Last night, we experimented for dinner. And that
experiment turned out to be… one big “eh.” Not exactly successful, but not
exactly unsuccessful. It happens.
I made Poached Salmon Pasta Salad from Laaloosh, using
frozen salmon fillets that I purchased a while back. A few modifications, based
on the ingredients I already had at home. Here’s what we learned:
- Poaching salmon is easy! Water, white wine, lemon juice, and shallots make for a delicious cooking liquid. I think that, next time, we’ll just poach the salmon and eat it by itself.
- We don’t like capers. The recipe called for three tablespoons – I only put one, and we still both recoiled a bit from the taste.
- I like a Greek-yogurt-based sauce more than C does. Even with a spoonful of honey added, it was a little too tart for him.
- We can poach! This was definitely one for the “new recipes” item on the 25 for 25, so chalk one up in that category.
- This is going to make smelly leftovers, and I will be the leper of the office. Sigh.
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| Poached Salmon Pasta Salad |
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| So much potential. |
I should have taken a picture of the salmon poaching,
because that was far more exciting, but I forgot. Whoops.
To add to the situation, my sister sent me this picture
of her dinner last night:
Homemade pizza. We were jealous.
On the bright side, this was a filling meal, and pretty healthy. The fish and yogurt were great sources of protein, and having a little bit of whole-wheat pasta got us our carb fix, without overdoing it. However, we probably won't make it again. Using my mom's official rating scale, I deem this one a recipe I wouldn't serve to company. Oh well!
Anyone else have a meal fail lately? Tonight's menu features pork tenderloin - which is relatively foolproof!
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