At first glance, this seemed like a relatively average week, however, in retrospect, I realize I tried a series of new things over the past several days.
1. Spinning – I went to Turnstyle Cycle in Cambridge twice with my friend and running partner Jennie; I’m hooked. My cross-training game is pretty weak, so this is a nice addition to running and yoga.
2. Smoked Cauliflower Salad – a little smoke goes a long way, but this dish from Area Four was the perfect balance combined with pickled red onions, feta and mint.
3. Spiralized beets – spruced up my everynight-salad with a nice crunch and earthy sweetness.
4. GAP Girlfriend Jeans – giving these a trial run since The GAP unceremoniously discontinued my beloved Always Skinny fit; jury is still out – will report back.
5. Roasted Salmon in Smoky Tomato Sauce
I live life with gusto, friends.
This salmon sounded good on paper, but it definitely exceeded my expectations. I wasn’t sure what to expect with the ‘broth’. As it turns out, the broth is more of a sauce, which I really liked. Michael and I both loved the flavor. It reminded us of a thick tomato soup. The original recipe called for white wine, but I rarely drink white wine in the Winter so rather than open a bottle for 1/4 cup, I used beef stock instead. I think the combination of beef and chicken stock provide a nice depth of flavor. The cashews may seem a little out of place, but they add a really nice texture so try to include them, if you can.
This was delicious with nutty brown rice and a crunchy cucumber salad.
Roasted Salmon in Smoky Tomato Sauce
Adapted from Cooking Light
1 14.5 oz can of fire roasted diced tomatoes, undrained
1/4 cup chicken stock
1/4 cup beef stock
2 tbsp white wine vinegar, divided
1 tsp smoked paprika
1/2 tsp kosher salt, divided
2 tbsp olive oil, divided
4 (6-ounce) salmon fillets
1/2 teaspoon black pepper, divided
3 tablespoons roasted, unsalted cashews, coarsely chopped
3 green onions, thinly sliced
Kosher salt and fresh ground pepper, for seasoning
Preheat oven to 425 degrees.
Combine tomatoes, chicken and beef stock, 1/2 tbsp vinegar, paprika, and 1/4 teaspoon salt in a blender; process until smooth. Mixture will look light in color and almost cream-like. Transfer mixture to a small saucepan over medium-high heat; bring to a boil. Simmer 10 minutes, stirring occasionally; remove from heat. Sauce will have thickened and become deep red in color.
Place salmon on a foil-lined baking sheet, coat with 1/2 tbsp olive oil and season generously with salt and pepper. Roast in oven, until fish is just cooked through, approximately 12 minutes.
Combine remaining 1 1/2 tbsp vinegar, remaining 1/4 tsp salt, remaining 1 1/2 tbsp oil, cashews, and onions in a bowl; season with salt and pepper, toss to coat.
Divide sauce mixture among 4 bowls. Gently remove skin from salmon and place 1 fillet in each bowl; top fillets with scallion and cashew mixture.