Relentless

Jenny begged me to write this post. She begged me to write it because we have spent most of the last week on spring break and she has spent much of that time feeling guilty about not having posted. She keeps circling the laptop, turning to me and saying, “Should I post? Just something quick? Is it bad that we haven’t done anything all week?” (This is what it’s like being a food blogger. And, I want to clarify: She is not being lazy. She is writing another book, working on a site redesign, we just handed in a Bon App column, and she is mapping out a whole bunch of new posts, which she’ll be rolling out in the next couple of weeks, for real. The point is: She likes you guys. She really likes you guys!*) So: I’m going to keep this short because my feelings of guilt re posting are not quite as debilitating, and because this vacation ends tomorrow, and because a bike ride with the kids — followed by an Easter egg salad sandwich with sweet relish — awaits.

Last Saturday evening, we fired up the Weber for the first time this year — always a cause for celebration in our house. We’d been kind of going off lately, food-wise, and wanted to keep things healthy. We decided on fish (Phoebe requested salmon, as per usual), a grilled vegetable (the asparagus at the farmer’s market was lookin’ good), and the kind of grainy, superfood salad that the kids would not touch if you paid them in unicorn sightings (we did quinoa with feta, tomatoes, and scallions). Jenny is standing over my shoulder right now, as I type this, and she approves, so consider this POSTED. – Andy

* Dear very nice commenters who write in to say you miss it when Jenny doesn’t post as much: I love you, but you’re KILLING ME!

The key to this quinoa salad is the dressing. A good, tangy vinaigrette is what separates a great salad from a great big bowl of blah. (I used rice wine vinegar here, which went well with the salmon.)

This was the maiden voyage for this veggie basket, and I don’t want to overstate things here, but holy holy crap, I think I am in love. What have I been doing for the past twenty years, trying to keep all those asparagus spears from falling through the grate and into the fire? Veggie basket, where have you been all my life??? (I tossed these bad boys in olive oil, with lots of salt and pepper, and cooked for 6-8 minutes.)

Grilled Spicy Salmon

1 tablespoon Sriracha
1/4 cup soy sauce
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 teaspoon agave
Freshly ground pepper

This is a marinade that we adapted from an old grilling book we had lying around, and it was originally meant to go with chicken. We tweaked it up, and marinated a 1 1/2 piece salmon filet in it for about 20 minutes before grilling. We grill a lot of salmon, so it’s always nice to find a way to keep things interesting. The Sriracha is the key here. I cook the salmon for about 10 minutes total, and watch it closely to make sure it doesn’t burn. Also: Because our kids always enjoy a dipping sauce, we served with spicy mayo.

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25 Comments

Stephanie

Just curious: what is the veggie basket you guys own (in the photo)? The coating looks nicer than the weber one in the amazon link. Thanks!

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marjorie

Nice timing with the quinoa salad. I am SO OVER PASSOVER. Making this as a main dish on Monday night (even though my kids’ won’t touch it either –SCREW YOU LITTLE VILDECHAYAS ENJOY YOUR MATZAH WITH BUTTER).

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Natalie

This looks delicious and we really, really like YOU GUYS! Hope Spring Break has been fun!

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Allison

I was checking for a new post every day this week so thank you Andy! I love both of your posts. I have to admit, I do think Andy is a wonderful, helpful, involved husband and father and that Jenny is super lucky!!!

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Bérangère

I giggled over so many details here. I love quinoa salad but yeah, even unicorn sightings wouldn’t get my girls to lick a sample. That salmon looks awesome and we might do that for dinner. We can’t say enough good things about the veggie basket too. I often grilled grape tomatoes mixed with slivers of onions, garlic, mushrooms and herbs. Faster and easier than stabbing myself with skewers! :)

I felt bad for the fact that Jenny circled the laptop with guilt… No one should feel this. Especially on a break! It’s ok! We get it! ;) That said, I was relieved and found it all seriously amusing. Imagine how it must be like for someone who is just starting! Overwhelming is an understatement right now. I’m on my 11th post with 7 more sitting as drafts. With new ideas that keep pouring in. I love your post because I was just wondering how blog veterans who are also parents do it? Seriously when do you write with kids? I read this and felt better. I can picture it (especially the reading over the shoulder part). I force my husband to proofread and I’m trying really hard to not let the pressure get to me but there is so much to learn and so much to say! It’s so much fun but man it’s exhausting and taking time away from other things I used to do.

2 of my favourite food blogs (Orangette and The Wednesday Chef) are barely posting lately. They juggle babies, life, books and restaurant. I feel grateful because 1- I can’t always keep up with all the reading and 2- It helps me feel okay with posting once a week (if I’m lucky). I seriously enjoy your blog and rotated many recipes but I would hate to think that you feel pressure because somebody said they miss you. Let them wait! It will only taste better. Keep it up. On your own terms. :)

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Meghan

I LOVE fish on the BBQ (salmon and halibut for the win) but… it always sticks and/or falls apart on me! Any tips for grilling fish? Besides the obvious (oil the grates…)

Enjoy your holiday, guilt free – you work hard enough!!!

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Nicky

Andy, you just inspired me to click and buy the veggie basket, because I too, have spent the last 20 years trying to keep the asparagus from falling through the grate. Thanks!

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Laura

your salmon sounds amazing and I’m a sucker for anything with sriracha. BUT I beg you to try Ina Garten’s salmon, just for kicks. it’s my favorite. 1/2 tsp minced garlic, 2 TBSP dijon, 3 TBSP soy sauce and 6 TBSP of olive oil. Whisk it together and use half for a marinade and half to top off the finished grilled salmon.

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A Life From Scratch

This salmon looks divine and Jenny – it’s ok! Don’t feel guilty! You are missed but not in a ‘why isn’t she posting OMG she’s being so lazy kind of way.’ It’s more like ‘huh, she has two kids and a book and bon appetit kind of way.’ We so get it!

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Avril

Andy, You are the best!! Love the salmon, quinoa salad, I’m getting that veggie basket, and your post!!

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Reynaul

Ok I will admit that I was missing the posts but you definitely need a break! Thanks Andy this looks awesome!

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Margit Van Schaickmargit

I enjoy posts from either one of you. Your posts, Andy, about books are especially interesting, and I wish you’d do more of them–any chance you could expand?

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allison

I just mixed everything together for the salmon and it’s marinating.. Smells AMAZING. Cannot wait to taste!

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Vale

Yep! Love it all- especially the husband wife stuff. I’m a sucker for the real life details. Andy, you are the perfect balance- not the main ingredient but the recipe would be flat without you. I wish you both much success, and am optimistic on you chances for the sighting. Love and hugs from your fans in SF!

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Awads

i made the salmon last week, but didn’t have any fresh ginger, so i used ground. it was amazing! looked just like the photo! i worried that my boy would reject it as “too spicy” but he ate it up!! i’m making it again this week (per family request!), but will have fresh grated ginger on-hand this time. cheers!

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