easy

One of my Twitter friends tweeted this recipe that was on Pinterest.

Coincidentally, I was planning to make a salmon dish for dinner that night.

So, I decided to try out the new recipe instead and it was totally easy.

Pecan crusted Salmon adapted from The Girl who ate Everything : serves 2

1 piece of salmon (161 grams), sashimi grade, cut in half

1 tablespoon agave nectar
1/2 shoyu (soy sauce)
1 handful pecan, chopped
several grinds of pepper

Bake in 425F (220C) oven for 15 minutes

NOTES: First off, according to the author this recipe is from Weight-Watchers, which surprised me.

I used sashimi grade salmon because I'm lazy and didn't want to run into any bones while eating.

The original recipe used honey, but I wanted to try using agave nectar. From what I read on the internet, to substitute honey with agave nectar is an even exchange, so you don't need to re-calculate anything...woot!

Also, the original recipe was for 4 salmon filets, but since my pieces were smaller, I cut back the amount of "sauce"/marinade.

The author notes that she marinates the fish overnight, I think I'll do this the next time (without the nuts). Then just before baking, I'll sprinkle the nuts.

My topping got a bit burnt because my oven element was kind of low (it moves).

I served this with some rice and also some sauteed spinach and brown mushrooms. The salmon gets a little sweet-salty, with a nice crunch from the pecans.

I'd definitely make this one again.

It's Friday the 13th (eep!) hope you have a great weekend.

from omiyage comes fajitas

Recently when my cousin came to visit us, he brought with him some local products as omiyage (gifts) from where he lives in Arizona.

I have not seen agave nectar here but have seen it recently on many blogs, so I think I will use them as reference when I use this. This product was actually a product of Mexico but distributed by the Patagonia Honey Company.

The Fistiki Farms pistachios that he gave us were delicious. I love the hickory mesquite flavor. We had them along side our fajitas.

The tequila lime fajita recipe came from the Queen Creek Olive Mill website. They make olive oil and infused olive oils. The Mexican lime infused olive oil was perfect in their fajita recipe. While cooking, the citrusy aroma filled the air.

I didn't have white balsamic vinegar so I used dark balsamic vinegar. I also didn't have tequila so I left it out as it was optional. The recipe was easy to follow and there was not much prep work to do either, just slicing the veggies. I added more colored peppers than the recipe indicated and also added some white onion too. We also had some salsa, cheese and olives in our fajitas.

We had our fajitas and pistachios with a glass of Frei Brother's 2006 Cabernet Sauvignon. Since we don't have many chances to eat Mexican food here, this was a great way to fill our craving for it. It was a great dinner. (Thank you!!)