Sometimes I read your blog, so, in appreciation, I thought I'd make a contribution. I made this a couple of months ago and crave it all the time (so beware). I love this dish because it's refreshing, healthy and delicious. The salsa is a little time consuming (maybe because I can't figure out a good way to get herbs off their stems) but can be made in advance, and it is definitely worth the time. Recipe from Giada De Laurentiis.
Salsa:
2 large oranges
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T. chopped fresh mint leaves
2 T. capers, rinsed, drained and coarsely chopped
2 T. orange zest
1 tsp. lemon zest
1 tsp. crushed red pepper flakes
Kosher salt & freshly ground black pepper
Salmon:
Vegetable or canola oil, for oiling the grill (I use a grill basket)
4 (4 to 5 ounce) center cut salmon fillets, skinned (each about 3 inches square)
2 T. amber agave nectar (This might be hard to find - I recommend going to a store like Whole-Foods, but I found it at my local grocery store in the "health" section I didn't know existed)
Kosher salt and freshly ground pepper
For the salsa: Cut the peel and ends off of each orange. Cut along membrane on both sides of each segment of orange until segments are free and place all segments in a bowl (I usually squeeze some of the orange juice into the bowl as well). Add remaining ingredients. Toss and set aside.
For the salmon: (NOTE: I have made this in a pan on the stove, the grill, and on a foreman grill, and it has turned out great each time). Put a grill pan over med-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Saturday, March 20, 2010
Grilled Salmon with Citrus Salsa Verde
Sunday, March 7, 2010
Tuesday, March 2, 2010
Beef and Baby Bok Choy
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
Directions
- Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
- Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
- Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
Monday, March 1, 2010
Apple Love
Today is the first day of March and hopefully the last day of winter.
To celebrate I made a pie and experimented with a different kind of apple pie recipe. The apples are placed in the pie shell then you make a gooey, yummy caramel and poor it over the top crust. It was delicious and I highly recommend it!
Pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 TBS all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 granny smith apples -peeled, cored and sliced
Melt butter in saucepan. Stir in flour to make a paste. Add the sugars and water and bring to a boil. Reduce temperature and simmer for 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly and cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so it does not run off.
Bake 15 minutes at 425 degrees. Reduce temp to 350 and bake for another 30-40 minutes.