First of all, thank you so much for the warm welcome in regards to Tim’s post. I think he is secretly bubbling inside with joy and is thrilled to be a part of Savor the Rainbow. I’m just excited to read his lovely writing ;). It’s quite a treat.
This week is a bit unusual as we both took time off in order to head down to Houston first thing tomorrow morning. Tim drives. I sleep. I’m so thoughtful this way ;). My sister-in-law is getting married on Thursday, and we couldn’t be more ecstatic. Oh, and a bonus is that she’s getting married at the same location where we said our “I do’s” 6 years ago! I wonder how much the place has changed. I have an inkling that I’ll shed a tear…or two. No floodgates this time. And of course, this weekend is Easter so I plan on fasting from all things technology to reflect on all that Jesus, my Savior, has done for me and rejoice in his resurrection. I hope you have a blessed weekend!
A week away from home means it’s fridge clean-up time. Tim, knows exactly when this time comes around as the same cast of characters start to appear over and over again in “different” dishes – my effort to empty the refrigerator crisper with the quickness. I do a fine job at that. However, these “creations” are not ones that scream out “take a picture!”. Cleaning out the fridge = I’m getting ready for a trip = I don’t have time to address the “you eat with your eyes” aspect of the culinary arts.
However, yesterday was wayyy out of the norm. To Tim’s surprise, I presented him with a “well thought out” meal that was visually appealing as well. I like to throw a curve ball every now and then to spice things up ;). The mission, however, remained the same – no produce gets left behind. These are what I had on hand – lemongrass, ginger, green onion, broccoli, and cherry tomatoes. And this was their fate…
Adapted from Woman and Home
- 4 salmon fillets
- 2 lemongrass stalks, tough outer layer removed, stalks finely chopped
- 2 Tbs low-sodium soy sauce
- 1 Tbs fish sauce
- 1 Tbs rice vinegar
- 2 Tbs green onion, chopped
- 1 Tbs sweet chilli sauce
- 1 Tbs lime juice
- Combine lemongrass, ginger, soy sauce, fish sauce, rice vinegar, chilli sauce, lime juice, green onion. Place the salmon fillets in a ziplock bag and pour the sauce in. Marinate in the fridge for at least 2 hours or up to overnight.
In continuation with my Whole Grains Series, I chose to pair the salmon with a refreshing barley salad. I’ve been obsessed with barley lately and have been adding it to everything! Hint hint…more recipes to come!
Be sure to look for hull-less barley rather than pearl barley. “Pearled” essentially means that the bran has been scored or partially removed in order to allow for quicker cooking time and therefore is not a whole grain. I love hull-less barley for its earthy yet sweet flavor and the chewy texture. As for the yield, 1 cup raw = 2 2/3 cups cooked. Hope you give this nutrient-dense whole grain a try! It is sure to keep you full and satisfied.
I would like to take the time to thank Bob’s Red Mill for sending me this wonderful assortment of whole grains! I can’t wait to try every single one of them!
Barley Salad in Asian Vinaigrette
- 1 tsp grated fresh ginger
- 1 tsp sugar
- 2 tsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp fish sauce
- 2 Tbs lime
- 1 tsp garlic
- Any vegetables (I used cherry tomatoes, green onions, broccoli)
- Take 1 cup of barley and add it to 3 cups of water. Cover the pot and bring to a boil. Lower the heat and simmer for about 45 min-1 hour until the water has been absorbed.
- Prep the veggies. Combine sauce. Serve.
– Have you cooked with barley before? What are your favorite ways to enjoy it?