March Blog Circle | Favorite Recipe | NH Photographers

It’s that time again – time for our monthly blog circle party.  A few of New Hampshire awesomest portrait photographers have formed a monthly circle where we pick a theme and interpret it in our photographs.  Last month was What Love Looks Like and this month we are focusing on a Favorite Recipe.  You may have followed a link here from Erika Follansbee Photography (and how yummy does her dish look?  I see myself making that soon!) or you might be a regular reader.  Welcome, no matter how you got here and I hope you find something tasty to look at!!!

One of my favorite hobbies is to cook and create new dishes.  Narrowing it down to my favorite wasn’t going to happen since I have so many.  I chose salmon because it’s one of my favorite protiens and because it’s so quick to cook, tasty and heart healthy.  I also really like bell peppers, while unfortunately my husband does not, so for the past 7 years I’ve had very limited access to them.  He’s away on a business trip though, so I decided to make the most of it and pepper it up!  Here is Salmon en Papillote (Salmon in Paper) – a fantastic and healthy way to cook fish or even chicken.

Let’s start out with our main star and supporting cast (really you can choose any veggies you’d like):She’s a thing of beauty…and did you know the Omega 3’s in salmon can speed up your metabolism, lower bad cholesterol(LDL), raise good cholesterol (HDL), help improve memory and help fight against macular degeneration?  And as a photographer I do NOT want macular degeneration!So we’re going to slice up our veggies and get out a sheet of parchment paper.  Put your salmon in the middle of the sheet, sprinkle with a little sea salt, black pepper and your favorite seasonings (I’m on a smoked Spanish paprika kick at the moment…ask me about my Maple Glazed Salmon – that paprika is a superstar!).  Then toss your veggies in (is that a euphemism?) and drizzle with a teaspoon of olive oil and a squeeze of lemon juice.  It’s your meal add none or a quart – whatever floats your boat.  Fold your parchment paper in half and then begin folding the edges over each other to seal (I usually fold the last edge over a few times).  Then stick those packets on a cookie sheet in an oven that’s been preheated to 425 degrees Fahrenheit.  Let this cook for about 15 to 20 minutes (depending on the thickness of your fish – and chicken will probably take a tad longer).In the meantime I started sautéing some garlic and shallots in a pan with 2 teaspoons of olive oil.  Once they were soft (NOT brown – garlic can get bitter if it browns too much), I added a package of baby spinach and gave it a couple tosses.  Then I turned off the heat and covered the pan and let it just hang out while the fish cooked.Then like magic you have a rainbow on your plate!I cooked up some brown rice to go along as a starch.  So here I have 6oz of salmon, 2/3 a cup of brown rice and lots and lots of veggies.  It was soooo tasty, and if you’re on Weight Watchers like me – 13 points for this filling meal!

I’ve got lots more yummy recipes to share, and once my personal blog is up and running I’ll stick them up there.  Do you have a favorite recipe?  Feel free to share with me in the comments – I LOVE to cook new things!  Let your eyes and taste buds carry you on to Stephanie Johnson’s epicurean adventure over at Concord’s Princeton House Photography.

Ingredients

2 6oz Salmon Portions

1 red bell pepper sliced

1 orange bell pepper sliced

10 halved cherry tomatoes

1 scallion chopped

2 cloves of garlic sliced

2 tsp olive oil

2 Tbsp lemon juice (or to taste)

2 lemon twists for garnish

sea salt to taste

black pepper to taste

seasonings to taste

Bag/Box of fresh Baby Spinach

1 scallion chopped

2 cloves garlic minced

2 tsp olive oil

squeeze of lemon juice

Comments

comments