February 27, 2016 Brunch – Salmon Omelet, Dinner – New Recipe. Teriyaki Grilled Swordfish and Shrimp, Spaghetti Squash, and Steamed Asparagus

February 27, 2016 Brunch – Salmon Omelet, Dinner – New Recipe. Teriyaki Grilled Swordfish and Shrimp, Spaghetti Squash, and Steamed Asparagus 

We slept in.  At around 9:00 I de-boned the meat from the poached salmon and froze some, refrigerated some and we decided to make an omelet with about 1 cup of salmon.  I diced 2 small yellow and 2 red bell peppers and about 3 T. of  onion, a sprig dill, and I sliced 2 mushrooms, while Suzette whisked three eggs. Suzette sautéed  the peppers and onions in butter. I then added the mushrooms, salmon, dill, some spinach leaves, and a large handful of mung bean sprouts.  Suzette added the eggs to the softened vegetables in the large skillet, while I diced about 2 T. of goat cheese and added that to one side of the omelet after the egg stiffed a bit.  Then I added the diced goat cheese and flipped one side of the omelet onto the other side and cooked it another minute.  I cut it in half and served the omelet. It was perfect; soft on the inside with a somewhat crispy crust. 

    I drank a small glass of Verdicchio with the omelet

Suzette wanted to teriyaki the swordfish I bought at Sprouts on Friday for $4.99/lb. so she made a teriyaki sauce with 7 T. Each of soy, sake, Aji Mirin and 1 tsp. of sugar heated to the point that the sugar goes into solution.  Then she put the fish in a freezer bag with the teriyaki sauce.  I was afraid the .7/lb. piece of fish was not enough meat, so I suggested we add 10 shrimp to the sauce.  We thawed and added ten heads off shrimp.  

At 6:00 after watching Hillary roll to a commanding victory in the S.C. Primary, we decided to heat some PPI spaghetti  Squash and steam some asparagus I bought at Sprouts on Friday for $.98/lb.  I had ridden to montano, so Suzette took over the cooking.  She soaked a PPI cedar board in the bath tub and then put the 1 ¼ inch thick piece of swordfish and shrimp on the board and placed the board in the propane grill. The shrimp cooked in a couple of minutes but it took ½ hour to fully cook the swordfish.  She steamed the asparagus and heated the squash in the microwave and I poured out the last of the Verdicchio di Castelli  di Jesi and chilled a bottle of white Italian 2014 Vernaccia di Gimignano Bellini (Total  Wine $11.99 discounted to $9.59).

   The PPI spaghetti squash

    The asparagus

The swordfish was blackened but tender inside and delicious.  Suzette it cooked until almost the end of the thirty minutes and then the board burst into flames and crisped the teriyaki on the edge of the fish.  As Suzette said, “I bet we could not do that again.”  Suzette lay the shrimp on top of the squash and I lay on the asparagus for a lovely presentation.  The w swordfish was delicious tender and flaky and flavored with the charred teriyaki sauce on the edges.  We both liked the crisp tannins of the Verdicchio better than the Gimignano, which Suzette thought tasted a bit musty.  

We watched Boyhood and liked the editing, but not much else about it.  

After a day of good food we went to bed around 10:30.

Bon Appetit