From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!
INGREDIENTS
Fish
8 skewers
1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
2 zucchini
2 lemons, sliced very thin and seeded
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1/2 tsp. sea salt
1/4 tsp. paprika
1/2 tsp. Italian seasoning
1/4 – 1/2 tsp. red pepper flakes
Yogurt Sauce
2 garlic cloves
1/2 tsp. each salt and pepper
1 ½ cups roughly chopped cucumber
zest of one lemon
3 Tbsp. fresh dill
2 Tbsp. fresh mint leaves
1 cup full fat Greek yogurt
DIRECTIONS
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.
To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:44:162013-07-23 17:44:16Salmon Skewers with Cucumber Yogurt Sauce
Sautéed Fish with Roasted Grape Tomatoes, Garlic and Basil
Picking a good fish filet is important and snapper (preferably skin on) or Mahi Mahi would work well with these bright roasted tomatoes. Serving it with fresh grilled corn on the cob and crusty bread would make a satisfying and complete meal!
INGREDIENTS
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan (if using whole, skin on fish), lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:42:552013-07-23 17:42:55Sauteed Fish with Roasted Grape Tomatoes, Garlic and Basil
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
INGREDIENTS
1 ½ lbs. ripe plums, washed, dried, halved and pitted
1 ½ cup blueberries, washed and dried
1-2 tbsp. granulated sugar
zest of half a lemon
1 tsp. vanilla extract
8 tbsp. cold, unsalted butter
3/4 cup oats (quick, old-fashioned or steel-cut)
1 cup whole-grain flour (barley or spelt preferably)
3/4 tsp. salt
2/3 cup brown sugar
1/2 tsp. cinnamon
dash of nutmeg, ground cloves and ground ginger
1/3 cup finely chopped walnuts or pecans
DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:41:472013-07-23 17:41:47Plum and Blueberry Crisp
Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!
INGREDIENTS
Fish
Yogurt Sauce
DIRECTIONS
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.
To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.
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Sauteed Fish with Roasted Grape Tomatoes, Garlic and Basil
Sautéed Fish with Roasted Grape Tomatoes, Garlic and Basil
Picking a good fish filet is important and snapper (preferably skin on) or Mahi Mahi would work well with these bright roasted tomatoes. Serving it with fresh grilled corn on the cob and crusty bread would make a satisfying and complete meal!
INGREDIENTS
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan (if using whole, skin on fish), lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
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Plum and Blueberry Crisp
Plum and Blueberry Crisp
As the peak of summer approaches, you might notice markets filled with all types of new fruits that are bursting with ripeness. Yellow Shiro Plums are perfect for crisps, which typically include flour, sugar, butter and nuts…making a nice crispy topping. Whether you are making a crisp, cobbler, brown betty or a buckle, the key is using ripe, in-season fruit. These plums can be used alone, but combine beautifully with blueberries or raspberries, as shown in this eatbelieve.com recipe.
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl, toss the fruit with the granulated sugar, lemon zest and vanilla. Spread evenly in the bottom of a deep (2 1/2-inch or 3-inch) baking dish (7×10 or 9×12 depending on height).
In a medium bowl, combine all other ingredients. Cut in the butter with a pastry cutter or two knives until it is mixed thoroughly and evenly with the dry ingredients. Sprinkle the mixture over the crisp and bake for 45-55 minutes or until the fruit bubbles on the sides and the topping is golden brown.
Serve alone or with a dollop of whipped cream or vanilla ice cream.
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