Smoked Salmon with Sundried Tomatoes, Lemon and Pasta

When in New Mexico last Thanksgiving, my friend Michelle made us an aswesome lunch. I asked for the recipe because I wanted to definitely have this again. I changed it a bit but still awesome. If you love smoked salmon... you are going to love this recipe ! Took about 10 minites to make.

Here's here recipe :

4 TB extra virgin olive oil
1 TB minced garlic
1/3 cup sundried tomatoes, julienned
zest of 2 lemons
1/3 cup butter....tossed in hot pasta
2 TB chopped fresh parsley
1 3oz smoked salmon, bite size (about 3/4 cup)
3 Tb pine nuts

3 Tb fresh parmesan cheese

pasta of choice - I am using pappradelle - enough for two people, I like more ingredients rather than more pasta

Cooked pasta and toss the butter in the warm pasta.

In a bowl, break up smoked salmon and add remaining ingredients... toss ingredients with pasta.

** adjust olive oil and butter to how saucy you like it... I added a little more olive oil.

Serve and enjoy every bite !

Salmon in Lemon Brodo w/ Mint Pea Puree

This is a Giada De Laurentis recipe, tweaked a little.

INGREDIENTS :

Lemon Brodetto:

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
1 1/2 cups chicken broth

Pea Puree:
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic, mince
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:

1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

HOW TO :

Prepare and cook salmon first.

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 2 minutes.

Add the lemon juice, zest, and broth.

Bring to a simmer, and keep warm, covered, over low heat.

Pea Puree : Place all the ingredients in a food processor ( I used my Bullet) and process untl smooth. ** I added a little more parmesan cheese after without processing to make it a little thicker.

Salmon : drizzle the salmon fillets with olive oil and season with kosher salt and cracked black pepper. bake about 7-10 minutes in a 375 degree oven, oven varies , so cook until done.

To assemble the dish :

Spoon some of the Lemon Brodetto into two deep plate, (there will be extra broth and pea puree)

Place a large spoonful of Pea Puree into the center of each bowl.

Place a salmon piece on top of each mound of Pea Puree.

*** I put too much broth on the plates.. I would use less next time.

Serve and enjoy every bite !

Halibut with Fennel, Tomatoes, Capers & Lemon Zest. healthy, light & delicious.

Mmmmm...one of our favorite dishes, we make it often. Quick to make..everything goes into one pan. This dish bursts with tanginess of my two favorite things - lemons and capers. Giada De Laurantis made it with Pork loin chops but I prefer fish because it's light. In this recipe I used Halibut but I have also used Tilapia, another great tasting fish.

INGREDIENTS :

2- 6-8oz pieces of Haibut or other thick white fish (Tilapia, Cod, Sea Bass)

kosher salt ) cracked fresh pepper.

2-3 Tb olive oil.

1 fennel (also called Anise), using the bulb part only, cut in half, slice thinly

1 lg shallot, chopped

1 can of diced tomatoes, slightly drained

2 TB capers, no need to rinse - the briny flavor is good

1/2 cup white wine, may need to add more if a lot of it evaporates, no more than a cup usually.

zest of one lemon use a lemon peeper

1 cup Israeli Couscous (pearl like) or plain couscous but Israeli is better - or, if you want a lighter healthier dish, skip the Israeili couscous all together.

HOW TO:

Prepare Israeli Couscous according to directions on the package. When done, add a little olive oil so it doesn't stick together. Cover.

In a pan, add some olive oil. Season the fish with cracked pepper and kosher salt. Sometimes I lightly sprinkle with Italian bread crumbs.

I do the fish two diffrent ways. Sometimes I sear it on both sides and let it finish in 375 oven - escpecially if the fish is thicker. Another way I do it, is finish frying it in a pan - especially when using Tialpia, a thinner fish.

When fish is done cooking, set aside.

In same pan, add more olive oil and the chopped shallot. Sauteeing them until transluecnt.

Add the sliced fennel, saute for about 5-7 minutes, don't brown them.

Add the white wine, the the diced tomatoes. Cook 2-3 minutes.

Add the capers and then zest of a lemon.

Put the fish back into the pan, on top of the fennel mixture and let cook for about 3-5 minutes - to heat fish through and let the sauce reduced somewhat.

PLATE IT :

On a plate, make a bed of the couscous, top with some of the fennel, tomato mixture. Place the fish on top of the fennel mixture.

ENJOY EVERY BITE !

Pear, Proscuitto & Gorgonzola salad

I love this salad !!! Proscuitto, pears, and balsamic vinegar and gorgonzola.... this flavors will stay in your taste bud memory ! The nice satly parmesan crisp is a wonderful addition. I serve the salad in the Parmesan crisp ( called frico in Italian) but you can serve it on the side.

THE INGREDIENTS :

For two people

Mixed greens - no rules on how much to use

1 Bosc pear( yellowish0brownish in color)

about 6 slices of proscuitto

2-4 Tb of crumbled Gorgonzola cheese

2 Tb pine nuts, toasted lightly in pan

about 4-6 TB of shredded parmesan cheese

1/2 cup balsamic vinegar

1 Tb brown sugar

HOW TO :

To make the parmesan crisp, on a non stick pan, sprinkle the parmesan cheese to form a circle, about 2" Leave space between circles, it's melts and spreads. Place pan in a 400 degree oven and cook for about 3-4 minutes... depending on your oven. You want it too look golden and lightly browned. When they are done, take pan out of oven, let sit a minutes and lift the crisp and put on another plate to cool OR if you are going to use it as a bowl for the salad.... turn a soup bowl over on flat counter and drape the still sift, flexible cheese over the bowl to form it's shape.

Next, in a small pot put the balsamic and brown sugar and heat in on med-low heat and let it reduce. Vinegar will become thicker but you will not notice so much when it's still hot. This will take about 15 mins... time varies. Let cool.

In a small pan, add pine nuts... and lightly toast the nuts until they are lightly browned. take about a minute on high heat.. they toast quickly.

Cut the pear in half, scoop out the core with a melon baller. Cut pear into thin slices.

Assemble the salad :

In a plate, place the parmesan crisp, add some mixed green (about a handful), place three pieces of the proscuitto on top of greens, fan out the pear on top, sprinkle pine nuts, drizzle with some balsamic dinner and the sprinkle with gorgonzola.

Serve & enjoy every bite !

Ginger Shrimp & Vegetable - Simple, light & good for you too !

When I make Chinese food I always try to include one shrimp dish... this one is delish ! This would even be food on it's own without all the other dishes. Serve with some white or brown rice.

INGREDIENTS :

1 lb raw, jumbo shrimp, steamed about 3-4 mins or buy cooked but I find there is a difference in taste

1 lg carrot, sliced diagonally

1 cup broccoli florets, steamed with little water in a pot covered, only takes a few minutes, don't overcook

1 cup snow peas

1 cup sliced mushrooms

1/2 onion sliced

1- 1/2 cup Vegetable broth

1 Tb ginger minced - I use the minced ginger in the tube that you find in the produce section

1Tb garlic

1 Tb of cornstarch

HOW TO :

Steam the shrimp unless you are buying already cooked shrimp * use jumbo shrimp and not the small one.

In a wok or large pan, add some canola oil, about 2 TB, add sliced carrot and onions... saute for about 3-4 minutes. Then add mushrooms. Saute 2-3 minutes. Then add snow peas and cooked broccoli.

Add the vegetable broth, ginger, garlic to the pan.

In a small bowl, mix cornstarch with about 2 Tb of the broth and mix together. Add to the pan and let the sauce thicken.

* you may need more cornstarch if you want it thicker or if too thick add more broth.

Add shrimp and let the shrimp heat through, 2-3 minutes.

Serve with or without rice.

Serve & enjoy every bite !