Happy anniversary, Dash and a Pinch!!! (Part 1 of 3)

Holy crap!!!

It's been an entire year since I started this blog as a way to document my attempts at learning how to cook. It's been an amazing year, and I doubt I would have come this far if I didn't have the motivation of this blog to keep me pushing forward.

At this point I'd like to clarify that I have never been to a cooking school, class, seminar, what have you. I am a self-taught cook, who picked up everything she knows from the internet, cookbooks, and trial and error.

This means that I have had some fun disasters in the past year, but as a whole, I am proud of how far I've come in just 365 days. To celebrate my 1 year anniversary (let's be honest here, who thought I would keep this up this long?!), I am "recreating" my original disaster meal. My first posted recipes were of an unappetizing looking grilled cajun salmon, inedible grilled corn that caught on fire, and a good salad. Taking the main ingredients, I decided to put everything I've learned in one year into this meal. So enjoy the before and after!!!

Salmon:

Oh god. I shudder when I look at this picture.

I was having issues with my old grill that day. Mainly, the heating was SO uneven that my fish came out burned and undercooked simultaneously.  And then I chose to take an overhead picture, with flash (double shudder), on these horrific plates from the 1970's. If I had any dignity I would take this picture down from the internet, burn all copies onto a CD, shatter that CD with a hammer, and throw the pieces in the microwave. And then bury it, just to make sure it's really dead.

But, I like to look at it every once in awhile, so that when I look at my more recent, and much sexier food pictures, I swell up with pride.

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

Now, I know that corn and salmon do not really go well together. But, as I made them together 1 year ago, so I had to pair them again. This made the food styling particularly difficult, but I'm fairly certain the salmon stands out enough on it's own.

Grilled salmon with citrus salsa verde:

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

  • 2 large oranges
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 scallions, finely sliced
  • 3 tablespoons chopped fresh mint leaves
  • 2 tablespoons capers, rinsed, drained and coarsely chopped
  • 2 tablespoons orange zest
  • 1 teaspoon lemon zest
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Vegetable or canola oil, for oiling the grill
  • 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
  • 2 tablespoons amber agave nectar
  • Kosher salt and freshly ground black pepper

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

Peel and trim the edges off the orange. Slice through the membrane and break into segments, then add those to a medium bowl.

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

Add olive oil, chopped parsley, lemon zest, orange zest, lemon juice, chopped mint, sliced scallions, capers, red pepper, and salt/pepper. Set aside until you're ready to cook the salmon.

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

For the salmon, preheat the grill over medium high, and oil the grates with canola oil to keep the fish from sticking. Brush both sides of the salmon with the agave nectar, then sprinkle with salt and pepper.

Grill each side for 4-5 minutes, or until fish is cooked through.

salmon, grilled, fish, summer, giada, food network, recipe, spicy, salsa, citrus, lemon, mint, parsley, salsa verde, green, chilled, tangy, delicious

Serve with the chilled salsa verde on top!

This recipe was gorgeous, especially when compared to how disgusting my first salmon recipe ended up looking. Bright, cheerful, tart, and a little bit spicy. And though I still occasionally have trouble keeping my salmon from falling apart on the grill, I think we can safely check this one of the list as an improvement from last year.

The original recipe, click if you dare. 

The recipe for this salmon

 

Part 2 to follow: The corn! 

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One thought on “Happy anniversary, Dash and a Pinch!!! (Part 1 of 3)

  1. Happy blogoversary!! And don't worry, every food blogger has photos like your first ones in their archives - we all have to start somewhere! It's always nice to look back and see how far we've come. 🙂

    Reply

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