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Cedar Rapids, Iowa 52401
Mad About Food: Some like it hot
Whether you choose hot or mild Giardiniera pepper on your salmon, pairing it with seasoned asparagus and roasted potatoes means you’ve got a delicious summer meal
The year is flying by. It’s already July. Summer is in full effect and the city is alive with activity. School is out and the pools are open. We’re out biking on the trails during the day and having ice cream in the park after supper. Just be sure to embrace and enjoy every moment.
Summer brings out every form of life. Some we love to see and others we buy repellent for. Fishing is certainly a favorite pastime in summer, so I decided to make one of my new favorite meals — Giardiniera Pepper Salmon with Seasoned Asparagus and Garlic Potatoes.
I came up with this recipe because I love salmon and was about to do a jerk salmon on yellow rice, but then I saw the jar of Giardiniera peppers on my island and thought “Why not?”
Once I smelled the peppers I did away with the rice idea and settled on asparagus and potatoes instead, and I was not at all disappointed. The tangy mild spice and crunch from the veggie/pepper combination of the Chicago Style Giardiniera peppers pairs so well with white wine vinegar and lemon juice. I know it sounds tart, but trust me, it is not.
The seasoned asparagus and garlic potatoes balance the meal harmoniously to the point you have to close your eyes and twinkle your toes with the very first bite.
I’m such a foodie. I love pushing the envelope. The best compliment is when a person says they didn’t eat something until they tasted mine, and then they place an order for it. That right there is better than money, in my opinion.
Just like most of my recipes this one is versatile. Add sauces or fruit or subtract and substitute. Either way you do it, make this dish your own. Bacon can be added to any — or all — portions of this summery meal. You could even make this foil-packed meal on your grill instead of the oven. I’ve never been camping, but you could meal prep it and bring it in foil, containers or Ziplock bags. I don’t suggest marinating the salmon long because the flavors are so pungent just from baking it.
I know you are excited to try your hands at this yummy recipe, so let’s roll up our sleeves, wash our hands and get started on creating our very own version of Chicago Style Giardiniera Pepper Salmon with Seasoned Asparagus and Garlic potatoes.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Recipes
Salmon with Giardiniera Peppers
Total cook time: 30 minutes
Ingredients
4 3.5-ounce portions of salmon
1 12 ounce jar of Chicago Style Giardiniera peppers (I use mild)
4 tablespoons Tone’s Louisiana Seasoning
2 tablespoons garlic powder
4 tablespoons lemon pepper
4 tablespoons butter
4 tablespoons lemon juice
About 1/8 cup white wine vinegar (enough to splash on each salmon portion)
Directions
Preheat oven to 350 degrees.
On a baking sheet (preferably with a lip) place aluminum foil on the bottom and lay your salmon on it after you’ve rinsed them and patted them dry.
Season both sides and place them skin side down on the aluminum foil lined baking sheet. Place them close together.
Spoon the peppers and oil on top of the salmon pieces. Then pour a tablespoon of lemon juice over each salmon portion. Sprinkle each portion lightly with white wine vinegar.
Finally, place a tablespoon of butter on the top of each salmon portion.
Now, take the free end of the foil and loosely cover the top of the salmon, crimping/folding the sides all around to form a packet, but leaving enough room on the baking sheet for the asparagus and potatoes.
POTATOES
Total cook time: 30 minutes
4 medium/large potatoes
2 tablespoons garlic powder
1 tablespoons Italian seasoning
1/2 pack of hidden valley ranch dry ranch dressing powder
2 tablespoons butter
2 tablespoons olive oil
Directions
The oven is already preheating to 350 degrees.
On the same baking sheet as the salmon, place aluminum foil from a little more than half of the baking sheet to the end.
After rinsing a cutting the potatoes into quarters, lay the potatoes in a single layer on the foil.
Season with all dry ingredients then pour olive oil over the potatoes and place the tablespoon of butter, breaking them into smaller pieces to cover the potatoes as it melts take the free end of the foil and loosely cover the potatoes forming another packet on the baking sheet, leaving a little space for the asparagus to go in later.*
*I typically bake the salmon and potatoes for 15 minutes before I put my asparagus in because I like my asparagus soft but not mushy soft. The entire meal will be ready to serve after 30 minutes of baking time.
Asparagus
Total cook time: 15 minutes
1 bunch of asparagus, rinsed with the bottoms chopped off
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon lemon pepper
2 tablespoons olive oil
2 tablespoons butter
Place a piece of aluminum foil in the remaining portion of your baking sheet twice that size so you can make another packet for the asparagus.
Place the asparagus on the baking sheet. It’s OK if they bunch a little.
Season with the dry ingredients. Then cover with olive oil and place butter on top.
Form your packet as with the other two items, but remove from the baking sheet and bake the potatoes with the salmon for 15 minutes and then add the asparagus on the baking sheet for the remaining 15 minutes. Let stand once out of the oven for 5 minutes then plate and serve.
Source: Michelle Madden
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