(I thought I posted this PRIOR to my trip to Chicago, but then I found it saved as a draft today.)
‘Member that roasted red pepper soup I was talking about forever ago?
Well, I thought I would just let you know that it turned out AWESOME!
When I was reheating the soup for dinner, I made my asparagus.
I call it my asparagus, because its the only way I will ever cook asparagus because it is the best and tastiest thing I have ever ingested. Trust me and peel some garlic.
As soon as the garlic becomes fragrant, I throw in my asparagus and cover it with dill:
I saute the asparagus over a medium-low heat (covered if they are really thick like these guys) and then spritz them with lemon juice right before I take them off the heat. Effing amazing.
Asparagus and red pepper soup need salmon. Yummy, thick salmon:
I always buy salmon fillets with the skin still on them because as you can see above, the fatty lining containing things like yummy omega threes and flavor is still intact.
When I broil the fish, those omegas are released into the fish and your absorption of them increases.
I broiled this salmon 10 minutes with the skin side up and about 10 minutes with the skin side down.
(I swear my oven is off, though, so make sure the fish is no longer fleshy inside and flakes easily with a fork.)
It was literally that easy. Except for the whole red pepper soup explosion thing.