Monday, September 1, 2014

Welcome to Austin

New city, new school, new apartment, new kitchen... same old me! Welcome to Student Savor: Austin Edition.

It's been two weeks since I moved here and I must admit I'm loving it so far. I come with high expectations--having cities like Boston and DF to compare--but it seems Austin will meet and surpass them in no time.

I'll hold my verdict on the city until a later post--given that I've barely seen it in through the eyes of a local--but I will admit that in terms of food and social life, Austin is amazing! I have yet to visit 6th Street in all its glamour (or lack thereof) and I still have to attend one of the infamous music festivals (I'm going to ACL in October!). But the restaurants, bars, events, etc. I've been to have proven to be enough to keep me smiling.

On another note, the weather is not to my liking. I appreciate the sunny mornings and blue skies until 8 p.m., but I'm in not okay with the constant temperature over 30 degrees Celsius (86 Farenheit). Sure it may be the time of year; and sure I may have to learn to deal with it now that I live in Texas; but I never thought I would miss the New England wind chill as much as I do now.

Moving onto the main course--pun intended--here's a recipe I adapted from my favorite cookbook to make a healthy version of Salmon with Beurre Rouge. It could've been that I was starving, but I actually think this dish turned out quite delicious--and clearly photogenic or it wouldn't be on here. It's also a quick and simple recipe that can be adapted to other fish filets or even a chicken breast. Enjoy!

Salmon with Coconut Wine Butter (adapted from How to Cook Everything)
Makes 2 servings
Active time: 20 minutes; total time: 30 minutes.

  • 2 tablespoons diced shallots
  • 1/2 cup white wine
  • 4 tablespoons balsamic vinegar
  • 2 salmon filets (about 1/3 lb. each)
  • 2 tablespoons coconut oil
  1. In a small saucepan, combine shallots, wine, and 2 tablespoons vinegar over high heat. Cook until reduced to about half, stirring occasionally. 
  2. Season salmon with salt and pepper. Preheat a medium saucepan over medium heat. Add salmon filets, skin-side up and raise heat to medium-high. Cook until crispy, about 5 minutes and flip over; cook for another 3 minutes, then 1 minute on each side, until filets are cooked through. 
  3. Once sauce is reduced, reduce heat to medium-high and add the coconut oil one tablespoon at a time, stirring to mix well. Add remaining vinegar and continue to cook until mixture reduces to about half again, about 3 minutes.
  4. Place salmon on plate and spoon sauce before serving.

**I served the salmon with thinly sliced zucchini marinated in balsamic vinegar and olive oil and sautéed over high heat.

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