Dill Salmon

Salmon is a wonderfish. It helps your brain, your skin, your cardiovascular system — just about everything in your body benefits from salmon of the wild variety. To mix up weekday lunches, I cook it ahead and add it to salads. This week’s salad features roasted bell peppers, asparagus and shallots served with lemon-dill wild salmon on a bed of mixed greens. Here’s the recipe — one of the easiest in the world — but so good I must share.

  • 2 4-6 oz fillets of wild salmon
  • 1/2 bunch of fresh dill
  • 1 lemon
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 bunch asparagus, stems trimmed
  • 1 shallot , but into thin rings
  • 3 cloves of garlic, minced
  • 4 tablespoons olive oil
  • Salt and pepper

Remove salmon from refrigerator to bring to room temperature. Place fillets on a plate and drizzle with lemon juice and sprinkle a generous amount of rough chopped dill on each.

Chop all vegetables and toss in a bowl with 3 tablespoons olive oil, salt, pepper and garlic. Arrange on baking sheet and roast in 350 degree oven for 45 minutes.

Heat one tablespoon of oil in pan on medium heat. Once warmed, place salmon fillets skin side down on heated pan. Let cook for 3 minutes, turn and let cook for another 2 minutes (or more if you’re not a fan of lightly cooked salmon — but do not overcook). Remove from pan and drizzle again with lemon juice.

Add roasted vegetables and salmon to mixed greens and drizzle with lemon juice, olive oil and lemon pepper. Simple, delicious, healthy.

Superfish is served.

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It’s Pie Time

October 5, 2011

As of a couple of weeks ago, I had never attempted to make a pie and I had never worked with rhubarb. I don’t bake; I cook.

So when my friends Dan and Jyoti needed a dessert for their party, obviously I told them I would bring a homemade strawberry rhubarb pie. Wait, what?

Turns out, pie production is not as intimidating as I thought. With a little research, a good market carrying fresh ingredients and the help of Pillsbury pie crust (I’m a beginner baker — come on!), I made a delicious dessert — at least that’s what was said. The first pie was such a success I made another for my friends at my favorite establishment, ye ol’ Black Horse.

The recipe and directions:

Ingredients:

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 1 1/3 cups white sugar
  • 6 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 recipe pastry for a 9-inch double pie crust
Directions:
  1. Preheat oven to 450 degrees.
  2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap strawberry and rhubarb over this mixture. Sprinkle with remaining sugar and floud. Dot with small pieces of butter. Cover with top crust.
  3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 and continue baking for 40 to 45 minutes.
 

Sundays are cooking days here at apartment 596 in Brooklyn. Every Sunday I look forward to cooking a big meal to last most of the week. So last Sunday, the roommate and I decided to make vegetarian Mexican stuffed peppers. To do this, I mixed together:

  • 1 can of black beans
  • 1 can of small red beans
  • 1 jalapeno
  • 3 vine-ripened tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 small can of tomato sauce
  • 2 1/2 cups cooked brown rice
  • Salt, pepper, tobasco and Goya sazon to taste

This stuffing was almost the exact amount needed to fill six large bell peppers. After baked in the oven for about 45 minutes at 350, I topped them with mozzarella cheese and put them under the broiler for two minutes. The result — a healthy, filling dinner with delicious leftovers for the week. ¡Disfrute de las pimientas!

Tasting Party

February 27, 2011

You can’t create an hors d’oeuvres catering menu without first sampling the selections. With that in mind, I invited a few friends over to taste some of the hors d’oeuvres from the Brooklyn Eats menu.

Vegetarian summer rolls served with a peanut dipping sauce.

Roasted poblano soup served with fontina grilled cheese wedges.

Tuscan chicken, sauteed spinach and oven-dried tomatoes in puff pastry shells.

Pulled pork served on corn tamale cakes with sour cream and green onion.