Pan-Roasted Salmon w/Orange Vinaigrette & Workshop Updates

by on February 18, 2013

It’s been a crazy busy 2013 and we’re trying to keep up with our goals and list. So far, so good!

Finally, after so many requests, we have our updated food photography/styling workshop information in one place. And better yet, we finally set up a mailing list for all updates regarding all our workshops, updates and behind the scenes photos from the classes. So for those of you who keep asking us to add you to a list, we have one for you!

Visit our new “Official” Photography Workshop Website: http://workshops.tdphotographers.com/

You can subscribe to our mailing list for all photography workshop new dates and updates here.

And we have one spot that opened up for our February 22-23, 2013 Food Photography/Styling Workshop here. We’re also working on a March date, so keep checking back on our workshop website or sign up for the updates.

Over the last 2 months, we’ve been working on the manuscript edits for our cookbook. Wow, this journey has been so fun. Can’t believe we didn’t do it sooner. Best of all, we’ve had editors red-mark our manuscript and correct us of all our typos, grammar and cleaning up all our mistakes. If you haven’t had a copy editor run their red marks through your work, it’s an eye-opener. But really, it feels so wonderful to have someone help make our writing better and we learn so much from this whole process. Wish we had one for the blog.

Thank goodness we didn’t get a school grade on our manuscript because if it was an English assignment, we’d get a C+. Seriously, who knew that we shouldn’t have water written out on the ingredient list? And the use of too many “uh, of, the, but, and…”. Yup, that’s us. Grade: C- . We’re always working on being better writers but until then, we won’t quit our day jobs as photographer and food stylist.

So in keeping busy, we’re shooting a bunch of fun photographs and project for Food & Wine. Some are recipes and some are lifestyle shots for an upcoming feature. The recipe shots are so fun and eating them is even better. It’s so hard to not dive into each of their recipes but we’ve bookmarked some of our favorites to make for future dinner parties.

One recipe we really loved was this pan roasted salmon recipe that rocked our world. We’ve been craving more seafood lately and the last batch of shots for Food and Wine had plenty of salmon for us. This salmon recipe is cooked to tender-perfection on the pan and dressed with a wonderful orange vinaigrette.  In our region, citrus season is peaking and with our abundance of fresh oranges, a vinaigrette over salmon can’t get any better.

Why we love this recipe even more is that it’s loaded with fresh shaved fennel bulb, baby spinach and radicchio- all of which makes a perfect collage of greens and ruffage. This pan roasted salmon really can’t get any better than this. It’s a healthy dinner that feeds the craving for healthy protein and a generous dose of seasonal vegetables.

For this Pan Roasted Salmon recipe, visit the Food & Wine Site. This new photo isn’t on the site yet, but you got the sneak peak here today!

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{ 8 comments… read them below or add one }

1 Averie @ Averie Cooks February 18, 2013 at 1:22 am

Congrats on the F & W project and wow, gorgeous salmon! And such crisp, perfect white…that’s inviting and lovely.

And your editor and their red marks…yes, it would be nice to have one for everything, wouldn’t it! I can’t wait to see the book and it feels like you guys banged it out so fast! Wow…that’s awesome!

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2 Gerry @ foodness gracious February 18, 2013 at 7:57 am

My wife is an editor and when her red pen hits my post it looks like some sort of special code! I can’t understand any of it :) congrats on the Food and Wine gig, sounds like fun!

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3 Angie @ Big Bear's Wife February 18, 2013 at 8:40 am

I can’t wait for your cookbook to come out. So exciting! I know it’s going to be beautiful! (ps. the Salmon looks beautiful! )

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4 Abbe@This is How I Cook February 18, 2013 at 8:56 am

I just made something similar and I will attest that salmon with orange is delicious. And I bet your new cookbook is also!

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5 Ashley February 18, 2013 at 9:45 am

That’s so exciting about the book! I felt the same way about the editing process. Every markup I was like, “Nice catch!! There is definitely no lemon juice in the s’mores doughnut recipe!” haha, oops. ;) Very exciting about the Food + Wine gig. You two are continuously awesome. I must find a way to attend one of your workshops in the future!

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6 Natasha February 18, 2013 at 1:05 pm

I’ve been craving seafood constantly lately. My current favorite is baking fish in parchment. I also am a huge fan of sauce with my fish, and an orange vinaigrette sounds delicious. Will definitely venture over to food & wine to check it out!

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7 Terry Covington February 19, 2013 at 11:48 am

You guys are so open and sweet about the red marks, I can’t resist saying that it’s spelled “roughage,” not ruffage. But ruffage looks much cuter on the page. This recipe looks wonderful, and I am really glad you have day jobs as photographers and food stylists. It’s that and so much more that makes your website special!

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8 Kristie V. February 23, 2013 at 10:33 am

I made this salmon w/orange vinaigrette on Tuesday and all I can say is WOW! The wilted greens and the dressing were so perfect with the salmon. My husband grilled the salmon, so I sauteed the onion in a little olive oil before adding the rest of the dressing ingredients to the skillet. Lovely!

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