One Pot Wonder: Salmon and Asparagus With Raspberry Red Onion Balsamic Reduction

That is a mouthful!  But a wonderful mouthful!  This reduction is sweet, a little spicy, tart…and just wonderful.  It would be great on a number of different things, and it rocked on this fresh caught salmon!  Plus who can argue with a one pot, super quick meal?! Inspiration for this lovely meal came from a great blog called apronstringblog.com.  It was originally a blackberry glaze that used blackberry preserves.  However, it has been my experience that preserves and jellies are crammed with sugar, often amongst other strange ingredients that are hard to pronounce.  So I decided to make it with fresh blackberries cooked down.  However, right after we got groceries, we also got very busy.  I forgot about the beautiful blackberries in my fridge until they had fuzzies on them.  😦  It made me want to cry!!  Luckily, I found some raspberries in my freezer!  And so this beauty was born…not too reminiscent of the original, but still salmon with a yummy berry sauce!  So let me share this creation with you!!   Here’s what you need:

  • 2 Tbsp Coconut Oil
  • 1/4 Small Red Onion, Thinly Sliced
  • 1 C Raspberries, fresh or frozen
  • 2-3 Tbsp Raw Honey
  • 2-3 Balsamic Vinegar (I used strawberry balsamic vinegar that we got in an adorable specialty shop in Lake Placid while on our anniversary.)
  • Pinch Red Pepper Flakes, Cumin, and Thyme
  • 1 lb Asparagus, trimmed
  • 1 C Unsweetened Coconut Milk
  • 1 to 1 1/2 Fresh Salmon
  • Salt and Pepper

And here’s how you do it:

  1. Preheat your broiler.
  2. Start your sauce first!!  Take out a medium sauce pan and melt the coconut oil over medium heat.  Add red onions and cook, stirring, until just starting to brown and caramelize.
  3. Stir in raspberries and cook for a minute or so.  If they are frozen, stir until they are mostly thawed.  Add raw honey to taste (I used 3 Tbsp and it was nice and sweet, but I know that not everyone would want it that sweet so feel free to use less.)    Let honey melt and stir to coat raspberries.
  4. Add vinegar and stir in.  Turn heat down to medium low and continue cooking until a sauce has formed from the raspberry juice.  Add red pepper flakes, cumin, and thyme.  Let simmer while you prepare the rest of the meal.
  5. Trim the ends off the asparagus and rinse.  Put a large cast iron skillet on the stove and pour coconut milk in the bottom.  Bring to a simmer, then add asparagus spears.
  6. Salt and pepper salmon, then place on top of the asparagus.  Cover pan and steam for about 8 minutes, until liquid is almost gone.
  7. Smear the raspberry sauce all over the salmon.  Slide the skillet under the broiler and cook for a couple of minutes, until fish is opaque and flakes easily with a fork.  Serve immediately!  🙂

 

Photo (1)

Gotta love one pot, fast dinners!! Have some peectures

Photo (2)

Thinly slice your red onion.

Photo (3)

Cook until starting to brown.

Photo (5)

Add raspberries and stir, cooking until they begin rendering their juices.

Photo (6)

Add raw honey and cook, stirring until meted.

Photo (7)

Add balsamic vinegar.  Continue cooking until raspberries have “melted” into a sauce.

Photo (8)

Stir in spices, reduce heat, and simmer until your salmon is ready.

Photo (9)

Place a large cast iron skillet on the stove top.  Pour coconut milk in the bottom of the pan and bring to a boil.  Add asparagus.

Photo (10)

Salt and pepper salmon, and lay on top of asparagus.  Cover and steam for about 8 minutes.

Photo (11)

Smear raspberry sauce all over salmon.  Slide under broiler and cook a couple minutes, until salmon is opaque and flakes easily with a fork.

Photo (12)

Yum!

Photo (13)

This glaze is amazing!!

Photo (14)

Photo (15)

 

 

Chronicles of a Chipotle Pepper; Entry 4: Southwest Style Meatball Skillet

This is a recipe I pinned from cinnamonandspiceandeverythingnice.com, because I thought it looked delicious!  (Spoiler: It was!).  The funny thing is, I had already decided to make this dish before I even realized that it called for a Chipotle Pepper in Adobo Sauce…I originally didn’t plan for it to end up in this series!  How fun is that?!  It was just…meant to be!  😉

I did change it up just a bit, because I was feeling energized and creative that evening, but however you make this its gonna be great.  I just watched a special on travel channel about meatballs.  Apparently it is a revolution.  I unknowingly joined the revolution.  The meatball revolution.  You should join too.  And make this skillet!  All you need is a little quinoa and you have a whole meal.  We both LOVED the flavor of these meatballs.  They were moist and packed with tastiness!  You gotta try!

 

So, here’s what you need for the Meatballs:

  • 1 lb Ground Turkey or Beef (I used turkey because it’s what I had in the freezer)
  • 1 Egg
  • 1/4 C Ezekiel Bread Crumbs
  • 1/2 tsp Chile Powder
  • 1/2 tsp Chipotle Chile Powder (Optional)
  • 1 tsp dried Oregano
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin
  • 1/2 Tbsp Dry Cilantro (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 1/2 Tbsp Dry Parsley (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 3 Pieces Turkey Bacon
  • Salt and Pepper…of course
  • 1 Tbsp Butter or Coconut Oil

And for the Skillet:

  • 1/2 Large Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1 Chipotle Pepper, Minced (With tsp of sauce)
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 C Corn
  • 1 1/2 C Black Beans
  • 1 (15 oz) Can Diced Tomatoes in juices
  • 1/2 C Broth (Beef or Chicken)
  • Tbsp Lime Juice
  • 8 oz Tomato Sauce
  • 3 Pieces Bacon
  • 1 C Uncooked Quinoa

 

And here’s how you do it:

  1. First things first:  Bacon.  We don’t want the bacon to be soggy…but we don’t want it to be too black either since it is going to continue cooking.  So get out your big cast iron skillet and get it cooked (all 6 pieces) until it is just barely starting to get browned.  Just a few minutes!  Now cut it into little strips for both uses: meatballs and skillet.
  2. Grab all of your meat ball ingredients (except the butter or coconut oil) and combine them in a bowl (including half of the bacon you just cut up!).  Form into balls (the original says golf ball sized!)
  3. In same skillet, melt the butter or coconut oil…hopefully you still have some of the bacon grease in there too, even though turkey bacon is lean it still produces a little of that goodness!!  Very carefully add the meat balls and cook for a couple minutes, turning to get a brown around the outside.  Remove from the skillet for now.  If you are using beef, you will need to drain some of the fat off at this point, but leave some to cook the veggies in.  🙂
  4. Add onion and cook until beginning to become transparent.  Add garlic and cook about 30 seconds more.
  5. Add Chipotle pepper, adobo sauce, paprika, and cumin.  Stir and cook about a minute more.
  6. Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.  Return meat balls to the pan along with the remainder of the turkey bacon.
  7. Simmer for 10-15 minutes, preferably covered.  Serve over a hot steamy pile of quinoa (to cook that, just boil 2 C water, add quinoa, and simmer for 12ish minutes ;))

Yaaaaay yummy!  Seriously super delish, we brought it to the church the next day for lunch cause we were going to be working there all day…and just ate it out of the Tupperware with a fork and enjoyed ourselves immensely.  The Rodgers family has joined the Meat Ball Revolution.  Will you?!

 

After you have partially cooked your bacon to just barely browned status, add all of your meatball ingredients (minus butter) to a bowl and combine.

Photo (8)Form into golf ball sized meat balls…

Photo (9)Heat butter or coconut oil in a large cast iron skillet.

Photo (10)Gently add meat balls…

Photo (11)Cook just a couple minutes, turning to get a browned color on the outside.

Photo (12)Remove from skillet.  If needed, drain some excess grease from the bottom of the skillet, but leaving just enough to cook your veggies in.

Add your onion. and cook a few minutes until beginning to become translucent.  Add garlic and cook an additional 30 seconds.  Stir in Chipotle Pepper, Adobo Sauce, Paprika, and Cumin.  Stir and cook about a minute more.  Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.

Photo (14)

Add meatballs back to the skillet, along with the turkey bacon.

Photo (16)Bring to a simmer, and let it cook about 10-15 minutes, preferably covered.

Photo (18)Yummy!

Photo (19)Pile on top of hot quinoa and enjoy!  We sure did!