While at REI in Atlanta, I decided to pick up a copy of the April 2012 edition of Men’s Health magazine. Thumbing though the magazine, I came across the article “Takeout That Delivers,” an article about making fresh, healthy versions of popular take-out food. The recipe for Salmon Teriyaki with Asparagus looked delicious, so I decided to try it.
This version of Salmon Teriyaki is full of protein, omega-3 fatty acids, and Vitamin D from the salmon. The asparagus also adds plenty of Vitamin K and Folate. Serving the dish over brown rice is also a more nutritious alternative than white or fried rice that comes with most take-out.
The best part of this dish is the moist, tender morsels of salmon. The asparagus provides a crunch that balances the softness of the fish. The sauce gives the dish a kick of heat from sriracha sauce with a fragrant ginger that comes through without overpowering the rest of the ingredients. This recipe alone is worth the price of the magazine, but the recipes for Thai Red Curry with Beef, Soba Shrimp Pad Thai, and General Tso’s Chicken with Broccoli make this month’s edition of Men’s Health a must buy.
One of the many blogs Jill follows is Joy the Baker. This blog recently featured a recipe for Fresh Cranberry Cream Scones with Candied Ginger, a recipe adapted from the Joy of Baking website. After reading the Joy the Baker blog post about these scones, Jill sent me a link to the recipe with a note that said “I might really really want to make these this weekend.” Excited about the scones, I bought the ingredients on the way home from work that evening and made them Saturday morning. You can access the recipe from the Joy the Baker blog site here: Fresh Cranberry Cream Scones with Candied Ginger.
One of my favorite components of this recipe is the candied ginger, which provides a sweet, tangy heat that complements the tartness of the fresh cranberries. Next time I make these scones though, I will probably chop the cranberries and the ginger into smaller pieces. I think this would help distribute the flavors more evenly throughout the scones.
I was a little concerned that the tartness of the cranberries and the strong flavor of the candied ginger would be overpowering, but the butter and the cream, in addition to making the scones rich and delicious, toned down both the ginger and the cranberries.
I decided to round out the scone breakfast with a couple of slices of bacon because, well, I just like bacon. The bacon with the scones also developed a good salty-sweet flavor combination. This breakfast definitely added joy to my Saturday morning.