Page 12
TriMet Bus
Operator
of the Year
July 31, 2019
F OOD
Oven-Roasted Asparagus
C ontinueD from P Age 3
from Line 4-Fesseden wrote.
Green-Dell describes herself
as a people person. She said she
joined TriMet to serve the pub-
lic and interact with people of
all different cultures. Day in and
day out, she shows her riders how
much she cares.
“I was driving the #12, and an
elderly lady took my bus from
downtown by mistake,” she re-
members. “After I dropped her off,
I worried all the way to Sherwood
because it was my last trip of the
night. On my way back, I changed
my route because I had feeling
she’d still be standing there. She
was. Oh, how happy she was to
see me! I picked her up and took
her to Center Garage where I got
my car and took her to north Port-
land. She hugged me. She thanked
me. She cried tears of joy. She said
I was her guardian angel.”
TriMet also named Cynthia
McClean as Mini-run (part time)
Operator of the Year and Neil
Beaudry as Rail Operator of the
year. The winners were selected
by a vote of their peers.
• 1 1/2 tblsp grated Parmesan
• 1 bunch thin asparagus spears, cheese
• 1 teaspoon sea salt
trimmed
• 1/2 tspn ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
Ingredients:
Directions:
1. Reheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the ol-
ive oil. Toss to coat the spears, then sprinkle with Parmesan cheese,
garlic, salt, and pepper. Arrange the asparagus onto a baking sheet
in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes de-
pending on thickness. Sprinkle with lemon juice just before serving.
Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce
Ingredients:
•
•
•
•
•
•
Directions:
behind. Finely chop lobes (flesh, pith, and all)
and transfer to a small bowl (you should have
about 1/2 cup). Squeeze out juice from core
over bowl. Add shallot, sesame seeds, honey,
sesame oil, and remaining 1/3 cup olive oil; sea-
son with salt and lots of pepper. Toss to combine.
cook, skin side down the entire time, until skin is
lightly charred and fish is opaque, 6–8 minutes.
Transfer salmon to a plate and let cool slightly.
3. Clean and oil grate, then immediately place
salmon on grill skin side down. Cover grill and
4. Divide salmon among plates. Top with basil.
Spoon lemon-sesame sauce over.
• 4 6-oz. skin-on salmon fillets, pin bones
removed, patted dry
• 2 Tbsp. plus 1/3 cup extra-virgin olive
oil, plus more for grill
• Kosher salt to taste
• 1 small lemon
1. Prepare a grill for medium heat. Rub salm-
on with 2 Tbsp. olive oil; season both sides
with salt.
2. Cut ends off lemon and discard. Place lem-
on upright and slice off outer lobes in 4 sec-
tions, leaving a square-shaped core and seeds
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
½ tsp. toasted sesame oil
Freshly ground black pepper
1 cup torn basil leaves