OK, so, I played golf this afternoon after quite a long time and on our way home my husband and I decided to stop by Wegman’s to get veggies for dinner. A nice pack of beet spaghetti caught our attention, so we got it. We walked by the seafood department and the crab cakes were so beautiful, we decided to buy 2. Wegman’s crab cakes are packed with chunks of white crabmeat clear of cartilage or shell pieces. We also purchased 2 salmon steaks and drove home as two happy campers. Life is short friends enjoy simple moments with your love ones. Outcome: Yes, we were both sored from playing; however, dinner was done in a flash and it was amazing.
Approximate Prep and Cooking Time: Between 30 to 35 minutes.
Approximate Cost: $21.89 (or $10.95 per serving)
Servings: 2 (You can always double my ingredients and cost for 4 servings)
2 salmon steaks ($4.50)
1 large crab cake (split in half) ($9.00)
1/2 lb. Beet-Spaghetti ($3.70)
1/4 cup of beef stock (.30)
1/2 lb. Asparagus ($1.99)
1 Avocado ($1.00)
2 tbsp. Angie's Basting Oil (1 for the beet spaghetti and 1 for the salmon) (.95)
1 tbsp. Old Bay (.15)
Salt and Pepper to taste
1 lemon (.30)
Pat dry the salmon and marinate with 1 tbsp. of basting oil and 1 tsp. Old Bay.
Pre-heat the oven at 350 degrees.
Cut the crab cake in half, make a deep cut in the center of the salmon filet and stuff it.
Bake for about 12 to 20 minutes, depending of the thickness of the salmon. Don’t overcook.
While the salmon is in the oven, clean the asparagus by snapping or cutting the bottom and steam in 1/4 cup of salted water for few minutes until tender but crunchy. You want to keep the green color, therefore, shock them with iced water when they are done, however, remember to warm them up shortly before plating.
While the asparagus cook, sauté the beet-spaghetti in 1 tbsp. of basting oil. When they are glossy, add the beef stock and cover briefly just until they become crunchy, however, tender.
By now your salmon is done, prepare to plate, follow my slide show and enjoy!
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.