Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou
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- 1/3 cup chopped fresh dill
- 1/3 cup finely chopped green onions (about 2)
- 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
- 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
- 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
- 1 pound sugar snap peas, trimmed, strings removed
Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.
Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.
The PureHealthMD 50 Project
1. In a bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.
4. Place mushroom caps on the grill, underside (gill side) down. Grill for 3-4 minutes. Flip so the gills are facing up and grill another 3 minutes.
1 pound sweet potatoes, cut in half crosswise
3 tablespoons extra virgin olive oil
Kosher salt or coarse sea salt
1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil, shiny side up. Place in the oven while you prepare the potatoes.
2. Cut the potatoes into wedges that are 1/4 inch to 1/2 inch thick at the thickest point and toss with the olive oil and salt.
3. Remove the hot pan from the oven, and add the potatoes to the pan in an even layer. They should sizzle. Return to the oven, and lower the heat to 450 degrees. Roast 25 minutes or until tender.
4. Remove the pan from the oven, and loosen the potatoes from the foil using an offset spatula. Return to the oven and cook for another five minutes. Serve at once, seasoned with more salt if desired.
Haven’t tried a new recipe for a while. But last week, I had the opportunity to make something new and it was a hit. If it wasn’t a hit, trust me, I wouldn’t be blogging about i
-Appetizers: pita chips (homemade of course, here’s the recipe ), roasted garlic, and salsa from Sabra !
-Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou, Smoked Couscous , Spinach and Almonds
The spinach was a nice addition too. #healthy
The Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou is want I want to share with you. Not only did the plate look amazing but it was a pretty flavourful meal too!
Here’s the recipe: (courtesy of Epicurious )
1/3 cup chopped fresh dill
1/3 cup finely chopped green onions
1/2 cup shelled or natural pistachios or almonds (I used whole almonds)
2 yellow peppers cut into 1/2 inch strips
1 package of sugar snap peas, trimmed, strings removed
Mix dill, green onions, pistachios, (or almonds) and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.
1.Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Transfer to a serving dish.
2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat.
3. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer.
4. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.
NOTE: This recipe was rated 5 stars out of 5 stars and they were right – it’s certainly worth 5 stars!!
Recipe: Salmon Wellington
Honestly I don’t know why it’s taken me so long to make this dish. I swear I make salmon almost every Friday night and I regularly scour the internet for new recipes but for some reason, I’ve never made a Salmon Wellington before. Till now!!
I’m so glad I tried this recipe even though my “braiding” skills could use some improvement, however the results came out pretty decent. There’s no question that I will make this recipe again.
All you really need is a few ingredients and poof – you have a pretty elegant main course.
Recipe: Salmon Wellington (original recipe from www.simplyhomecooked.com)
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine (I didn’t use any and it still came out delicious)
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute. (note: I didn’t add any wine)
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash. (ok I didn’t do this stop either – I did a braid).
11. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Final Result!! – As you can see, I braided it and didn’t make the crosshatch. I guess I was feeling creative. LOL
I served this along with a salad, vegetarian stew and couscous. The stew was prepared in the slow cooker while I was asleep. Oh how I love my Breville Rice Cooker which also has a function to “slow cook”.
Naturally I had fun setting a “fall inspired” table.
Thursday, August 12, 2010
WAY Better Than Pizza Hut!
While I do love the effortless stop through the Pizza Hut drive through every-now-and-then to get any size/topping $10 pizza, I've come across a DELICIOUS homemade pizza recipe that is so easy! Before finding this recipe the most "homemade" we ever made our pizza was from the Chef Boyardee box (gross. ). This recipe is from 'The America's Test Kitchen Family Baking Book'. It's my new favorite recipe source, so I will definitely be sharing more recipes in the future, but for today it's pizza! Always a good place to start, yes? :)
*Makes 2 pounds. Enough for 2 large pizzas.
4-4 1/4 cups bread flour
1 envelope (2 1/4 tsp.) instant or rapid-rise yeast
1 1/2 tsp. salt
2 T. olive oil
1 1/2 cups warm water
1. Pulse 4 cups of the flour, yeast, and salt together in a food processor (with a dough blade[I use my KitchenAid Mixer with dough hook because I don't own a food processor]) to combine. With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30-40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 T. at a time as needed.
2. Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.
*Makes 3 cups, enough for 3 large pizzas (leftover sauce can be frozen).
2 T. extra-virgin olive oil
2 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
Salt & Pepper
1. Cook the oil and garlic together in a medium saucepan over medium heat until sizzling and fragrant, about 1 1/2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste. (The sauce can be refrigerated in a covered container for up to 4 days.)
2 pounds pizza dough
olive oil for brushing
2 cups pizza sauce
3 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1. Adjust an oven rack to the lower-middle position, place a baking stone (or inverted cookie sheet) on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour). Line a rimless (or inverted) baking sheet with parchment paper.
2. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press and roll the dough into a 14-inch round on a lightly floured counter. Transfer the dough to the parchment-lined baking sheet and resape as needed.
3. Lightly brush the outer 1/2-inch edge of the dough with oil. Spread 1 cup of the sauce over the dough, leaving a 1/2-inch border around the edge. Sprinkle with 1 1/2 cups of the mozzarella and 2 T. of the Parmesan.
4. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Prepare the 2nd pizza while the first bakes.)
5. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Let the stone reheat for 5 minutes before baking the second pizza. Serve hot!
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Melissa Clark's Salmon With Anchovy-Garlic Butter
Today.com DA: 13 PA: 50 MOZ Rank: 63
- In a small bowl, mash together butter, anchovies, garlic, salt and pepper
- In a large ovenproof skillet, melt about half the …
The Best Way to Eat Grilled Salmon
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One Pan, 30 Minutes and a Superior Spring Salmon
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- An Easy Salmon Recipe for Weeknight Meals
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The best way to eat grilled salmon — with a summer recipe
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Roasted Salmon With Fennel and Lime Recipe
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For a Silkier Salmon, Turn Down the Heat
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- Cooked under low heat, fillets, imbued with fennel and lime, become velvety soft, almost like a confit (in half the time, and with a lot less oil)
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Melissa Clark’s Awesome Salmon · Faith Middleton's Food
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- Butter, lemon and capers make the most fantastic sauce for one of my favorite Melissa Clark recipes – salmon with an anchovy butter
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Melissa Clark's Salmon with Anchovy-Garlic Butter – C H E
- Recipe for Melissa Clark’s Salmon with Anchovy-Garlic Butter
- Serves 4 (but if serving two, stick to the recipe for making the butter and do not halve it.) Takes 25 minutes
- 3 tablespoons unsalted butter, softened
- 1 fat garlic clove, minced (or 2 small ones)
Salmon With Anchovy-Garlic Butter Recipe
- In a small bowl, mash together butter, anchovies, garlic, salt and pepper
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Melissa Clark's Wild Salmon with Brown Butter Cucumbers
- Spoon the cucumber and butter over the salmon, and serve with several wedges of citrus
- I used lime, but you could also use lemon
- The lime cuts the richness, and adds much needed pep to the dish
- Don’t forget it! Melissa Clark’s Wild Salmon with Brown Butter Cucumbers Find the original recipe here in the NYTimes serves 2
Turn Nearly Anything Into a Meal With This Simple Sauce
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By Melissa Clark April 20, 2020 Next time you head to the market to restock your canned fish, here’s something to consider: Throw some salmon into your cart along with all that tuna.
Salmon With Anchovy Butter Melissa Clark Recipes The
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Melissa Clark makes salmon with a double application of anchovy butter.Produced by: Meghan GourleyRead the story here: http://nyti.ms/1y5xqSrSubscribe to the
14 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner
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In my imagination, Melissa Clark is developing one of the 200 recipes for her newest opus, Dinner: Changing the Game, when she stops and …
Melissa Clark's Salmon Salad with Fennel & New Potatoes
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- The first time I flipped through Cherry Bombe The Cookbook by Kerry Diamond and Claudia Wu, I stuck a Post-it on p
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- But funny story about the olives shown above.
French Baked Eggs With Smoked Salmon & Tarragon Cream
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- Float 1 tablespoon of the remaining cream on top of each one, and bake until the egg whites are just set and the yolks are …
Vietnamese Inspired Instant Pot or Oven Salmon
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Brown Sugar Smoked Salmon Melissa Clark Recipes The
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Melissa Clark uses hickory wood chips to grill salmon cured with brown sugar, allspice and mace.Produced by: Jenny WoodwardSubscribe to the Times Video newsl
Easy Vietnamese Caramel Salmon
- Preheat oven to 350F In an oven-proof baking dish (large enough for salmon fillets to lay flat) combine oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and pepper
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- Place salmon halves skin side down on a rimmed baking sheet
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Miso-glazed salmon with brown sugar recipe Eat Your Books
Miso-glazed salmon with brown sugar from Dinner: Changing the Game (page 116) by Melissa Clark Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.
Smoked Salmon, Fennel and Herbed Mascarpone Tart Recipe
- Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper
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- Whisk together the miso, wine, brown sugar, ginger and lime zest in a large bowl
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Cherry Bombe's Choice: Salmon Salad With Fennel
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Smoked Salmon, Fennel and Herbed Mascarpone Tart – C H E W
- It’s from Melissa Clark in The New York Times
- It’s one of four recipes created for New Year’s Eve 2020
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Food Writer Melissa Clark's Modern Passover Menu Martha
- Cherries in syrup make a sweet sauce for this flourless torte
- They're layered between the dense chocolate cake and fluffy caramelized meringue
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- Now that you have the recipes, learn more about why Melissa decided to give Passover a makeover.
320 Melissa Clark Recipes ideas in 2021 recipes, nyt
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Salmon With Anchovy-Garlic Butter Social-Cookbook.com
- 3 tablespoons unsalted butter, softened
- 1 fat garlic clove, minced (or 2 small ones) 1/2 teaspoon coarse kosher salt
- 4 (6- to 8-ounce) skin-on salmon …
Salmon Confit with Lime, Juniper, and Fennel recipe
Epicurious.com DA: 18 PA: 50 MOZ Rank: 17
- Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later)
Pressure Cooker Vietnamese Caramel Salmon Recipe Leite's
- Use the sauté function to bring to a simmer and then turn off the heat
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is)
- Spoon the sauce over the fish, …
Poached Salmon in a Fresh Herb and Spring Pea Broth Recipe
Foodandwine.com DA: 19 PA: 50 MOZ Rank: 15
- Cover and cook until the peas are bright green and the salmon is barely cooked through, about 4 minutes
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Melissa Clark Recipes Eat Your Books
from Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks Kid in the Kitchen by Melissa Clark Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
Chef, Interrupted: Delicious Chefs' Recipes That You Can
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`Chef, Interrupted' by leading cookbook co-author, Melissa Clark is a better than average collection of recipes from a very large number (more than the 26 named on the cover) of prominent chefs from around the country, ranging from Batali, Bouley, Boulud, and Colicchio in New York City to Judy Rodgers in San Francisco to Norman Van Aken in