Salmon and sweet potato soup part deux

I just finished cooking the last meal of adult weekend! Cynthia made a caprese salad with fresh mozzarella, tomatoes from a local farmers’ market, and basil fresh from Vini’s garden.

We also made salmon, which neither of us had ever done before. I can’t necessarily give a recipe, but here are some step by step instructions:

1. Cut salmon fillets in half so they are half as thick as they were originally.
2. Grease two trays with butter, much the same way one might grease a pan for baking banana bread or applesauce cake (it helps to put things in terms of what I’m used to).
3. Place the fillet halves on the buttered sheets, and then pour more melted butter on top of them. At this point, season with salt and pepper. In order to better distribute seasoning and butter, flip the fillet halves over and salt and pepper them again.
4. Rub some chopped dill into the fillet halves. Then place sprigs of dill (to be removed) and thin slices of lemon (to remain) on top of the salmon.
5. Broil the salmon for not very much time — it took like 5 minutes to cook our salmon.

To serve, we cut them in half again, I think … Cynthia did that part.

Finally, we made the sweet potato soup from the first entry — the blog has come full circle! This time, it was improved for the following reasons:

1. We had a functional blender! The soup was pretty hot when we blended it, but it worked when we (a) filled it only half full (b) took out the stopper from the lid and instead held a dish towel over the top.
2. Instead of using straight water, I used half water and half vegetable stock. Unfortunately, this rendered the soup inedible to me, because our bullion cubes have whey in them, so I can’t speak to the taste of the soup.
3. I put in slightly more sweet potatoes than necessary. I love sweet potatoes all the time.
4. No parsley. Parsley was just bringing it down.

Successful soup:

Perhaps I will make something delicious during intersession (which includes tomorrow just), or some delicious vegan option during the session. I’m also in charge of overnights next session, meaning I get to decide what we eat on backpacking trips. Otherwise, I will be back to tell you all about cooking pasta, cheese, and other bland things for the 8-10 year olds in a couple weeks.

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