Recipe(tried): Fish for dinner - Baked Salmon with Lemon Grass, Ginger and Garlic, Asparagus Casserole

My grocer's salmon didn't look very good, so I substituted orange roughy. With the following recipes we also had crowder peas, sliced tomatoes and cucumbers and bread sticks.

Baked Salmon with Lemon Grass, Ginger and Garlic
Servings : 6

MARINATING PASTE
1 stalk lemon grass -- outer leaves removed, inner bulb minced
1 1/2 ounces fresh ginger root -- peeled
3 large cloves garlic -- peeled
1 small red chile pepper, fresh, hot, seeded
3 tablespoons dark sesame oil
1 1/2 tablespoons rice wine vinegar
Salt
Ground black pepper

6 salmon fillets (2-pound)
1 tablespoon dark sesame oil

TO PREPARE: For the paste, put all ingredients including 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; process to a smooth paste.
Brush salmon fillets with oil, then transfer, skin side down, to a baking dish. Spread 2 tablespoons of the paste on each fillet. Cover and refrigerate 2 hours.
TO COOK: Heat oven to 400 F. Bake salmon fillets until opaque throughout, about 12 minutes. Serve immediately.

Description:
"Marinated fish fillets with a distinct Thai accent."
Cuisine: "South Asian"
Source: "Cook's Magazine April 1990"

NOTES : Lemon grass is a citrus-scented, green fibrous stalk that is available in Asian markets as well as many supermarkets.

Asparagus Casserole
Posted by: Deborah 07-29-99 11:46 PM

2 large cans (15-16 oz. each) asparagus, drained
1 can(15-16 oz) Le Seur type 'baby' peas, drained
1 can(10-3/4 oz) mushroom soup (roasted garlci-mushroom)
2 cups grated cheese
1 can( 8oz) sliced water chestnuts, drained
Cracker crumbs or buttered strips of toasted bread (about 1/4 sleeve of Ritz)

Preheat oven to 350 degrees.

Combine all ingredients except crumbs or toast in an ovenproof casserole.

Top with buttered strips of toasted bread or cracker crumbs.

Heat through until bubbly and cheese has melted.

NOTES : I only used 1 cup grated cheese.