Sunday, January 8, 2012

DAY # 26 Firecracker Salmon and the BEST Broccoli EVER

We've been trying LOTS and LOTS of new recipes lately.  I didn't intend the blog to become more about the recipes and less about the crafts, that's just what has happened lately.  I've become so excited at the prospect of not eating the same mundane menu week after week that i've gone a little crazy on my "Food Glorious Food" board.  I have seen this Best Broccoli Ever pin for a while now and couldn't decide what i was going to cook just so that i could cook the broccoli, and husband discovered the BEST Salmon recipe.  So i'm going to share that recipe with you as well as my take on the best broccoli.

Here's the original recipe from

The Best Broccoli of Your Life~

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy. Put the broccoli on a cookie sheet (i just put it all into a ziplock bag). Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)   Now add 4 garlic cloves that are peeled and sliced and toss them in too.  
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
I shook the pan around a bit as it went, but not sure that’s necessary.  When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese.
**Don't add extra salt, i made this mistake because alot of the salt was still stuck to the inside of the bag and it was too much!  Also, I couldn't figure out how to use the bloody lemon zester so i gave up on that and just squeezed the whole lemon over the broccoli, and again, it was too much.  Maybe just use half the lemon.

This really was good!  I will be making broccoli like this more often  :)
HERE is the original pin.

Now on the the Firecracker Grilled Alaska Salmon recipe:


8 (4 ounce) fillets salmon (we use 2 nice sized pieces of salmon)
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt


Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt.

Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

We've eaten salmon a few different ways and this is by far my favorite!  Plus it's so easy!
HERE is the pin.
HERE is the original recipe.

???  Pinterest Win / Pinterest Fail  ???
A BiG WiN!

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