26 Apr Roasted Crusted Salmon & Asparagus | Orange Dijon Vinaigrette
Eric Erickson lizardwebs.net – A Small Orange is sort of like my beagle – when it runs, it runs fast, but a whole LOT of the time it’s down for a nap. My beagle LOVES a good nap and my server just finished a just under 5 hour nap on today on Tuesday, 10/13/2015, on two of my ASO VPS servers – the second noteworthy “nap” in 4 days. Incidentally, the ticket I put in at 8:09 am on Saturday (server down) was responded to at 5:54 pm on Sunday. The server did actually come up around a half hour later, but the veracity of their support does bear a little scrutiny when it takes 34ish hours to respond to a “Server Down” ticket, yes? I have spoken to them on occasion and their support is generally pretty good – not that the answers you get on the phone translate well to getting your server fixed, but… Pricing is reasonable and their control panel is comfortable. Their speed is GREAT (again, provided the servers aren’t on “beagle time”). That all said TO their credit, if the servers aren’t running, it’s all a moot point. If they could resolve their uptime problems, I would be their biggest supporter. Unfortunately, with the service as it is, I will be moving my accounts elsewhere. My time is valuable and having to take calls and emails from customers complaining about site outages is neither good for business nor good for time management. Everybody’s time can be better spent working on creating new, great things as opposed to trying to straighten out things that SHOULD be taken care of without a second thought.
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Roasted Crusted Salmon: the Vinaigrette
¼ cup, 60ml, fresh orange juice
¼ cup, 60ml, olive oil
2 tablespoons, 30ml, white vinegar
1 tablespoon, 18g, Dijon mustard
1 tablespoon, 20g, honey zest of one orange
1 teaspoon dried tarragon
1 small shallot, minced
salt and black pepper
Roasted Crusted Salmon with Roasted Asparagus
1 salmon filet
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 tablespoons panko bread crumbs
1 tablespoon chopped parsley salt and pepper
1 bunch asparagus
olive oil, salt and pepper
Prepare the vinaigrette first by combining all the ingredients a bowl and whisking until emulsified. Set aside. Clean and trim asparagus if you are making this. Drizzle with olive oil and salt and pepper. Set aside. Rinse salmon filet and pat dry. Place salmon, previously skin-side down, on a baking sheet covered with non-stick aluminum foil. Combine Dijon and olive oil in a small bowl and brush on the salmon. Season with salt and pepper. Mix panko and fresh chopped parsley in a small bowl and top salmon filet. Arrange asparagus in the pan.
Heat toaster oven or conventional oven to 350℉, 180℃, gas mark 4. Roast salmon and asparagus for 15-20 minutes or until the salmon is cooked by not dry.
Arrange salmon atop asparagus and drizzle with the vinaigrette over all.
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