Thursday, April 8, 2010

Adventures in Grilling: Volume 1 - Seafood

Newsflash, asparagus is in season right now so look for it on sale and looking fabulous in the supermarket. In searching for a recipe that’s appropriate to serve with asparagus on the side, I remembered this South Beach Diet salmon dish that I made a few months back. I’ll give credit where credit is due, I didn’t make this dinner. Gasp! My husband Joe tackled this one all by himself. Pretty snazzy job if I do say so myself, but since I’m the diet guru of this duo I’ll give you the rundown on the recipe. This Salmon with Creamy Lemon Sauce calls for broiling the Salmon in the oven. Since we have a new addition to our one bedroom apartment (a tiny little grill for two), we opted to grill the whole meal. Brush the salmon with some olive oil as well as brushing a little on the grill so the fish doesn’t stick. Season with salt and pepper and grill the fish for a few minutes on each side. While you’re at it, do the same with the asparagus and grill the vegetables until they start to char on the outside. I’ve never had grilled asparagus before. I always steam it. Well, this grilled version was FAR superior. It looses some of the wet sliminess and takes on a more nutty and smoky flavor.

For the sauce, instead of making a legitimate cream sauce, you make a “cream-like” sauce using sour cream as the base. The original recipe uses fat-free sour cream, but I prefer the reduced-fat. For all of you traditional cooks out there, I know sour cream probably doesn’t sound like much of a cream sauce to you, but you do get the same effect with the sour cream and you save a TON of fat calories. I’m reading Julia Child’s, “My Life in France” and I’m sure the Queen of Butter herself would be appalled at a cream sauce made with anything but real cream! The sauce is really creamy and the lemon/caper combination is a nice sour note in contrast with the fatty fish. I really like this dish. It’s super easy to put together on a weeknight and it looks fancy enough that you could pass it off as special-occasion fare without any carbs or guilt. Bon Appétit!

* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.


Salmon on Foodista

No comments:

Post a Comment