The 21st was our 53 weddin anniversity. We went to ETC. It was opened close to us by my favorite chef from Etch in Nashville. Wednesday night Jim had a Let’s Dance board meeting. I fixed a garden salad with tuna. I mixed the tuna with a little of my homemade pesto and used a small amount of Ken’s Italian dressing with the whole salad. Had to get up early today, skin doctor. Learned that it is something I come in contact with everyday that is making my skin itch. That is either Jim or Jo. Next comes a patch test to narrow it down specifically. Spent the entire day on Opera membership business. The day ended with this fabulous and easy meal and dance club. This recipe is from Martha Stewart’s Magazine.
Ingredients
- Kosher salt and freshly ground pepper
- 1 1/2 t finely grated ginger
- 1 t lemon zest
- 2 T unsalted butter
- 1 bunch scallions, white and light green parts cut into 1†pieces, dark-green tops thinly sliced
- 4 carrots, peeled and cut on the bias into 1/2 ” pieces
- 2 T white or yellow miso
- 4 boneless skinless salmon fillets (1†thick)
- 1# asparagus, trimmed
Instructions
- Martha served over couscous. She added 1 t grated ginger to it and 1/2 t lemon zest to the cooking of 1 C of couscous. At least for now I can not have any, so I served it over frozen (cooked) cauliflower rice. Cauliflower rice is great!
- Melt butter in a large straight-sided skillet over medium-high heat. Add white and light green parts of scallions; cook for 30 seconds.
- Add carrots, miso, and ginger. Whisk in 1C water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
- Season fish with salt, pepper, and lemon zest. Add to skillet with asparagus, cover , and cook 5-6 minutes.
- Serve over couscous, sprinkled with scallion tops.