Once upon a time, I was a waitress at an Italian restaurant. I loved it. I loved seeing the tomato mustasched smiles of kids with their parents digging into a plate of spaghetti. I loved the warm appreciative glow in the eyes of two people, so very much in love, enjoying an appetizer of fried calamari. I loved the hustle and bustle of tour-bus crowds scrambling in, scarfing their buffet meals, and reluctantly leaving for their hotel.
This past week we were fortunate enough to come across wild salmon at the Costco. Their farm raised salmon is delicious and economically friendly, but this past visit all that was left was the wild salmon. It was so pink and vibrant it made the other stuff looked like canned fish in comparison. With the skin on and everything, it was a perfect change of pace.
We diverged from our typical cooking of the salmon just a bit, but it totally paid off. We used:
- One 2 lb salmon filet
- 1 Tbs ghee
- 4 cloves minced garlic
- 1/2 cup white wine
- Lemon wedges to garnish
I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).
Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂
Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper
- 4-5 asparagus stalks
- 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
- 1 egg
- 1- 2 thin slices of smoked salmon
- a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
- a small splash of coconut vinegar for poaching the eggs (optional)
- a sprinkle of salt*, pepper and chopped fresh dill to taste
- Peheat the oven to 400 degrees F.
- If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
- About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
- Meanwhile, bring a small pot of water to a light, rolling boil.
- Add a small splash of coconut vinegar if you like.
- Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
- Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
- Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
- Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!
*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!
From what Brent and I have read, clarified butter and ghee are more or less the same thing; and what we’ve noticed is that ghee can be expensive and somewhat hard to find, depending on where you live. So, what did we decide to do? Make our own. 🙂
While Brent was at work on Saturday, I tried my hand at making ghee. It was really easy! Here are the two sources I used today to guide my ghee making adventure:
I clarified 4 sticks of unsalted butter (2 cups) and ended up with 13 ounces (1.625 or approx. 1 and 1/3 cups) of ghee. So far, I’ve used it in a number of dishes and I think its tastes and behaves just like the ghee we bought at the store. 🙂
|This is the ghee we normally purchase at the store.|
|The butter cooking down.|
|After I spooned off most of the foam.|
|The straining is complete!|
|I was able to reuse the jar from the store-bought ghee and it was just the right size (13 oz).|