Company has come...and gone

My in-laws came to visit over Memorial Day weekend, which is why I've been away from the blog for the past week. I did however do a lot of cooking and tried some new recipes which turned out great (always a good thing when trying for the first time with others!). Over the next few days, I will post recipes that we tried over this past weekend. Last Thursday evening, we had Asian Grilled Salmon served with Sauteed Asparagus and Snap Peas. Both recipes came from the "Barefoot Contessa Parties" cookbook. I'm a little hesitant to make salmon at times as I've had some that was too strong tasting and I prefer fish that has a lighter taste. However, this salmon was WONDERFUL! It probably helped that it was organic salmon bought fresh from a grocery store.

Asian Grilled Salmon
1 side fresh salmon, boned with skin on (about 3 pounds)

For the marinade:
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
1/2 tsp minced garlic

Heat the grill and while heating, lay the salmon skin-side down on a cutting board and cut it crosswise into 6 equal pieces. (We left it whole and cut after grilling.) Whisk together the mustard, soy sauce, olive oil, and garlic in small bowl. Drizzle half of the marinade onto the salmon and allow to sit for 10 minutes. Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. Serves 6.

Sauteed Asparagus and Snap Peas
2 pounds asparagus
1 1/2 pounds sugar snap peas
2 Tbls olive oil
Kosher salt
freshly ground black pepper
red pepper flakes (optional)
sea salt for serving (optional)

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Warm the olive oil in a large saute' pan over medium-high heat and add the asparagus and snap peas. Add kosher salt, pepper, and red pepper flakes, if desired, to taste. Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally. Sprinkle with sea salt, if desired, and serve hot. Serves 6 to 8.