Although I could go on and on about the spicy-sweet glaze on the salmon or the subtle sweetness of the hominy purée, I do love hominy, I’m going to tell you about my foot instead. You see, I finally got around to going back to a doctor yesterday.
The bad news: I have, for the most part, stopped running since mid-March and it looks like I will be out fo 6-8 weeks longer before a very gradual ramp-up over another 6-8 weeks. Not really such a bad thing though. That was pretty much in line with my expectations going into the appointment.
The good news: Over the next few weeks I will go back and have an insert made for my running shoe to take pressure off of my sesamoids. This should allow my foot to heal fully and hopefully reduce the risk of reinjury.
Now to get myself psyched up for a lot of cycling. In the next few weeks most of it will be indoors because of the massive amount of rain that we get in Southern Indiana in the Spring. (It is really poor mountain biking etiquette to ride on wet trails because it tears them up and ruins them for other users.) I should check out some of those spinning DVDs to switch up my scenery some!
From Bon Appetit.
- 3 chipotle chiles from canned chipotle chiles in adobo
- 2 tbsp apricot jam or preserves
- 1 1/2 tsp red wine vinegar
- 1/2 tsp ground cumin
- Nonstick spray
- 4 4-oz salmon fillets with skin (scant 1 inch thick)
- 2 15-oz can hominy, drained, juice reserved
- 2 tbsp butter
- 2 tbsp chopped fresh cilantro
- Pre-heat oven to 450°F.
- Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 tsp purée.
- Mix chipotle purée, jam, vinegar, and cumin in bowl, then season to taste with salt.
- Coat a small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper.
- Distribute the glaze evenly over the fillets.
- Roast until just opaque in center, about 10 minutes.
- Hominy Purée:
- While the salmon is cooking, purée hominy plus 6 tbsp reserved juice in mini processor until almost smooth.
- Transfer purée to a small skillet and add butter and cilantro.
- Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick.
- Season to taste with salt and pepper.
- Divide hominy between plates, top with salmon, and serve.
Servings ~ 4
Calories ~ 374, Fat ~ 16.3 g, Carbohydrates ~ 23.6 g, Protein ~ 31.1 g