Today's recipe comes to us from Ashley Baqeuro—author of The Quick and Dirty Cook blog.
We love the recipes and photos on her blog, so we asked Ashley to allow us to publish some, and she kindly agreed.
Here's how Ashley describes her approach and philosophy:
“Because I'm often pressed for time I tend to cook in a rather quick and dirty manner. I create my own recipes and frequently amend recipes to make them quicker and easier to cook. This is a cooking blog for normal people… those that have busy lives and need fast, flexible recipes.”
“The key to my food philosophy is moderation, moderation, moderation. I believe that you should try to eat a whole-real foods diet... like all other things, knowledge is key and knowing where your food comes from and how it is produced is no exception.”
And here's how Ashley describes today's recipe:
“As I've mentioned before, I order most of my seafood from Vital Choice.
“Recently I had the privilege of ordering their Rare Reefnet Pacific Pink Salmon, which only comes around every two years. (They're no longer available, but any salmon type will work.)
“As a result I wanted to try something that would let the salmon's delicate flavor shine but was also more than a simple sauté.
“This recipe was the result—if you tend to stick really close to measurements, this is a great recipe to work on cooking by taste because it's really easy to distinguish the broth flavors and adjust as needed.”
Salmon & Mussels in White Cream Broth