Tuesday, November 13, 2012

Warming Soup n' Salmon

You'd think all I love to do is run, but I actually love playing with my food too.  Before I quit my other blog to work on this one more, I used to post foodie stuff.  Running can be a pretty full time job though, and I just didn't have enough time to put the kind of work into the other website that I wanted.

Today I made soup for the first time this fall. Soup is usually a staple for me, but I've been a bit lazy about making food, opting for an apple or banana or handful of nuts between work and running.  Motivation comes in unusual ways sometimes. I found out that I have an ulcer and I am trying to eat simpler stuff. Soup seems like a good option  My acupuncturist told me I need more warming herbs, hopefully they won't be an issue with the ulcer.  This soup was pretty freaking good.  I mean really good.  I'm glad I made it, I was planning to juice a bunch of veggies, but the soup was good for a cold day.  I added baked copper river salmon to it.

here is what I included:

Warming Fall Soup
bag of fingerling potatoes
2 russet potatoes
4 carrots
bag of Brussels sprouts
2 fresh tomatoes
7 whole garlic cloves (a lot)
2 TBS ginger root, chopped and peeled
1 onion
3/4 # copper river salmon (baked & added in pieces) see below for salmon recipe

with these herbs/spices:
aforementioned ginger and garlic
1 tsp red pepper
1 tsp black pepper
1 tsp sea salt
Salmon wrapped in seaweed with lemons
Sweet & Sassy Seaweed Baked Salmon
2 sheets of nori
1/4 cup mirin sweet cooking wine
4 TBS fresh lemon juice
3 TBS olive oil
curry powder
4 wedges of lemon

Place the salom in a cooking dish on top of one of the pieces of nori.  Pour olive oil, mirin, and lemon juice over the top of the salmon. Sprinkle curry powder over that and place lemon wedges on top.  Use last sheet of nori to cover the top of the salmon.  The idea is to wrap the salmon in the nori.  Wrap it in such a way that the nori sticks to the salmon and lemons.  You can tuck the edges underneath the salmon.  This helps give it flavor and keeps it from baking too quickly.  Oven preheated to 350F.  Cook for-who-knows-how-long just don't overcook it!! I often turn the oven off as it gets closer to being done and let it cook more slowly.  Makes for more tender salmon. 

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