Here is an example of a simple evening meal I greatly enjoy re-making, featuring the recurring themes of browned garlic cloves, buttery horseradish, and cilantro salad greens.
(Full recipe available upon request)
As the title may point out, I use the horseradish sauce as an addition to make more creamy the butter, pepper and onion accompaniment to the fish.
Adding thinly sliced yellow onion rounds to a buttery cast iron skillet, I gradually brown them with lots of pepper and a pinch of sea salt. Then I add some horseradish. Next is the skinless salmon fillets, flat side down.
At the same time, I've got the halved asparagus stalks brightening in a skillet with plenty of crushed garlic* cloves and olive oil for a simple but lovely flavor.
*A note on the garlic here again: I crush the garlic cloves under the flat of a large knife for the purpose of utilizing the aroma of the garlic, it's juices, and making sure it can better soften in the pan with the rest of the ingredients. It is a handy method for those who want the aroma but not to have to eat the garlic itself (although I highly recommend it).
I also have prepared a clean, clear, naturally flavorful mixed greens salad with scallion chopped on the bias and (you guessed it) fresh cilantro - it is simply a personal appreciation thing.
And here are the visual aids:
(Full recipe available upon request)
As the title may point out, I use the horseradish sauce as an addition to make more creamy the butter, pepper and onion accompaniment to the fish.
Adding thinly sliced yellow onion rounds to a buttery cast iron skillet, I gradually brown them with lots of pepper and a pinch of sea salt. Then I add some horseradish. Next is the skinless salmon fillets, flat side down.
At the same time, I've got the halved asparagus stalks brightening in a skillet with plenty of crushed garlic* cloves and olive oil for a simple but lovely flavor.
*A note on the garlic here again: I crush the garlic cloves under the flat of a large knife for the purpose of utilizing the aroma of the garlic, it's juices, and making sure it can better soften in the pan with the rest of the ingredients. It is a handy method for those who want the aroma but not to have to eat the garlic itself (although I highly recommend it).
I also have prepared a clean, clear, naturally flavorful mixed greens salad with scallion chopped on the bias and (you guessed it) fresh cilantro - it is simply a personal appreciation thing.
And here are the visual aids:
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| Caya 2011 |
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| Caya 2011 |
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| Caya 2011 |
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| Caya 2011 |
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