grilled salmon and asparagus with horseradish sauce

mood: lethargic
listening to: dj krush :: transitions/四極 (japan extra track 2)

after months and months of dancing around it, i finally mustered up the courage to cook some salmon. it's been a long time coming and it was mostly due to the fact that i couldn't think of anything that i wanted to make with it. i wasn't enthused about just laying a salmon fillet on top of buttered rice or anything like that, but recipe intrigued me, mostly because of the sauce that accompanies the salmon. i added in some grilled asparagus for some added variety. i think you'll enjoy this one.

3 salmon fillets
non stick vegetable spray
3 tbsp vegetable oil
2 tbsp white horseradish
1 tbsp soy sauce
1 tbsp worcestershire sauce
2 garlic cloves, minced
lemon juice
louisiana hot sauce
asparagus spears
garlic salt
Horseradish Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tbsp white horseradish
2 tbsp basil
1 tbsp oregano
1 tbsp lemon juice
1 tsp soy sauce
louisiana hot sauce

- to create the horseradish sauce, combine all elements and mix thoroughly
- coat grill rack with nonstick spray and start grill on medium heat
- in separate bowl, mix oil, horseradish, soy sauce, worcestershire, minced garlic, salt, lemon juice and louisiana hot sauce
- coat salmon fillets with marinade, then place on grill
- grill salmon for about 5-7 minutes per side or until the center becomes desired color
- remove salmon fillets and lay asparagus spears on grill
- occasionally turn the asparagus and coat with garlic salt and sprinkle worcestershire sauce
- cook for about 8-10 minutes and remove from grill
- serve with horseradish sauce


grilled chicken with sun-dried tomato pesto and artichoke hearts

mood: charismatic
listening to: scorn :: can but try/part of

in case you missed it, it was my birthday this past weekend... (insert happy birthday song)
thank you... anyways, in celebration of my birth, i tried to make something a bit more simple with some ingredients that i haven't been able to use as of yet. this quest let me settle on this recipe which allowed me to use artichoke hearts, a vegetable that i've become quite fond of lately. in any case, this is a very easy recipe that shouldn't take more than 45 mins to make. it will require you to use a grill, so for those of you in the east, you may want to try making this one sooner than later, since that white stuff will be falling on the ground shortly.

3 chicken breasts
worcestershire sauce
white vinegar
lime juice
louisiana hot sauce
balsamic vinaigrette
2 garlic cloves, minced
14.5 oz can of dice tomatoes
15 oz can of artichoke hearts, drained
3/4 cup of sun-dried tomato pesto
1 sm can of sliced olives

- marinate chicken in mixture of lime juice, worcestershire sauce, hot sauce, vinegar, balsamic vinaigrette, salt, oregano and basil for 15-20 mins.
- grill chicken
- in a separate pot, mix tomatoes, olives, artichoke hearts and pesto on medium heat
- add in oregano, basil, garlic and salt and mix on low heat
- when chicken is grilled to your liking, remove from grill and serve tomato/artichoke mixture on top of the chicken.
- in the picture is a san francisco sour dough french loaf, but choose whatever bread you want