If there’s one thing a foray into food blogging taught me, it’s this: my presentation is a far-cry from food porn. And my dishes are really 1970’s.
This blog was conceived as a way for me to stay active and busy in my writing during FlipCollective’s winter break. My goal is to write almost daily, which sounds like a daunting task. “What the hell am I going to write about?” I asked myself. “What do I spend more time and energy on than anything else?” The answer was simple: food.
I cook dinner for myself and my boyfriend at least five nights a week. (Go ahead and remind him how lucky he is next time you get the chance.) We have our produce delivered by a local CSA, and often find ourselves with items we’ve never even heard of. Delicata squash? Baby bok choy? We’re forced to be creative and try new things almost every night. So we do.
Last night was my go-to Easy Tangy Baked Salmon and something new: Saffron Coconut Baby Bok Choy. Baby bok choy resembles full-size bok choy, but is obviously smaller. The flavor is mild, and reminiscent of cabbage. And it’s packed with Vitamins C and A. The original recipe I was considering called for curry instead of saffron, but I used the rest of my curry powder earlier this week, so I had to be creative. The result was delicious – the bok choy was crunchy, and the sauce was warm and bitter, with a hint of citrus (from the lime) and herby aroma (from the cilantro). These flavors complemented the sweet and sour flavors of the salmon, which was marinated in lemon juice, mustard, and orange zest. Paired with a dry white wine and basmati rice, this meal was perfect for a chilly fall evening!
Easy Tangy Baked Salmon
2 8 oz. Atlantic salmon filets
1 Tbsp. olive oil
2 Tbsp. lemon juice
zest of 1/2 an orange
2 Tbsp. stoneground or dijion mustard
1. Preheat oven to 375*. Coat the bottom of a glass baking dish (preferably one with a cover) with the oilve oil, and place salmon filets in baking dish, side-by-side.
3. Pour lemon juice over filets.
4. Rub each filet with 1 Tbsp. mustard, each.
5. Sprinkle each with half of the orange zest.
6. Bake for 15-20 minutes, DO NOT OVERCOOK! (Keeping a close eye on the salmon is important; if you overcook it, the flesh will become tough and rubbery. The fish is done when it is flaky and a dark pink color all the way through.)
Saffron Coconut Baby Bok Choy
1 large bok choy or 4 baby bok choy
1/2 cup cilantro, chopped
juice of two small limes
1 can coconut milk
2 Tbsp. saffron powder
2 tsp. granulated sugar
1/2 tsp. red pepper flakes
3/4 tsp. salt
3 Tbsp. olive oil
1. Cut bok choy into bite size pieces, keeping the stems separate from the leaves.
2. In a medium saute pan, heat oil. Stir in saffrom powder, salt, and red pepper flakes. Cook about 1 minute. Add bok choy stems on the bottom of the pan and layer the greens on top. Pour coconut milk over the top. Cover and simmer for 10-15 minutes or until stems are tender and the greens are wilted.
3. Remove from heat and stir in sugar, lime juice and cilantro.
4. Serve warm over a bed of Basmati rice.
As you can see, I neglected the bed of rice, and our plates were soupy. You cook, you learn.