Mustard Glazed Salmon

I love honey mustard, maple mustard, or really any sweet and tangy mustard flavor.
Original recipe by The Kitchn

I modified this recipe a bit. (A bunch). Instead of dijon mustard, I used Sweet and Hot mustard, and instead of white wine vinegar, I used white modena vinegar- basically a white balsamic. I suppose I could have cut the brown sugar, but I have a sweet tooth when it comes to the savory. I marinated for longer than 15 minutes, maybe closer to 25 minutes. Basically, I let it marinate for a while whilst I did other kitchen things.

But, the biggest modification I made was in the cooking method. Here's the thing. I have an irrational fear of using the broiler. This may be related to an incident about 12 years ago when I tried to use the broiler to make s'mores.

Side note: blogging really is like therapy. I only just now recalled this frightening memory, thus recognizing the origins of my broiler phobia. Perhaps now healing, and broiling can begin.

Anyway, instead of broiling, I roasted the salmon. It is still tender and full of sweet mustardy deliciousness!

Notes from Cooper: before I came to live with Mama, my old human fed me McDonald's hamburgers with mustard and pickles. Mama never lets me have McDonald's, but she does let me taste mustard and sweet mustard is SO good. Also, Mama put the salmon on the dachshund platter so it's all for me.

Comments

Sesame Maple Roasted Tofu

Original Recipe by Eating Well This is the second time I've made this recipe. The first time I made it, I was shocked that I had never roasted tofu before. It was so good, and hit the sweet and savory notes I love so much. This week, the modification was adding cubed eggplant to the first roasting. More veggies and more servings! Notes from Cooper: when Mama was making stupid tofu, Auntie Casey was cooking ground chicken. Just sayin'

Szechuan Tofu with Cauliflower

Before I started my fitness journey, I loved Chinese takeout. Truth be told, I still do, I just rarely indulge now. This recipe satisfies the craving and is fun to make! Original recipe by Cooking Light As always, I start by pressing the tofu. While that is happening, I prep all the veggies and prepare the sauce. The cooking comes together quickly. The result was spicy, satisfying and healthy. I ended up freezing the portions. The freezing actually seemed to give more texture to the tofu and deepened the flavors. I'll make it again! Notes from Cooper: Mama calls this "szechuan" tofu. I think she's pronouncing "stupid" incorrectly.

Broccoli Steaks with Tofu Fries

Original recipe by Cooking Light First modification is not even a modification per se but how I always cook tofu. I like to keep tofu on hand and as soon as I get it home from the store it goes in the freezer. Freezing tofu gives it a chewier and more toothsome texture. I always press my tofu once it is thawed. I put it between two plates and weigh it down with the official household culinary brick. (pictured below) "Official Culinary Brick" Now that my tofu is sliced and getting a second pressing, I'm doing my first real modification to the recipe. It says to microwave the broccoli in water covered in plastic wrap. The real cook in our household does not allow us to keep plastic wrap on hand unless she is making Christmas cookies. So I guess we will do without and see what happens. Another procedural modification: I always line my baking sheets with foil or parchment depending on the use. For this recipe I'm using foil. A few modifications in seasoning. De...

Cooking with Cooper

Search This Blog