Broiled Teriyaki Salmon & Polenta with Wild Mushrooms Recipe Recipe
I can feel your angst. It’s only Wednesday and the weekly menu that you planned out so carefully on Sunday has been turned upside down and back again. You’re officially out of ideas, time and energy, and the drive-thru is starting to seem like a fabulous idea. And to boot, that awesome side dish that you planned for Friday’s dinner party just got shot out of the air when you found out that one of your guests has a “thing” against asparagus.
Well, I’m not going to be so presumptuous to say that I’m tying on a superhero’s cape and shiny disco boots, and flying to the rescue. But I am happy to tell you that I have a couple of recipes that could turn angst to contentment.
As a side note that has absolutely nothing to do with salmon, polenta or cooking…I looked up “content” and “contentment” at thesaurus.com in hopes of finding an “A” word to go along with “angst”. Do you know what it gave me instead? “Fat, dumb and happy.” Huh.
Moving on.
These are a couple of recipes that I made for allParenting.com in April. If you’d like to check out the other recipes I wrote for them, peruse the list here.
(Note: Remember to pop over to this post to link-up your favorite Cinco de Mayo food and cocktail recipes. I’ll be choosing my five favorites and featuring them on Saturday.)
Broiled Teriyaki Salmon
It must have something to do with the sweet and savory flavors of this recipe. My family absolutely adores it. The sauce is not one of those teriyaki mixtures with a suspicious texture that glops out of a glass bottle. Instead, it is made from ingredients that you likely have in your fridge and pantry…soy sauce, rice vinegar, ginger, garlic, and so on.
And what’s the trick to a tender, juicy piece of salmon? Well, I’m sorry to say that there’s no trick other than “Don’t overcook it!” Remember, the fish will cook for a couple of minutes once you remove it from the oven, so it’s okay to pull it out if it’s slightly underdone in the center.
Serve the salmon over rice, on top of rice noodles, alongside a vegetable stir-fry or with a patridge in a pear tree. It’s great any way it comes.
Head to allParenting for the recipe.
Nutritional data (1 fillet): Calories 313.8 / Total Fat 21.6g / Saturated Fat 4.6g / Cholesterol 60.0mg / Sodium 686.8mg / Total Carbohydrates 6.6g / Fiber 0.2g / Sugar 5.5g / Protein 23.8g / WW (Old Points) 8 / WW (Points+) 8
Polenta with Wild Mushroom Ragout
Well, if asparagus isn’t going to make the grade for your dinner party guest, then perhaps polenta will turn picky to placated.
You see what I did there? Alliteration. Picky…placated. That’s all that I was looking for earlier when thesaurus.com shook my faith in online resources.
Polenta may be one of those dishes that you never dared to cook at home. It received the “restaurant only” stamp of approval. It took me a long time to pull out the Simple Green and rub that stamp away, and now I’m wondering what took me so long. Polenta could not be any easier to make. And when you pile mushroom and fresh thyme over top, there’s just no way you can go wrong in the eyes of any dinner guest.
Head to allParenting for the recipe.
Nutritional data (1/4 of the recipe): Calories 222.1 / Total Fat 9.7g / Saturated Fat 3.7g / Cholesterol 14.0mg / Sodium 1268mg / Total Carbohydrates 24.0g / Fiber 2.1g / Sugar 3.0g / Protein 8.9g / WW (Old Points) 5 / WW (Points+) 6
healthy,
- mushroom,
- polenta recipe,
- recipe,
- salmon recipe,
teriyaki