About Johanna

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Chicago/Aurora, IL, United States
I am just like so many busy moms out there. I want to create great meals for me and my family where the food brings us together at the end of a long and hectic day. I want to empower moms to feel like they are able to make Great Everyday Meals by using simple, accessible, and inexpensive ingredients and basic cooking techniques. It’s more about family and less about slaving away in the kitchen cooking. I have been a restaurant industry professional for about 10 years and have a great passion for cooking. I will share tips, recipes and techniques that I have learned to arm everyday cooks with the foundation to simple yet great tasting cooking! Johanna M. Cook

Friday, April 2, 2010

Orange Glazed Salmon Steaks w/ Wilted Spinach & Scallion Pilaf

Salmon is a fish that is so versatile. Also, it has loads of vitamins that are good for you. But like chicken, people get bored easily with salmon and are always looking for new ways to spice it up. In this recipe, I       created a complete meal using fairly inexpensive ingredients, besides the organic salmon that was a splurge at $13 a pound. But the quality of the fish is amazing, totally melts in your mouth, eco-friendly, and better for you. Although it seems like a difficult meal to pull of, it really isn't. Give it a try and tell me what you think!

Orange Glazed Salmon

4 organic salmon steaks
1 - 12 oz jar of orange marmalade
1/4 cup of white wine
red pepper flakes

Wilted Spinach

2 bunches of flat leaf spinach
2 garlic gloves
2 TBL of extra virgin olive oil
salt & pepper

Scallion Pilaf

1 box of rice pilaf (like Uncle Bens)
2 bunches of scallions - diced

Heat the oven to 400 degrees. Heat a saucepan to meduim heat and heat the whole jar of orange marmalade with the white wine, 1 tsp of salt and 1 tsp of red pepper flakes. Cook for about 3-5 minutes and turn off the heat. In a baking pan, place all the salmon steaks side by side and sprinkle both sides of each fish with 1 tsp of salt. Take the orange glaze mixture and pour it over the salmon steaks, making sure that each fish get a good portion of the orange rinds and sauce. Place in the oven for 20 minutes.

Wash the spinach leaves of any dirt and drain. If you have a salad spinner, use it to completely dry the leaves. In a large saute pan, heat the extra virgin olive oil in medium-high heat and cook the garlic until it is almost golden brown. Immediately place all the spinach in the pan, tossing it in the olive oil and garlic with tongs. Wilt the spinach. Remember not to overcook it. You are sauteeing the spinach just until it is wilted but still has its beautiful vibrant green color.

Follow the ingredients on the box in making the rice pilaf. However, only use HALF of the seasoning package that it comes with as it is usually extremely salty. Once the rice is cooked, add the chopped scallions and toss through the rice.


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