{"id":25340,"date":"2011-11-02T08:51:31","date_gmt":"2011-11-02T15:51:31","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=25340"},"modified":"2011-11-02T08:51:31","modified_gmt":"2011-11-02T15:51:31","slug":"asiago-baked-salmon","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=25340","title":{"rendered":"Asiago Baked Salmon"},"content":{"rendered":"

I recently discovered a new blog that I’m really enjoy–How Sweet It Is<\/a>. I like the look of the recipes she writes about because they all look fairly simple with few ingredients. I love easy recipes and\u00a0I decided it was time to give one a try.<\/p>\n

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 <\/p>\n

\n

Asiago Baked Salmon<\/span><\/a><\/strong><\/span><\/h3>\n

Serves 2-3<\/em><\/span><\/p>\n

1 lb salmon filets<\/span><\/p>\n

1\/4 cup plain greek yogurt<\/span><\/p>\n

1 tablespoon dried parsley<\/span><\/p>\n

3 tablespoons grated asiago cheese<\/span><\/p>\n

1\/2 tablespoon chopped garlic<\/span><\/p>\n

1 tablespoon chopped shallots<\/span><\/p>\n

salt & pepper to taste<\/span><\/p>\n

Preheat oven to 400.<\/span><\/p>\n

Sprinkle salmon with salt and pepper. In a bowl, mix yogurt, cheese, shallots, parsley and garlic together. Spread on top of salmon. Bake until fish flakes \u2013 about 15 minutes.<\/span><\/p><\/blockquote>\n

 <\/p>\n

\"\"<\/a>
\nShallots are my new favorite kitchen discovery. The flavors are so unique and they really do make recipes taste even better. (Is it weird that I always think of the Lady of \u00a0Shalott<\/a> when I’m chopping shallots?)<\/em><\/p>\n

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\nWe eye-balled the measurements and probably added a bit too much garlic but since I’m a garlic fan it wasn’t that big of a deal. I also used too much Greek yogurt. Next time–more cheese, less yogurt. I used fresh parsley from our garden instead of dried, too.<\/p>\n

\"\"<\/a>
\nWhenever I bake salmon now I always wrap it in foil. The fish turns out a million times better that way. So even if the recipe doesn’t call for foil, I do it.<\/p>\n

\"\"<\/a>
\nI chopped up our final zucchini from the garden and Michael sauteed it in the skillet while the fish was cooking with a little seasoning. The fish was done and the kitchen smelled fantastic.<\/p>\n

\"\"<\/a>
\nAs you can see, the consistency was a little off because the ratio of cheese to yogurt was off. Next time less yogurt. Despite that mistake it still tasted fantastic.<\/p>\n

\"\"<\/a>
\nI never associate “cheese” and “fish” together and was a little wary of this dish at first. But everything went together nicely to make a great flavor for dinner. I asked Michael which salmon dish he liked better–this one or the one we did last week with the almost\u00a0tzatziki sauce on it. He said he liked the Salmon with Dill and Cucumber better<\/a>. I would definitely make this recipe again, though.<\/p>\n

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\nI had a sweet glass of Chardonnay, it was a little buttery, with my dinner and we relaxed next to a fire in the fireplace. It was a really nice, relaxing evening with a good dinner. Now the stats:<\/p>\n

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\nThose aren’t bad numbers, my friends. Dinner for 512 calories? I’ll take it. That number, of course, does not include my zucchini or glass of wine but you get the drift.<\/p>\n

QUESTION: Will you make this dish? What changes would you want to make?<\/strong><\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I recently discovered a new blog that I’m really enjoy–How Sweet It Is. I like the look of the recipes she writes about because they all look fairly simple with few ingredients. I love easy recipes and\u00a0I decided it was time to give one a try.   Asiago Baked Salmon Serves 2-3 1 lb salmon […]<\/p>\n","protected":false},"author":1,"featured_media":25367,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[16,55,315,2372,104,4458,152,3205,193,194,212,231,237,3342,288,2932,298,303],"tags":[4839,2538,2260,8638,4837,2376,2521,4838,4840,8763],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/10\/IMG_2102.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25340"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25340"}],"version-history":[{"count":15,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25340\/revisions"}],"predecessor-version":[{"id":25489,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25340\/revisions\/25489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/25367"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}