Lemony Salmon Dinner
Fresh fish is good all year round so why not treat yourself to a delicious meal of salmon and all the trimmings.
With orange and lemon-pepper, this easy recipe prepares great salmon without the help of a grill.
Nonstick cooking spray
4 1-inch-thick salmon fillets (about 1 lb.)
1/2 tsp. lemon-pepper seasoning or 1/4 tsp. freshly ground black pepper
1 to 2 tsp. reduced-sodium soy sauce
1 medium orange, halved and very thinly sliced
2 C. small broccoli florets
1 C. reduced-sodium chicken broth
3/4 C. water
1 tsp. bottled minced roasted garlic or minced garlic
1 C. couscous
Lightly coat a shallow baking pan with cooking spray; set aside. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 degree F oven for 8 to 12 minutes or until fish just flakes easily when tested with a fork. Meanwhile, in a 2- qt. saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli.
Yield: 4 servings
Quinoa (pronounced keen-WAH) is a delicately flavored grain, native to South America, found in most health food stores. It is high in protein and fiber.
1 Tbs. olive oil
1/2 onion, chopped
1 stalk celery, chopped
2 carrots, diced
1/2 C. quinoa
1 C. hot water or stock
1 bay leaf
1 Tbs. lemon zest
1 Tbs. lemon juice
1/2 C. frozen green peas, thawed
Salt to taste
Ground black pepper to taste
Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is tender.
Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
Yield: 3 servings
Lemon Green Beans With Walnuts Steamed green beans tossed with butter, lemon zest, lemon juice and toasted walnuts. This is excellent with asparagus also. Pecans can be substituted for walnuts. Ingredients 1/2 C. chopped walnuts 1 lb. green beans, trimmed and cut into 2 inch pieces 2 1/2 Tbs. unsalted butter, melted 1 lemon, juiced and zested Salt and pepper to taste Directions Preheat oven to 375 degrees. Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5-10 minutes. Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8-10 minutes, or until tender, but still bright green. Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately. Yield: 4 servings Easy Free Form Plum Tart Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!
2 1/3 C. cake flour or pastry flour
1/3 C. granulated sugar
1/2 lb. unsalted butter, chilled, cut into small pieces
2 egg yolks
1 to 2 Tbs. heavy cream
2 Tbs. unsalted butter
8 large ripe plums, halved, pitted, and cut into slices 1/4 inch thick
1/4 C. granulated sugar
1 Tbs. lemon juice
1 Tbs. plum brandy (optional)
First, make the Sugar Dough: In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the egg yolks and 1 Tbs. of the cream. Scrape into the processor and process until a ball begins to form, drizzling in the additional Tbs. of cream, if necessary, to help the dough come together. Remove the dough from the machine and, on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Before assembling the tart, preheat the oven to 350 degrees.
Remove the Sugar Dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Lift up the dough and transfer it to a nonstick baking sheet. Put the baking sheet in the refrigerator while you prepare the plums. In a large sauté pan over medium heat, melt the butter. Add the plums and sauté just until they begin to soften slightly, about 3 minutes. Gently stir in the sugar and lemon juice.
Remove from the heat and, if you like, drizzle in the plum brandy. Let the mixture cool to room temperature. Remove the dough from the refrigerator. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. Fold the edge up over the plums, leaving the fruit in the center of the tart exposed. In a small bowl, lightly beat the egg. Brush the exposed rim of dough with the egg. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature, cut into wedges.
Yield: 8 servings
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