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.

Run Through the Pain

Run through the pain.

That's what runners do.

Or at least that's what I'm trying to do. If it's unbearable, then I stop and walk--or rest--but before I let it get to that, I'll do everything I can to stick to the plan. So today, after my morning run, I stopped at the convenience store to buy several things. Tylenol Extra Strength, Icy Hot gel, Bandaids and a couple bags of ice. The cashier (who knows me since I have frequented this store ever since I moved to Boston) looked at me and asked what was wrong. I said, it's the running; she frowned and shook her head as she rung up my purchases.

I'm at the end of week seven,  so I'm scared to think about the following 10 weeks of my life. But just like I mentioned on a previous post about running pain being bearable, this fear is also bearable. More than that, it's exciting. I'm pushing my body to new levels and hopefully, come the end of the summer I'll have pushed enough to conquer the 26.2 miles.

Phew, felt like I was writing a personal essay. This whole overhaul on my body might be getting to my mind.

I'll move on to more happy things. FOOD.

Summer calls for something fresh, and my schedule calls for something quick a wholesome. So why not combine the two? Whip up some salsa and add it to your favorite grilled fish.

Mango Avocado Salsa
Makes about 4 servings.
Active and total time: 15 minutes.

• 1/4 cup finely chopped red onion
• 1 teaspoon finely chopped jalapeño or other chile
• 1 mango, peeled and chopped
• 1 avocado, peeled and chopped 
• Juice of 1 lime
• 1 tablespoon olive oil 

1. Combine the first four ingredients in a medium size bowl and mix well. Add lime juice and olive oil and stir. Season with salt and pepper. Enjoy!!

Open-Faced Salmon Burgers

I can finally share a goal of mine now since I'm fairly certain that I will attain it. I hesitated from telling people I was thinking about running a marathon, because I didn't want to be that person who talks the talk but doesn't run the run. And to be honest I'm still terrified of not being able to complete the 26.2-mile monster, but I'm confident enough to know that I have a great chance.

That said, I'm more than six weeks into my training and it's already a challenge--and I know it'll just get tougher, but that's the whole point of the monster right? So I decided to start a new eating plan. From now on my goal is to eat for the marathon. Every meal now revolves around strengthening and accelerating my run. 

Here's the first of it. Take a salmon filet, chop it up, mix in some veggies and grill into patties. Then just treat it like any other burger. Mustard, ketchup, etc. In my case, I decided to place it atop a whole wheat bagel (no buns available in my pantry) and add some spinach, cherry tomatoes and dijon mustard. Anything goes. Enjoy!

Salmon Burgers (adapted from The New Rules of Marathon and Half-Marathon Nutrition)

• 1 lb. fresh salmon, chopped
• 1 cup chopped red onion
• 1 tablespoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh pepper
• 1 tablespoon hot pepper sauce
• 1 egg white
• 1 tablespoon olive oil

1. In a large bowl, mix onion, oregano, salt, pepper and hot sauce with chopped salmon. Add egg white and stir until well combined. Shape salmon mixture into four patties.
2. In a large sauce-pan heat olive oil over medium-high heat. Add patties and cook for about 3 minutes on each side. 

The Day After The SuperBowl

So let's talk about last week. Monday was miserable and Tuesday was too; Wednesday was not too bad; Thursday was hot and Friday was cold. What do they all have in common? I was sick on every one of them.

Then there's Sunday and Monday. Both cold, both tiring, but most importantly both disappointing sports-wise.

This year I decided to start following football. Even though it was late in the season--and the only reason I became interested was the fact that the Pats were still playing--I was excited to be a part of the All-American craze. I even bought a six pack of hard cider so I would have a beer-like bottle to hold while I sat on my couch yelling at the TV (for those of you who are laughing, I actually love hard cider). Anyways, yesterday was the first time I was watching the SuperBowl because of the game and not just for the ads and the halftime show--which by the way were both disappointing; it was also the first time I genuinely cared about the winner/loser. So yeah, I was irritated when the 49ers missed that last touchdown.

Then tonight, I turn on the TV just in time to see the last period of the BU-Northeastern Beanpot game. And guess what? BU lost. Ugh, there goes my Boston sports pride.

I'm kidding. I'll remain an avid Pats and Terriers fan. I even promise to follow the next football season wholly.

But in other news, here's what I had for dinner.

This dish is simple and relatively quick. According to Martha Stewart, it's also healthy; and according to my taste buds, it's delicious. So next time you want a non-traditional tomato pasta dinner, give this recipe a try.

Spinach Pasta with Spicy Tomato Salmon Sauce (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes
Makes about 4 servings.

• 8 oz. spinach fettuccine
• 2 tablespoons + 1 tablespoon olive oil
• 1 cup finely diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1  8 oz. salmon fillet
• 1 lb. roma tomatoes, chopped
• 1/4 cup dry white wine
• Grated parmesan cheese

1. Cook pasta according to box instructions and drain. Add 1 tablespoon olive oil and keep warm.
2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add oregano, red pepper flakes and salmon. Using a spatula or wooden spoon, break up salmon as it cooks. 
3. Stir in tomatoes and white wine; bring to a boil, then lower heat and simmer for about 10 minutes. Season with salt and pepper.
4. Arrange a bed of pasta on each plate and serve topped with sauce. Sprinkle parmesan cheese before eating.

Soba Noodles & Salmon

Remember the time when I ate salmon for dinner? I don't.

I don't think I have ever enjoyed salmon as much as I do now. Actually, I don't think I had ever been able to enjoy salmon. Ever since I was little I found salmon--much like all other types of fish--disgusting. I guess I never really had a reason to think so other than the fact that it seemed gross. I never liked the smell of fish and I automatically thought it would taste exactly the same. Common misconception.

Yes, fish smells very fishy, but if you cook it correctly it tastes delicious. A hint of sea will always remain, but your taste buds should not be mislead by the smell. It took me a while to figure this out--and I am still working on enjoying fish as a regular dish--but now I am proud to say that I am a fish fan.

So anyways, the other day, I ran into a soba noodle recipe with salmon and asparagus. I should mention that, as you have probably already noticed, I have been obsessed with asparagus lately.

The dish is very easy to make and it doesn't take too long. Its the perfect dinner for a hot and humid summer night. Enjoy!

Soba Noodle Salmon and Asparagus Salad

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar (unseasoned)
• 1 tablespoon honey
• 1 teaspoon ginger paste
• S & P
• 5 ounces soba noodles
• 1 tablespoon vegetable oil
• 12 oz. salmon fillet, skinned
• 9 oz. asparagus spears, trimmed and cut into diagonal 1-inch pieces
• 6 cups baby spinach leaves

1. Whisk olive oil, soy sauce, rice vinegar, honey and ginger past together in a small bowl. Season dressing with S & P and set aside.
2. Cook soba noodles according to box, until they are tender but still firm to bite. Drain and rinse with cold water to cool. Transfer noodles to bowl and pour dressing. Stir to coat.
3. Heat vegetable oil in a large skillet over medium-high heat. Season salmon with S & P. Cook salmon until browned but still pink in center, about 3 minutes on each side. Remove salmon from heat and set aside. 
4. Wipe skillet and add enough about 1 inch of water. Bring water to a boil. Add asparagus and simmer until crisp tender, about 3 minutes. Drain.
5. Add asparagus and spinach to noodles and toss to incorporate. Carefully break salmon into bite size pieces, letting it split almost naturally. Season salad to taste.
6. Add salmon to salad and toss a little, just to incorporate. Serve.

Salmon Cakes + Roasted Cauliflower

I want to be a lawyer. I think. I am adding it to my long list of things I would love to study, but I think this one might actually come true. I am really enjoying my Media Law and Ethics class at BU, and its the same feeling I had when I took law in senior year of highschool. So maybe the universe is trying incessantly to tell me something and I'm completely ignoring it. Oh well, we'll see what happens after my journalism major is complete!

Anyways, tonight was that kind of night when I craved salmon. Who would've thought I would ever say that. Me, the former seafood-hater who got grossed out even by the sight of uncooked fish, craving salmon? Well apparently so.

Anyways, I was debating whether to do the salmon cakes I did some time ago or grilled salmon instead. My roomie mentioned she would eat the cakes rather than the grilled fish, so my decision was made. But then I realized I had no zucchini for the Gourmet salmon cakes recipe; no problem though, Epicurious saved my butt.

I found a recipe from SELF magazine (this month's actually) and I decided to try it out. The recipes was Salmon Cakes and Greens, but I had written roasted cauliflower in my weekly menu and decided to stick with it. Oh and I also popped in a baguette in the oven for freshly baked bread to go with my dinner!

Ok first of all, let me state that I SKINNED A SALMON FILLET! I am so proud of myself for doing so. Its one of the challenges that is on my list (which will be posted very soon since I am still making final changes to it). Anyways, here are the recipes!

Salmon Cakes (adapted from SELF)

• 1 lb. salmon filet, skin removed, finely chopped
• 2 egg whites (1/3 cup if using bought egg whites)
• 1/4 cup finely chopped shallots
• 5 tablespoons drained capers
• 1/2 cup bread crumbs
• S & P
• 2 tablespoons olive oil

1. In a large bowl combine the first 5 ingredients. Mix well and season with S & P. Form 6-8 patties.
2. Heat oil in a large non-stick skillet over medium heat. Cook patties until the bottom is golden, about 5 minutes and flip. Cook for 5 more minutes, or until patties are completely cooked. 

Roasted Cauliflower with Olive Dressing

• 1 cauliflower, leaves removed, cut lengthwise
• 4 tablespoons olive oil
• S & P
• 2 tablespoons fresh lemon juice
• 1/4 cup Kalamata olives (works with black olives too)
• 1 small shallot, finely chopped

1. Preheat oven to 480 F. Arrange cauliflower in rimmed baking sheet making sure its on one layer. Drizzle with 2 tablespoons olive oil and season with S & P. 
2. Roast in oven for about 25 or until lightly browned, flipping once halfway.
3. Meanwhile combine 2 tablespoons olive oil, lemon juice, shallot, and olives in a small bowl. Season with S & P. When cauliflower is done, transfer to plate and serve with dressing on top.

Seafood Continued...

With this dish I am keeping up with two of my resolutions: cooking for myself and eating seafood!

I decided to make Salmon Cakes after flipping through a Gourmet magazine that is lying in my kitchen cabinet.

One word: delicious!

They didn't take me the 25 mins. that the recipe claims, but they were definitely worth the work.

Here is the recipe for the Summer Salmon Cakes with Zucchini Fennel Slaw

The Zucchini Fennel Slaw is also delicious, but I did add more fennel and lemon juice, since I am not the mayo fan. Either way its a delicious accompaniment for the salmon cakes!