 1/2 stick) AND parchment paper.

Take out enough parchment to wrap up salmon (either in individual servings or one big one) and place on cookie sheet.  Put Salmon on paper. Sprinkle zest of 1 lemon on salmon, salt and pepper as well.  Top with peppers and shrimp. Place slivers of butter on top of everything making sure that when it melts it will be well distributed.  Squeeze 1/2 of lemon on top.  Fold parchment into packet then place cookie sheet in oven for 15-25 minutes or until fragrant and shrimp seems cooked...but keep parchment closed as much as possible for ultimate steaming.

Boil water for asparagus.  A few minutes before the salmon will be ready put in trimmed asparagus and top with lid.  About 5 minutes or until it is bright green.

Follow package directions for couscous except replace water with chicken broth and be sure to add butter.  Then zest the second lemon into the pot with couscous and squeeze that entire lemon into it as well.

Finally, remove asparagus from pot, drain and top with a little butter, place the parchment on serving plate and slice up the last 1/2 of lemon and serve with everything.  Enjoy!!!

Friday, January 8, 2010

Baby J's Cake

So I made Jake a cupcake-cake and decorated is a really cool LION named Leon who tastes like carrot cake. Here it is!