Monday, June 11, 2012

Shaved asparagus salad, rice medley, and dijon mustard salmon

I've never had raw asparagus before, but it's really nice and silky when it's shaved like that. I just had it with some salt and lemon juice. I would have added some pecorino romano but I didn't have any, what a bummer. And for the salmon, I sort of just guessed at what would taste good and it turned out great, but I'll be less salt-happy the next time. I really should remember that. First I just salt and peppered, then cooked the salmon, skin down for maybe 2 minutes. Then covered it in the mustard-sauce-whatever (dijon mustard, whole grain mustard, a little bit of white wine) and broiled it for like 5 minutes. This is all riveting information, I know.

No comments: