Another Thursday lunch has come and damn I’m hangry. So what is for lunch today? Today’s meal is a citrus glazed salmon filet with asparagus and wild rice.
As I have said many times, I refuse to give up flavor as I am giving up so much other stuff. Sounds good but what goes in it?
For the glaze:
1 clove garlic Minced
1 T sunflower oil
2 T balsamic vinegar
2 T orange/apricot preserves
2 T orange juice fresh squeezed
1 t dill weed
1 t onion powder
Pinch of crushed pepper flakes to taste
Place salmon flesh side down in glaze and let sit in fridge for 30 minutes. Since I cooked mine in the oven, I started under the broiler skin side up, once crispy I turned them over and poured the rest of the glaze on top. Turned the heat to 350° until glaze has caramelized and fish cooks flaky. The asparagus is just plain as it is one of my favorite veggies and has a great natural woody flavor. As well as the wild rice which was cooked to it’s directions with a little bit of cumin to give it a hearty flavor. Served with a side of fresh fruit and lunch is served.
As for throwback Thursday, we should all take a look back at what we used to be.
Little me ripping up some good southern cooking, those striped shirts scream that it was the 80’s!
“One step is always a step in the right direction”