Stid2677
WKR
- Joined
- Sep 13, 2012
- Messages
- 2,346
Salmon with Fennel, Bell Pepper, and Quinoa, and Grilled Zucchini with a Cucumber Fennel Salad.
Salmon with Fennel, Bell Pepper, and Red Onions
1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 Red or Yellow bell pepper, thinly sliced
1 Red Onion
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1. Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.
Cucumber-Date Salad:
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces or whatever cucumber you have.
3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large lemon)
6 tablespoons fruity olive oil (preferably from Spain)
Medium-coarse sea salt
Fresh ground black pepper
Directions
Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Quinoa with Garlic
What You Need
Ingredients
1 cup quinoa (any variety — white or golden, red, or black)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
½ cup diced carrots
½ cup frozen peas
1 diced Jalapeno
¼ cup diced Red Onion
2 Tablespoons Tomato Paste
Tools
Fine mesh strainer
2-quart saucepan with lid
Spoon
Instructions
1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home.
3. Over medium heat add olive oil, carrots, peas, Jalapeno, Onions and Tomato Paste
4. Dry and toast quinoa in saucepan, add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
5. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.
6. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
Salmon with Fennel, Bell Pepper, and Red Onions
1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 Red or Yellow bell pepper, thinly sliced
1 Red Onion
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1. Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.
Cucumber-Date Salad:
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces or whatever cucumber you have.
3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large lemon)
6 tablespoons fruity olive oil (preferably from Spain)
Medium-coarse sea salt
Fresh ground black pepper
Directions
Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Quinoa with Garlic
What You Need
Ingredients
1 cup quinoa (any variety — white or golden, red, or black)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
½ cup diced carrots
½ cup frozen peas
1 diced Jalapeno
¼ cup diced Red Onion
2 Tablespoons Tomato Paste
Tools
Fine mesh strainer
2-quart saucepan with lid
Spoon
Instructions
1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home.
3. Over medium heat add olive oil, carrots, peas, Jalapeno, Onions and Tomato Paste
4. Dry and toast quinoa in saucepan, add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
5. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.
6. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
Happy New Year Sir.
