salmon and asparagus.

Have you ever noticed how salmon and asparagus just go together?I know what your thinking ewwwwwwwww asparagus? who eats that? it's worst than Brussels sprouts. well no no it's not, if it's cooked right. salmon and asparagus are like peanut butter and jelly, strawberries and chocolate, apples and cinnamon , burgers and fries... you get the point right? they just tango. I was watching everyday Italian and Giada De Laurentiis made baked asparagus with smoked salmon.One day my mom and I were shopping and the food court was packed like a can of sardines so we decided to go to the Nordstroms cafe,and to our surprise , on the menu was lemon salmon with pasta and... you guessed it... asparagus. well my mom and i came to the conclusion that why go to a restaurant to get something i could make at home , for less! So here's the recipe hope you enjoy it!




2 of salmon fillets w/skin, (rinsed and dried)

Seasoned salt

Seasoned pepper

Chili powder

Cayenne pepper

1/2 LBS bunch of thin asparagus trimmed and cut in half

1/4 lemon

Extra virgin olive oil

STEP 1: First always WASH YOUR HANDS especially when dealing with raw meat
Season the salmon to taste with seasoned salt, seasoned pepper, chili powder, and cayenne pepper. Drizzle with extra virgin olive oil and lemon juice ,and message in the seasonings.

Step 2: Heat about a table spoon of olive oil in a large skillet, and place the salmon in the skillet skin side down, cover and turn the pilot down on medium high heat and let it cook for about 7 minutes.

Step 3: Meanwhile, back at the ranch, heat another tablespoon of olive oil in a medium size skillet put the asparagus in and season to taste with seasoned pepper& sea salt. toss the asparagus around , cover and cook on medium heat until crisp tender.

Step 4: Check the salmon and flip it over to where the skin side is up and turn the pilot to medium heat .Let it cook for about another 7 minutes .


Step 5: When everything is finished cooking plate it all up and serve the salmon and asparagus by itself or with pasta or rice! ENJOY!

Stir Fry

So lately my family and I have been trying to cut out salty, fatty, and foods that just aren't good for us, and substitute vegetables, fruits, and, lower sodium foods for them. The transition was quite tasty actually. Like, we bought the lower sodium bacon and it was really delicious. We might never buy regular bacon again LOL. But back to the getting more veggies part, in doing so I decided to make a stir fry which had string beans, cabbage, yellow bell pepper, zucchini, carrots, garlic, and onions in it. The prep part gave me A LOT of practice in my chopping skills. I shredded about 2 cups of cabbage, julienned about the same amount of bell pepper, carrots, zucchini, I minced a half of onion and 2 medium size cloves of garlic and just chopped the ends off a cup and a half of string beans and cut them in half. Sounds like a lot of work huh?? Well it was LOL. But it went pretty quick only about 15 minutes or so. After all of my mincing, julienning and chopping was done I washed a pack of chicken breast tenders and seasoned the tenders with seasoned salt, seasoned pepper, and, chili powder, just eyeballing the amount. Pretty simple really. Then I sautéed the chicken until golden brown. Next I removed the chicken from the skillet and (using the same skillet) sautéed the string beans carrots and bell pepper since those take the same amount and the longest time to cook, and let it cook for about 4 minutes. Then I added the zucchini, onions, garlic, and cabbage and seasoned it with season pepper and regular salt (which I found out has more sodium than seasoned salt), and let the mix cook until everything was crisp-tender. I set some aside or my mom because she likes hers a little more tender. OK so I made 2: one with chicken and the other with thinly sliced steak; and while the veggies were cooking so was the steak which I seasoned with seasoned salt and seasoned pepper. Then I mixed the vegetables with the meats and plated it up. O M GOODNESS! It was the best stir fry ever! SOOOO DELICIOUS!!! All of it meat and veggies were seasoned and cooked to perfection. Thank God for my mom who helped me when she saw things getting a little hectic. And not only was it very simple to make, but it was full of vitamin C, from the bell pepper , cabbage, and string beans , to help our immune system fight colds and flu , and vitamin A from the carrots long known to promote healthier vision and skin.Heck since its that healthy and simple I'm gonna make it every day!


Thank for reading Cooking for Kids
- Young Chef Shauniece