Posted by chris on Feb 12th, 2009
My dinner tonight: salmon poached with lemon & lime slices, pinot grigio and minced shallots. The white wine made me feel like a grown up, but I’m not totally sold on the idea of poached salmon, yet. It tasted great, but I don’t think there was a lot of difference between poaching & other cooking methods. I’ll give it another shot sometime.
The sauce (pictured below) was created by reducing the liquid I used to poach the salmon. With some added juice from an orange, brown sugar and honey.
- Turn on your broiler
- While you wait for it to heat up, toss asparagus with olive oil, minced garlic, salt & pepper — you must get your hands dirty, don’t try to fight it
- Get baking sheet. Add aluminum foil. Add asparagus.
- Place the asparagus 4 inches away from broiler’s heating element
- Cook for 8 minutes, rearranging asparagus half-way through
Much better than all the boiling/steaming nonsense (which I’ve tried plenty of times). I’ve cooked asparagus several different ways, but this is the method I’m going with from now on. It’s faster, easier and tastes better. [resists urge to add something vulgar]