Long overdue update

Sorry to have taken so long to update. The semester is more than halfway over and the work keeps piling up. I was also in Spain for a class for a week earlier this month (and got quite a few recipe inspirations, so check back for what I come up with!). In the last few days, I've made quite a lot:

1) White-whole wheat banana almond bread from the King Arthur Whole Grain Baking Book

2) Chicken-veggie soup, this time with lots of the season's first kale

3) Turkey hash with poached eggs

4) Salmon in tarragon broth

The last one was inspired by a dinner I had at a favorite local restaurant over the weekend while my best friend was here to visit. Salmon first pan-crisped in olive oil, then finished in a tarragon broth with wild mushrooms and asparagus and mashed potatoes. So good. Here's my attempt at it:

Salmon in tarragon broth

-One 1/2 lb. salmon fillet, washed and patted dry

-1 cup vegetable broth

-2 tbsp. olive oil

-2 scallions, ends removed and rinsed clean, chopped into 1/2" slices

-1 clove garlic, minced

-1 tbsp. fresh tarragon leaves

-2-3 asparagus spears, chopped into 1/2" slices

-Whatever wild mushrooms you like, chopped into 1/2" slices

Heat 1 tbsp. of the olive oil in a wok (sounds crazy, I know. Just go with it) over medium-high heat. Add garlic and then salmon. Cook salmon about 4 minutes/side, until crisp. Add broth and other remaining ingredients, cover and cook for about 15 minutes or until vegetables are just done. Serve over mashed potatoes.

If you want the hash or soup recipes, let me know! I have a final this week, a paper due next week and the MPRE, so postings might be light, but I'll be back soon!

Much love,

Kira