Saturday, September 22, 2012

Salmon, White Rice, and Sauce

For this weeks assignment I made a meal that included three recipes from How to Cook Everything by Mark Bittman. These recipes were:  Pan-Cooked Salmon (pg. 580), White Rice (pg. 458), and Five-Minute Drizzle Sauce (pg. 22). If you are looking to create a quick, delicious meal, than this is definitely something to keep in mind. The best part was that I didn't have to go shopping for the ingredients. I had pretty much everything that the recipes called for. Also all of these recipes had a serving size of four, which was perfect because I was making dinner for four people.

The longest taking recipe, yet simplest to make, was the white rice. This recipe took about 20 to 30 minutes and all that was needed was white rice, salt, and water.

Pre-Cooked White Rice
Cooked White Rice
The second longest to make was the salmon. This took about 20 minutes. This recipe only calls for salmon, oil, salt, black pepper, and a lemon or lime. The only change I made to this recipe was the type of oil used. The recipe called for a neutral oil like grape-seed or corn oil. I didn't have any of those, so I used extra virgin olive oil.

Uncooked Salmon with Salt and Pepper
Salmon in Pan
Cooked Salmon
The Pan-Cooked Salmon recipe gave a list of different sauces that you could make to accompany the salmon. I decided to make a Five-Minute Drizzle Sauce. As you can imagine, this recipe only took about five minutes. I decided to just make the base recipe, which called for extra virgin olive oil, onion, lemon juice, salt, and black pepper.

Drizzle Sauce Ingredients:  Black Pepper, Extra Virgin Olive Oil, Salt, and Lemon
Five-Minute Drizzle Sauce
The sauce not only tasted good on the salmon, but also drizzled on the white rice.

Complete Meal:  Salmon, White Rice, and Sauce

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