Posts Tagged ‘Salmon’

Red onions, lemon, and tarragon come together as a tangy topping for salmon and asparagus.

20 asparagus spears, trimmed to 6″ and halved lengthwise

2 large radishes, very thinly sliced

4 boneless, skinless salmon fillets 5 oz each, 1″ thick

coarse salt and pepper

1 small red onion thinly sliced

1/4 cup plus 1 TBS thinly sliced lemon zest strips, plus 1 TBS  plus 1 tsp fresh lemon juice

3 TBS fresh tarragon

1 TBS plus 1 tsp olive oil

Preheat oven 400 degrees.  Cut out four 12″ by 17″ sheets of parchment paper, fold each in half crosswise to form a crease

Divide asparagus and radishes evenly among parchment pieces, arranging mixture on 1 side of each crease.  Lay 1 salmon fillet on top of each pile. Season with salt and pepper.

Toss together onion, zest and juice, tarragon, 2 tsp oil, and 1/2 tsp salt; divide among salmon, spooning over tops.  Fold parchment over ingredients; make overlapping pleats to seal.

Bake on 2 baking sheets for 11-12 minutes for medium-rare, or 13 minutes for medium.  Unwrap; drizzle with remaining 2 tsp oil.

I’ve often avoided cooking fish because I think it’s either going to smell in the house or it will come out dry.  WELL, neither happens with this delicious dish.  Heart Healthy!

heart healthy fish, salmon, tarragon, lemon zest, red onion

Salmon is Heart Healthy

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What was going to be our Sunday night supper turned into a tasty side dish when we were invited to dine at Susan and Jim’s house.  Susan made what I thought was salmon but in fact it was Ironhead Trout! Very interesting since it looks like salmon, smells like salmon and tastes like salmon and I understand it is not as expensive as salmon. The salmon aka Ironhead Trout was delicious.  My contribution is the Tasty Tidbits Tuesday recipe.

2 TBS Pine Nuts toasted

1/2 box of whole wheat Fusilli prepared per directions, keep warm

1 pkg of cleaned, peeled butternut squash (20 oz) cut into 3/4″ dice

1/2 red onion, peeled, 1/2″ dice (about 1+ 1/2 cups)

1 TBS basting oil (olive oil with herbs in it)

Salt and pepper

1 pkg chopped escarole (15 oz)

1 pkg or 4 oz of mini-cubes of pancetta

3 cloves of garlic minced

1/2 cup dry white wine

1 container or 13 oz of Alfredo sauce

2 TBS of shredded Parmigiano-Reggiano Cheese

Preheat oven to 450 degrees

Toss squash with onions in basting oil in large bowl, season to taste with salt and pepper.  Spread in a single layer on baking sheet.  Roast about 20 min, or until vegetables are well-caramelized and tender.

Blanch escarole 2-3 min in large pot of boiling salted water. Drain, and set aside.

Add pancetta to skillet on MEDIUM.  Cook, stirring, 3-5 min, until crisp and brown.  Remove from pan;drain on paper towels.  Return to pan. Add garlic. Cook, stirring 1-2 min, until tender

Add wine. Cook, stirring to loosen browned bits on bottom of pan.  Simmer about 4 min, until liquids are reduced by half.  Stir in alfredo sauce.

Bring to simmer; add escarole and black pepper to taste. Stir to blend.  Add pasta; toss until well-combined. Stir in squash and onions, then pine nuts.  Top with cheese.

Recipe from Wegman’s MENU magazine

What I learned: I couldn’t find any Alfredo sauce so I used something called Parmesan Cheese sauce and it was fine.  My first thoughts were that there were too many steps and too many bowls and pots.  There was a large pot to blanch the escarole and a large bowl of ice water to shock it.  Another large bowl for tossing the squash and onions.  A baking sheet to caramalize the veggies and a large skillet to saute the pancetta.  I had meant to “toast” the pine nuts in the same skillet but forgot and if I had had a toaster oven, I might have used that but I didn’t.  The array of utensils and containers made for a large wash-up before the meal.

Other than the prepping, the pasta was DELICIOUS as I had hoped and expected it would.  I don’t think I have ever gotten a bad recipe from the Wegman’s MENU magazine.

Harvest whole wheat pasta with escarole and butternut squash,

Butternut Squash cubed

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