Sunday, July 12, 2015

Carrot, Zucchini, Squash Ribbons and Strips

2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lime, juiced (about 1 Tbsp lime juice)

Prep: Peel vegetables

Prep: Chop parsely

Cut carrots, zucchini, and squash into thin ribbons or strips with a mandoline slicer. [Cook's note:  I only peeled the carrots, but left skin on squash and zucchini for enhanced color.]

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes.

Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.

Tuesday, July 7, 2015

Herb-Crusted Salmon

3 slices white sandwich bread
1 cup fresh parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside.

In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper.
I used a combination of parsley and cilantro for my fresh herbs.

Put in food processor.

Add olive oil. 

Pulse until coarse crumbs form.
Pulse until it resembles bread crumbs.

Place salmon on prepared sheet; season with salt and pepper.

 Spread top of fillets with Dijon.

Top with crumb mixture, pressing gently to adhere.

Roast until salmon is opaque throughout, 11 to 13 minutes.
Safe cooking temperature for fish is 145 degrees.
Side: Spinach Salad (Optional)
Olive Oil
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced

In a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.