I love all things “Caprese”. Fresh mozzarella, tomatoes, and basil are such a classic and great combination of flavors. When adding these ingredients to a fresh vegetable, it can change a side dish from standard to something amazing. I decided to make roasted asparagus with basil roasted tomatoes with some fresh cubes of mozzarella. The flavors were incredibly fresh and satisfying. Instead of adding balsamic to this side dish, I made pan seared salmon with balsamic. The problem was that we only had a very small portion of salmon that needed to be split between the two of us. In order to stretch the dish a little further, I made some shrimp scampi to top the salmon. Yes it sounds like a lot of flavors, and it is, but all of the flavors work well together to create a really tasty dish.
For the salmon, I kept it simple. Pat the salmon dry and season with salt and garlic powder. Sear the salmon in a pan in a bit of olive oil on each side. When the salmon is cooked to your liking, add a few splashes of balsamic vinegar to the pan. Just to warn you – if you are too close to the pan – it will clear your sinuses with the vinegar smell. Turn the salmon so the seared crust can pick up the balsamic flavor and plate the salmon. Wipe out the remaining vinegar and again add a bit of olive oil. Add 2 grated garlic cloves to the oil and toss in the shrimp. Season the shrimp with some salt and garlic powder and add fresh parsley. Top the salmon with the shrimp and add a squirt of lemon juice and fresh romano cheese.
While the salmon and shrimp are cooking, roast asparagus in the oven at 375 tossed in olive oil. Also, halve some cherry tomatoes to roast alongside the asparagus. Both the asparagus and tomatoes are ready in about 12 minutes. Add some cubed pieces of fresh mozzarella and a perfect dish is prepared. Enjoy!
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