Baked King Salmon with Leeks
Ingredients
Ingredients Salmon
4 salmon fillets, skin on and pin bones removed
3 tablespoon unsalted butter
¼ cup parsley, chopped
salt
black pepper
Ingredients Leeks:
1 large leek, halved, rinsed, and sliced
1 ½ tablespoon unsalted butter
¼ teaspoon salt
Instructions
Preheat oven to 475F.
Directions Leeks:
Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).
Cut leek in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
Bring a small pan to medium heat and add 1 ½ Tbsp butter.
Add sliced leeks and salt. Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown.
Remove leeks from heat and set aside.
Directions Salmon:
Salt and pepper salmon.
Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon. Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.
Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan.
Bake uncovered 4-5 minutes or until the skin easily peels off.
Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.
Top with buttery leeks and add salt to taste.
From https://eatsimplefood.com/
Grilled Green Beans
Ingredients
1 pound fresh green beans
1 tablespoon olive oil
½ teaspoon kosher salt
Fresh ground black pepper
Lemon wedges, for serving
Instructions
Preheat a grill to medium-high heat (375 to 450°F).
Wash and trim the green beans. Pat them dry with a towel. In a bowl, mix the green beans with the olive oil, kosher salt and plenty of fresh ground black pepper.
Place the green beans directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total), until charred and tender. (For a less charred result, you can cook them in grill basket for 12 to 14 minutes until tender.)
Remove the beans from the grill and spritz them with lemon juice from wedges. Taste and add a few more pinches of kosher salt, if needed.
From https://www.acouplecooks.com/
Cherry Tomato Salad
Ingredients
1 pint cherry tomatoes halved
2 tbsp cup canola oil
1 1/2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup minced fresh parsley
Instructions
Place tomatoes in a shallow bowl.
In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in parsley.
Pour over tomatoes; gently toss to coat.
Refrigerate, covered, overnight.
Herby Oven Baked Ribs
Ingredients
2 1/2 lbs. pork spare ribs - bone in
1 1/2 tsp. whole peppercorns
1/2 head of garlic
1 1/2 tsp. sugar
1 tsp. salt
3 tbs. of fresh parsley
1 tbs. olive oil
1/2 cup Barbecue Sauce
Instructions
Place the parsley in a mortar and pestle and mash until fine. Remove and place in a small bowl. Set aside. Crush the garlic cloves in the mortar and pestle then add to parsley. Next, crush the peppercorns with the mortar and pestle. Add to the parsley garlic mixture and add olive oil, sugar, and salt. Mix until everything is combined.
Rub the paste on the ribs and refrigerate for at least one hour or up to overnight.
Preheat oven 300 degrees F.
Place the ribs in a cast iron pan and cover with tin foil. Bake for 90 minutes.
Drain excess liquid from pan and brush with BBQ Sauce.
Raise the oven temperature to 350 degrees F:
Cover again with tin foil and place back in the oven for 35-40 minutes.
Remove from oven and brush once more with Barbecue Sauce, then place back in oven for 10-12 minutes; uncovered.
Remove the ribs and let rest for 10-15 minutes.
If you like, brush with BBQ sauce and garnish with spring onions and parsley before serving. Enjoy!
From https://livingthegourmet.com/
Soy Butter Black Cod with Sugar Snap Peas
Ingredients
12oz wild black cod
Salt and freshly ground black pepper
2 tbsp cup unsalted butter
1 ½ tablespoons soy sauce
1 ½ tablespoons unseasoned rice vinegar
1(1-inch) piece (unpeeled) ginger, thinly sliced into rounds
1 ½ cups snap peas
Instructions
Season the fish on all sides with salt and set aside.
Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about ¼ tsp black pepper.
Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.
Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.
Serve directly from the pan or transfer to a platter.
Adapted from https://cooking.nytimes.com
Strawberry and Steak Salad with Balsamic Vinaigrette
Ingredients
2 7oz hanger steaks thin cut, for tender bites.
1 tablespoon high temperature cooking oil such as avocado or canola oil
1 teaspoon Garlic salt
1 teaspoon Black pepper Freshly cracked.
1 teaspoon Herbs de Provence
1/4 cup Olive oil
2 tablespoons Balsamic vinegar
1 clove Garlic Minced.
1 tablespoon Honey
1 teaspoon Dijon mustard
to taste Salt
to taste Pepper
4 cups romaine lettuce
1 cup Strawberries Fresh, quartered.
Instructions
Chill your steaks in the refrigerator until just before cooking. Heat a skillet over high heat and add your preferred high-temperature cooking fat.
Season your steaks generously with garlic salt, black pepper, and Herbs de Provence. Sear the steaks for 1 minute and 30 seconds on each side, flipping only once. Transfer to a plate and let them rest for a few minutes.
Whisk together the balsamic vinaigrette in a small bowl by combining olive oil, balsamic vinegar, minced garlic, honey, Dijon mustard, salt, and pepper. Allow the mixture to sit.
Place your romaine lettuce on a serving plate or bowl. Add the quartered strawberries. Arrange the steak slices over the salad.
Drizzle the balsamic vinaigrette over the salad just before serving.
Adapted from https://recipesbyalicia.com
Roasted Cauliflower Salad
Ingredients
1 small cauliflower
1 lemon, halved
3 tablespoons olive oil, divided
1/2 teaspoon curry powder or smoked paprika
1 medium bunch flat-leaf or lacinato kale (about 10 ounces total)
2 mini Persian cucumbers
2 green onions
1 clove garlic
1 to 2 tablespoons sherry or red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
2 sprigs fresh mint
kosher salt
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Remove the leaves from 1 head cauliflower. Cut in half and cut out the core. Break the florets into large (2-inch) pieces with your hands or a paring knife; place on a rimmed baking sheet.
Drizzle 1 tablespoons of the olive oil and sprinkle 1/2 teaspoon curry powder or smoked paprika, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper over the cauliflower. Toss until evenly coated and spread into an even layer. Place the lemon halves on the baking sheet cut-side up.
Roast until the cauliflower is tender and browned in spots, about 30 minutes.
Pick the leaves from 1 medium bunch flat-leaf kale and discard the stalks. Tear or chop the leaves into bite-sized pieces. Quarter Persian cucumber lengthwise, then cut crosswise into 1/2-inch pieces. Finely dice green onion.
When the cauliflower is ready, prepare the following, adding each to a large bowl as you complete it: Carefully scrape the lemon flesh into a large bowl, discarding any seeds. Finely chop the lemon skin. Finely grate 1 garlic clove.
Add the remaining 2 tablespoons olive oil, 2 tablespoons water, 1 tablespoon sherry or red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/4 teaspoon kosher salt. Whisk to combine. Taste and season with black pepper and up to 1 tablespoon more vinegar as needed. Reserve 2 tablespoons for drizzling.
Add the kale, parsley, onion and cucumbers to the bowl of dressing, and toss to combine. Top with the cauliflower, then drizzle with the reserved dressing. Pick the leaves from 2 fresh mint sprigs and scatter over the salad, tearing if large.
Adapted from https://www.thekitchn.com
Honeydew with Mint and Ginger
Ingredients
1/4 cup sugar
1/2 cup water
1″ piece of ginger, cut into medallions
1 honeydew melon, cut into bite-sized pieces
2 tablespoons mint, chopped
Instructions
Combine the sugar, water and ginger in a small saucepan. Bring to a boil and stir until the sugar dissolves. Turn off heat and let the ginger steep in the hot syrup for 10 minutes. Remove the ginger and let the syrup cool.
Pour the cooled syrup over the honeydew and sprinkle the melon with mint.
From https://thefamilydinnerproject.org
Creamy Potato Bacon Soup
Ingredients
8 slices bacon chopped
½ onion diced
2 cloves garlic minced
2 ribs celery diced
3 cups reduced sodium chicken broth
16 ounces baking potatoes peeled and diced ½-inch, about 2 medium potatoes
¼ teaspoon dried thyme leaves
1 cup heavy whipping cream
1 tablespoon cornstarch
salt and pepper to taste
pinch cayenne pepper
shredded Parmesan cheese and sliced green onions, for garnish, optional
Instructions
Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.
From https://www.spendwithpennies.com/
Green Spinach Risotto
Ingredients
2 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 ½ cups Arborio risotto rice
1 cup white wine
3 cups vegetable broth, hot
8oz baby spinach leaves, coarsely shredded
handful fresh parsley and tarragon
1 tablespoon butter
4-5 tablespoons grated parmesan cheese, plus more for garnish
sea salt and freshly ground pepper, to taste
toasted pine nuts, garnish
Instructions
In a large, deep skillet or saucepan, heat the oil over medium-low heat and sauté the onion until soft but not browned, about 6-8 minutes. Increase the heat to medium; add the rice and garlic, cook for two minutes, stirring continuously.
Add the white wine. Bring to a gentle boil, then reduce the heat to medium-low and simmer until slightly reduced, about 2-3 minutes.
Slowly add a ladleful of broth, about half a cup at a time, stirring slowly but often, until absorbed. As each portion of the stock is absorbed by the rice, continue by adding some more, a ladleful at a time, stirring often. Once the last ladleful of stock is absorbed, the rice should be tender yet firm to the bite (al dente) and moist. This takes approximately 20 to 25 minutes.
Stir in the spinach, herbs, butter and parmesan and season with salt and pepper, to taste. Remove from heat and let stand, covered, for 1-2 minutes. Divide the risotto amongst serving bowls, garnish with pine nuts, sprinkle with extra parmesan and serve immediately. Enjoy!
From https://ellerepublic.de/