Whilst olive oil is a healthy fat, the amount shown in the above roasting dish is somewhat excessive. I would encourage anyone to omit it entirely if cooking this meal. Steamed asparagus is delicious and fish such as salmon ‘dry roast’ well without any fat. Alternatively, I know poaching it in a little milk is a popular way to cook salmon, either in the oven or on the hob/stove top.

We also use the ‘natural snapping’ method of trimming asparagus to minimise waste.

Whilst this is a financial blog, I appreciate Trent’s ideas and know only too well about rushing to feed starving children, I would find the 5 seconds required to wipe the plate before taking the photo. It makes the meals look far from appetizing. For all those ready to jump in Trent’s defense, let us remember that this blog is Trent’s job, his way of making a living, so there are no excuses. Mistakes are a different matter entirely. Presentation is important. Actually, I’d say it’s vital where food is concerned. This is just sloppy work, sorry.

Actually, he is not that knowledgeable about food prep or cooking in general. There have been examples of misused terms for cooking techniques or even recipes, and of bad techniques: marinading *after* the meat was cooked, wilting spinach for 30 (!) minutes, cooking tofu in a lot of water, making fried rice out of freshly cooked rice, and so on.

I am no Julia Child but in some recipes there have been glaring errors that aren’t really compatible with someone who brags constantly about his delicious, tremendous homemade cooking and about having the very best equipment, etc.

So his food posts should be taken with a grain of salt. ;)

As for salmon and asparagus being “eclectic” tastes, that made me laugh out loud. That commentator might want to watch “Supersize Me.”

Thanks for including the pictures Trent–that’s what always helps me decide if it’s a recipe I might make.

I always make my roasted asparagus with olive oil, minced garlic, salt, and pepper. I bake for 15 minutes at 350 degrees, tossing once halfway through. Toss with lemon juice before serving. I use a Pyrex loaf pan, as it’s the perfect size and doubles as a quick serving dish.

Get a life. How can the cooking posts all be below standard for a financial blog?

Trent shows real-world recipes and real-world pictures. If you want 25-ingredient recipes with professional photography at a $200 per meal restaurant, then go to the NY Times website.

P.S. You can’t duplicate the NY Times recipes in your kitchens because you don’t have the equipment and technique. Not even if you have a personal chef in your penthouse condo.

LOL David!! Thanks for clarifying though – I’ve been wondering about that. (And since my spice tastes tend more towards middle eastern and asian, I will probably steer clear of buying it before I try it :)

Many recipes, especially from the previous series, were on the unhealthy side, full of cream and the like, but this? It’s FISH and veggies! With OLIVE OIL.

However, every one of your cookery posts so far has been well below standard.

Truly uninspiring recipes. Presentation, with dribbles of food not wiped off the plate – revolting.

Stick to the financial posts. Some of these are very good.

We try it different ways and have it often. Its a very healthy meal and always a easy one to prepare.

My boyfriend’s preferred method of cooking salmon is to coat it with a layer of brown sugar, salt-and-pepper, mixed with some zest of a citrus fruit. Typically it’s lemon, but last night we didn’t have any lemon so he used the only thing lying around, which was grapefruit. Strange though this may seem, it was DELICIOUS.

(love a summer citrus salad — this is also great with mango)
Valerie from New Orleans