As much as I absolutely love the fall months, I’m not quite ready for summer to end. I’m holding on to every fresh berry and ripe tomato I can get my hands on and I’m especially not ready for Hobby Lobby to be filled with scarecrows and pumpkins. Don’t get me wrong, fall is probably my favorite time of year, but I don’t want to skip the end of summer. Given the fact that it won’t get even slightly chilly here in Louisiana until maybe mid-October, I guess I have a bit more time.
For me, salads are the best thing to eat in the summer. And even though I could certainly make this salad in the fall or winter, there’s something summery about it. The tangy feta and spicy chipotle make this easy dish flavor packed.
For a heartier salad, add some chopped rotisserie chicken or mixed greens and avocado. But without any of those things, this is still a hearty and delicious salad.
Happy end of summer!
For the salad:
2 cups of plain cous cous
1 1/2 cups fresh or frozen corn kernels
1 can (15oz) black beans, drained & rinsed
1 cup crumbled feta
A handful of blue corn tortilla chips
optional: chopped rotisserie chicken, sliced avocado, a handful of mixed greens
1 Tablespoon olive oil
1/2 Tablespoon chopped chipotle chile in adobo (found in a small can on the Mexican foods aisle)
1 garlic clove
1/2 teaspoon salt
1/4 cup of water
Cook cous cous according to package directions, fluff and scoop 2 cups into a large bowl. Add drained & rinsed black beans, corn. Add chicken if using.
In a blender combine dressing ingredients. Add to cous cous mixture and stir to combine.
Place salad ingredients in a bowl on top of a handful of mixed greens if using. Top with a sprinkling of feta, cilantro and avocado. Serve with tortilla chips.
Hi! I realize I have been a bit absent for a while and I hope some of you have noticed as well! (I like to think I’m not the only one reading this blog). Turns out, moving to a new city, starting a new job, making new friends, and helping start a new church are all, well, new and time consuming. Time consuming in the best sense, of course. Our lives have been jammed packed with meeting people and we’ve loved every minute of it! So while, yes, I’m still cooking, documenting meals has been a bit on the back burner, although the food hasn’t (ha). Actually, I’ve been doing quite a bit of cooking as I am responsible for our church dinners that we do every Sunday evening. We started with about 20 people and are now up to 40+ people, so needless to say, it’s a large, but fun task. I’ve enjoyed thinking up delicious but inexpensive meals to prepare for a crowd like italian sausage and creamy basil pasta, my mom’s white chicken chili, nana’s homemade macaroni and cheese, and desserts including multiple versions of rice crispy treats (think reese’s puffs and froot-loops), cupcake brownies, and sopapilla cheesecake.
Today, however, I’m just cooking for my husband and I, so I’d like to introduce to you my mama’s absolutely delicious and tasty Teriyaki Salmon. This salmon recipe is a family favorite as my mom used to make it every Monday night for a few years. The salmon soaks up a tangy sweet marinade which can later be boiled to make a sauce for serving. Served with cous-cous and roasted asparagus this is a must make for company, family, or just an evening meal. It’s the kind of meal that looks and feels special but is relatively simple to make and inexpensive, especially if you find salmon on sale.
This is also a great recipe to try for beginning fish lovers as salmon is not too fishy, has no bones, and the marinade flavors it beautifully. Please enjoy and be on the look out for more consistent Newly Bread updates!
Teriyaki Salmon with Roasted Asparagus and Cous-Cous
from my mom
1.5 lbs fresh Atlantic Salmon
1 bunch asparagus
1 box of cous-cous with seasoning packet (I like the Near East brand)
2 tablespoons olive oil
sprinkle of sea salt
1 teaspoon garlic powder
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup dry white wine, optional
2 Tablespoons vegetable oil
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon black pepper
Rinse the asparagus well and chop off the ends. Put on a baking pan or shallow dish and cover with 2 teaspoons olive oil, garlic powder, and sea salt. Bake at 450 degrees for 10-15 minutes to your desired crisp-ness.
Prepare cous-cous according to the package instructions.
Combine orange juice, soy sauce, wine, oil, ginger, mustard, lemon juice, sugar, garlic and pepper in a shallow dish or large zip top plastic bag, add salmon. Cover or seal and chill 30 minutes or longer, turning once. Remove salmon from marinade, reserving marinade. Place salmon in a 9 X 13-inch pan. Bake at 450 degrees for 10 minutes or until fish flakes easily with a fork. Bring reserved marinade to a boil in a small saucepan, reduce heat to low and cook for 6 to 8 minutes. Serve marinade over salmon, cous-cous, and asparagus! You can also through in a chunk of fresh bread as you’ll want to sop up as much sauce as possible! Enjoy!