Marie Annette Photography: July 2016

Lemon Rosemary Salmon for One

     To touch off on the Sweet and Spicy Salmon post I did earlier, this is the other half of my Sockeye Salmon. My Lemon Rosemary Salmon over a bed of asparagus, served with a refreshing side of sauteed vegetables and quinoa. Another delicious, easy, light, and fast dinner which did not require any major physical labor at all! These recipes are the best! :-)

Ingredients for Salmon
Pinch of salt
Pinch of Black Pepper
1 teaspoon Italian Seasoning
1 Garlic Clove, minced
2 slices of Lemon
2 springs of fresh Rosemary
1/2 pound Sockeye Salmon (or your favorite salmon)
8-10 stalks of fresh Asparagus, clean, dried, and ends cut

Ingredients for Quinoa
1 cup steamed Quinoa (cook per the direction on package)
1 tablespoon Olive Oil
2 tablespoons Tomatoes, juice and seeds removed
2 tablespoons Yellow Bell Pepper, chopped (or your favorite bell pepper)
2 tablespoons Mushrooms, chopped
1 stalk of fresh Asparagus, chopped
1 Garlic Clove, minced

Directions
Heat oven to 375 degrees F.
Prepare a piece of aluminum foil on a baking sheet. Spray the center of the foil with vegetable spray. Lay the asparagus evenly in the center then lay the Salmon on top. Evenly sprinkle the salt, black pepper, Italian seasoning, and minced garlic over the salmon. Lay your lemon slices then the fresh rosemary. Gently fold the sides of the foil half way up to create a pocket. Fold the foil in the center then fold the sides up.  Ensure all sides of the foil is closed to prevent any leakage. You are creating a steam packet for your salmon to bake. Bake for approximately 17 minutes or until cooked through.
While the salmon is baking, you can saute the vegetables. In a pan on medium to high heat, add the olive oil. Add your tomatoes, bell pepper, mushrooms, asparagus, and garlic. Stir until the vegetables are lightly softened.  Turn off the heat and add your steamed quinoa. Mix well.
Remove the salmon from the oven when done. Be careful when opening the packet since there will be hot steam coming out.
Using a large spatula, carefully remove your asparagus and salmon from the foil onto a plate. Arrange your quinoa mixture on the side.
Serve immediately and enjoy! :-)

Sweet and Spicy Salmon for One

I bought one pound of Sockeye Salmon at the grocery store and wanted to cut it in half to make two different meals since it was the weekend. Don't be surprised everyone, I didn't have a date, and yes I spent some of my time this weekend in my kitchen. The rest of my time was taking it easy after a car wreck I was involved in earlier this week. That's another story in itself. Thankfully I am alright besides the chest, neck, and back pain. I pray this pain will go away soon and not linger for the rest of my life. I thought I would try to get in another blog or two before the muscle relaxers kicked in. After that it is definitely lights out! :-)
This recipe is delicious, simple, easy, light, and didn't require any major labor what so ever! It was the perfect lunch for today. The best part of this dish was the sauce. I could literally drink this stuff! Of course I made this recipe for one so please multiply if needed.

Ingredients
1 tablespoon Hoisin Sauce
1/4 cup Sweet Chili Sauce
1 Garlic Clove, minced
1 teaspoon Fish Sauce

1/2 teaspoon Low Sodium Soy Sauce
1 teaspoon Fresh Ginger, minced
1 tablespoon Fresh Lime Juice
1/2 teaspoon Sriracha Hot Chili Sauce
1/2 pound of fresh Sockeye Salmon (or your favorite fresh Salmon)
1 cup steamed rice
Fresh Cilantro, fresh green onion, and crushed red pepper for garnish

Directions
Heat oven to 375 degrees F.
In a bowl, combine the first 7 ingredients together and mix well.
Prepare a piece of aluminum foil on a baking sheet. Spray the center of the foil with vegetable spray. Lay the Salmon in the center. Gently fold the sides of the foil half way up to create a pocket. Pour your mixture over the salmon. Fold the foil in the center then fold the sides up. Ensure all sides of the foil is closed so the mixture will not leak. You are creating a steam packet for your salmon to bake.
Bake for approximately 17 minutes or until cooked through.
Be careful when opening the packet since there will be hot steam coming out.
Prepare a plate with steamed rice. Using a large spatula, gently lay your salmon over the rice. Pour the extra sauce left in the hot packet over the salmon if you like. Garnish with fresh cilantro, green onion, crushed red pepper.
Serve immediately and enjoy! :-)

Parc Cafe brings a touch of Paris to Maysville Kentucky

     There is nothing more quaint than visiting downtown Maysville Kentucky along the Ohio river. My daughter and I love to make frequent visits downtown to enjoy the shops and local dining. We were wanting a little something sweet to eat and I said that I'd like to check out Parc Café since I've heard many good words about it. Parc Cafe is located on 35 East 2nd Street, Maysville KY 41056. As we walked in the café entrance, you get the feeling of being in Paris, France. The atmosphere was pleasant, relaxing, and the aroma of the ingredients was delightful.
     Parc Café offers hand-crafted espresso drinks, drip coffee, and a variety of beverages. The menu consist of fresh daily lunch specials, delicate sandwiches, and a variety of fresh bread and beautiful desserts. All the menu items and specials are made from scratch and using fresh ingredients provided by local farmers.
    My daughter ordered the Chiffon Fruit Sandwich.  The chiffon was perfectly airy and the bread was soft, moist, and topped with fresh fruit. I ordered the Lavender Chocolate cup. The chocolate was creamy with a hint of lavender to enhance the richness of the chocolate. Both were the perfect treats and definitely hit the spot.
     The manager of Parc Café is Joao Fernandez who wasn't at the café at the time for us to meet. We were able to meet and talk with the Assistant Clint Stone and Chef Masako Stone whom are a husband and wife team. The story they shared with us seemed like a fairy tale, a little humorous, and quite touching. Clint and Masako were both living in Japan at the time they met.  Clint noticed Masako who was working at a florist. Clint said she caught his eye and he regularly sent her flowers for 3 years to show his love for her. After 3 years he finally got her full attention. Shortly after, they became husband and wife and now living in Kentucky with 2 beautiful children. Masako did her culinary training at the prestigious Tsuji Culinary Institute in Osaka, Japan. Chef Masako Stone specializes in French and Pastry while still bringing in a flavorful touch of her personal Japanese style cuisine.
     If you are ever near Maysville Kentucky or just want to take a road trip, I suggest visiting downtown Maysville and eating at the Parc Café. The ambience and the food will not disappoint. It's a beautiful little touch of Paris along the Ohio River. I can't wait to go back. :-)