Cajun food is some of my favorites, so I've been craving some blackened fish for some time. Beets sounded delicious too. They're naturally sweet, so they don't require much seasoning. Not to mention, beeturia, which affects 10-14% of the population, is always fun afterwards. It causes a red pigment in urine or poop!
Prepare your rice first, according to the directions.
Oven Roasted Beets and Asparagus
1 fresh beet
A handful of fresh asparagus
2 cloves of garlic, minced
Salt and pepper to taste
3 tbsp. of olive oil
Take a fresh beet and wipe off any dirt from the body or stem. Do not wash the beet, it causes the beet to steam in the oven and we do not want that.
Cut off the stems and set it on a baking sheet. Bake at 400 for 1 hour.
Meanwhile, cut up your asparagus and set aside until the beets are ready.
Once the beet has finished baking, peel the skin off and chop them up into bite size pieces.
Set them back on a baking sheet, along with the asparagus. In a small prep bowl, combine the minced garlic, olive oil, and a dash of salt and pepper. Drizzle this on top.
Set it back in the oven for 10-15 minutes at 350.
Blackened Salmon
3 tbsp. of olive oil
A pinch of: cumin, coriander, chili powder, crushed red pepper, basil, and black pepper
1 tbsp. of Cajun seasoning
Combine all spices and olive oil in a small prep bowl.
Marinate the fish on both sides.
On medium-high heat, warm up a skillet. Drop the salmon into the pan and cook for about 2-3 minutes on each side, or until the fish is black.
Serve on some warm brown rice.
Enjoy! Nom, nom, nom...
No comments:
Post a Comment