SRC: Lime Crusted Salmon with Sweet Potatoes and Peas

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Where Is My Spoon? written by Adina. Adina has an incredibly magnificent entrance into the culinary world, at least in my opinion! When she moved to Germany with her husband she didn’t cook because she “couldn’t even boil an egg.” In all honesty though, boiling an egg isn’t necessarily the easiest thing to do if you’re easily distracted… She learned to cook by reading through a cookbook in a new language! I mean, how impressive is that?!

When I received my assignment in my email I forced myself to decide on a savory dish. I felt like I was drowning in a wonderful world of sugar and needed to grab a life vest. I was beginning to regret my decision when I found Carrot Cupcakes with Blueberry Frosting and White Chocolate Apricot Cheesecake. If I hadn’t done Nectarine Caprese Salad last month for SRC I would have definitely gone with her Strawberry, Nectarine, and Quinoa Salad.

Ultimately, I decided to pick a dish that was fresh and light, Lime Crusted Salmon. Adina served it with sweet potatoes and peas. I decided to go with it! I hadn’t had peas in a long time and it reminded me of how much I enjoy the sweet veggie. Turns out I learned that my husband and 10 month old like them, too! Growing up, my favorite way to eat them were atop mashed potatoes. Turns out they complement sweet potatoes, too. A big thank you for introducing me to a new weeknight favorite!

Lime Crusted Salmon

Ingredients:

  • 2/3 lb salmon filet
  • 1 1/2 tbsp butter, softened
  • 2 tbsp panko
  • 1 lime, zested and sliced into wedges

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking dish.
  2. Combine butter, panko, lime zest, and S+P. Spread over fish.
  3. Place salmon in the baking dish and surround with lime wedges. Bake 12-15 minutes, or until the fish is flaked easily with a fork.

Mashed Sweet Potatoes

Ingredients:

  • 2 sweet potatoes, peeled and cubed
  • 1 tbsp butter

Steps:

  1. Place potatoes in a medium pot. Cover with water and season generously with salt. Bring to a boil and cook until potatoes are fork tender. Drain.
  2. Using a potato masher, mash the potatoes with the butter. Season to taste with S+P.

Peas with Mint

Ingredients:

  • 1/2 10 oz bag frozen peas
  • 1/2 tbsp butter
  • chopped mint, to taste

Steps:

  1. Cook peas according to package directions, or as desired.
  2. Toss with butter, mint, and S+P to taste.

*These recipes are modified from Adina at http://www.whereismyspoon.co/salmon-with-lime-crust/*

Easy Weeknight Salmon Dinner for #SecretRecipeClub from Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

To see the other bloggers who participated in The Secret Recipe Club this month click here:

Blogger CLUE: Spring Green Risotto

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Today is my first month posting with Blogger CLUE. Much like the game, this blogger society involves secrecy, fun, challenge and cooperation with the other game playing members. The good news about this, however, is that in the end, everyone’s a winner. All of the participating bloggers are assigned a blog to find, pick, and make a recipe. But the twist with this group is that there’s a theme! 

This month I was assigned A Spoonful of Thyme and had the task of finding a recipe utilizing spring vegetables. I was on a personal mission to use asparagus. It’s my favorite spring vegetable, and while we do enjoy it year round, it’s always better in season! I found three contenders: Spring Green RisottoPasta with Proscuitto, Asparagus, and Peas; and Warm Salad with Grilled Asparagus.

I chose the risotto for a few reasons: I already had mascarpone in my fridge, which is very rare, I’ve been wanting to try fennel, and my husband had been asking for risotto for a few weeks. Win – win – win!

We enjoyed this risotto for Easter supper! My 9 month old even enjoyed it! I wasn’t sure how he’d handle the peas but they didn’t phase him. Which makes me very excited. It’s been hard getting him to eat vegetables – other than sweet potato.

I made a couple changes to the recipe: by using what I had I combined chicken stock and vegetable stock to have enough liquid and instead of blanching the asparagus and adding it later, I chopped it up to about the size of peas and added it with the leeks and fennel.

Spring Green Risotto

Ingredients:

  • 5 C stock (chicken, vegetable, or a combination of both)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, sliced
  • 1 fennel bulb, chopped
  • 1/2 lb asparagus, diced
  • 1 1/2 C arborio rice
  • 2/3 C white wine
  • 1 1/4 C frozen peas, thawed
  • zest of 1 large lemon
  • 2 tbsp lemon juice
  • 1/3 C mascarpone cheese
  • 1/2 C grated parmesan cheese

Steps:

  1. In a pot bring the stock to a simmer.
  2. In a dutch oven, melt butter in olive oil over medium high heat. Saute leeks, fennel, and asparagus for 5 minutes.
  3. Add the rice, stirring to coat in the veggies, cook a minute or two. Deglaze the pan with the white wine. Once the wine has been absorbed add the stock a ladleful at a time. Stir often and add more stock after the previous addition has been absorbed.
  4. At the halfway point, add the peas and lemon zest. Season to taste with S+P.
  5. When rice is creamy remove from heat. (Note: You might not use all of the stock, although I did.)
  6. In a small bowl, whisk together the lemon juice and mascarpone. Stir into the risotto along with the parmesan cheese.

*This recipe is adapted from Kate at http://aspoonfulofthyme.blogspot.com/2010/05/two-fer-one-grilled-herb-shrimp-and.html*

spring green risotto | Sew You Think You Can CookHere’s a list of the other players of Blogger CLUE this month:

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