Salmon, asparagus and chili rellenos

I wanted some fish for dinner but I knew Charlie would not be excited about it so I made a side ) a Chili Relleno.  They were a side for me, the whole meal for Charlie. They were the only thing he ate.. along with some tortillas and salasa.

Baked Salmon in Foil

Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

YIELD: Serves 6 PREP TIME: 15 minutes COOK TIME: 15 minutes TOTAL TIME: 30 minutes

Ingredients:

• 2 pound side of salmon, boneless (skin on or off, depending upon your preference), wild caught if possible
• 5 springs fresh rosemary (or fresh herbs of your choice; do not use dried herbs)
• 2 small lemons, divided, plus extra for serving as desired
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 cloves garlic, peeled and roughly chopped
• Additional chopped fresh herbs, such as basil, thyme, parsley, dill, or green onion (optional)

Directions:

• Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
• Lightly coat the foil with baking spay, then arrange 2 springs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
• Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.

Asparagus was steamed, then dressed with lemon juice and salt and pepper.

Authentic Mexican Chili Rellenos

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

3/4 cup all-purpose flour
Directions

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. 
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. 
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. 
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.