Monday, March 17, 2014

Buffalo Salmon and Blue Cheese Salad

I've been dying to try a new salmon recipe for some time now, but am always nervous due to the high cost.  We found a good deal and a recipe in a Food Network Magazine I had held on to, but like always, I switched a few things around.  We had homemade blue cheese dressing in the house, cut down on the butter, and added more heat.  Our changes must have been good ones, because I seriously loved every bite and wanted to eat the entire fillet.  (I knew if I did I wouldn't have any leftovers for lunch tomorrow!)  The side salad was just as delicious, peppery, sharp, and a little earthy.  I added our homemade dressing recipe below as well.  Enjoy!! 

Buffalo Salmon and Blue Cheese Salad
Printable Version

2 skinless salmon fillets (1 in, 5-6 oz)
1 tbsp butter
4 tbsp hot sauce
1 tbsp maple syrup
1/4 tsp paprika
1 package baby arugula
3 stalks celery, thinly sliced
2 carrots, thinly sliced
vegetable oil
blue cheese dressing 
salt and pepper to taste

Combine butter, hot sauce, maple syrup, paprika and a pinch of salt in a small bowl, microwave until butter melts. Whisk to combine. 

In a large bowl, toss arugula, celery, and carrots.  Set aside.  (don't toss with dressing yet) 

Heat cast iron with little vegetable oil.  Season salmon with salt and pepper. Fry, brushing with sauce, until slightly charred and just cooked through.  (save your sauce)
Toss salad with dressing, add a pinch of salt and pepper, and serve with salmon and remaining sauce.

Blue Cheese Dressing

1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tsp garlic (or garlic powder)
1 tsp onion powder
6 oz blue cheese crumbles
juice of half a lemon

Mix all the ingredients in a large bowl with a whisk. Chill in airtight container or jar for 2 hours before serving.  (Seriously the best blue cheese dressing ever!!)

Tuesday, March 4, 2014

Mushroom and Bacon Soup

As I mentioned once before in my blog, I have been quite obsessed with soups lately.  Each week Andy and I try a new recipe or two and a few weeks ago we made this.  The earthiness of the mushrooms, the spice from the Sriracha, and the saltiness of the bacon are perfect flavors to indulge in during this blistering winter.  I found the original recipe from, but like most recipes I tweaked it to compliment my palate.  


Mushroom and Pancetta Soup Recipe
Printable Version 
2 ounces shiitake mushrooms (I do believe any mushroom would work!) 
4 cups low-sodium vegetable broth
1/2 cup dry white wine 
1/4 lb bacon, small dice 
8 ounces fresh spinach, coarsely chopped
2 tablespoons dark sesame oil
2 tablespoons Sriracha
2 scallions, ends trimmed and thinly sliced 

Marinate mushrooms with one cup of vegetable broth and dry whine in a bowl.  Set aside.

Heat a cast iron pan over medium-high heat and cook bacon until golden brown and crisp.  Remove with slotted spoon and drain on paper towel.

Combine remaining three cups of vegetable broth and two cups water in a stock pot over medium heat. Once simmering, add mushroom mixture and bacon.  Stir in sesame oil and Sriracha, adjust seasoning to taste.

Add spinach, garnish with scallions, and serve.