Here are two recipes from foodnetwork.com that can be made and used with varieties of cooked white fish. This salsa can be served alongside baked fish (such as Halibut) while the Aioli would go well on a sandwich or wrap.
INGREDIENTS
• 1 cup finely chopped arugula
• 2/3 cup finely chopped flat leaf parsley
• ¼ cup olive oil
• ¼ cup capers, rinsed and drained
• Juice of ½ large lemon
• Zest of 1 large lemon
• ¾ teaspoon kosher salt
• ½ teaspoon dried crushed red pepper
DIRECITONS
Stir arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let stand at room temperature 1 hour before serving.
Arugula Aioli
INGREDIENTS
• ½ cup each of lightly packed arugula and lightly packed flat leaf parsley
• 1 anchovy fillet
• 2 teaspoons chives or scallions
• 1 small garlic clove, coarsely chopped or 1-2 garlic scapes, chopped
• ¼ cup mayonnaise
• ½ cup low-fat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
DIRECTIONS
Place all the ingredients, except salt and pepper, in the bowl of a food processor. Blend until mixture is smooth. Transfer the aioli to a medium bowl and season with salt and pepper.
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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 Lehman2013-06-10 21:21:172013-06-10 21:21:36Arugula Salsa Verde and Arugula Aioli
Smells delicious and tastes delicious…the motto of this dish. Your house might smell like a restaurant while you are cooking this Giada recipe!
INGREDIENTS
GLAZE
• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
SALMON
• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
VEGETABLES
• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 garlic scapes, minced or 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved
DIRECTIONS
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 15-25 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through to medium and starts to flake a bit with a fork, 7 to 9 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze
The vanilla and cinnamon flavors in this tasty squash bread are a nice treat. Not too sweet, but very satisfying, this Food.com recipe has a cake like texture and is a nice way to incorporate vegetables into a baked treat!
INGREDIENTS
• 1 1/2 cups flour (I use the kind labeled “Better For Bread”)
• teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 1/2 cups shredded yellow squash (I shred it in the Food Processor)
DIRECTONS
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate large bowl. Beat well. Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
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Arugula Salsa Verde and Arugula Aioli
Arugula Salsa Verde
Here are two recipes from foodnetwork.com that can be made and used with varieties of cooked white fish. This salsa can be served alongside baked fish (such as Halibut) while the Aioli would go well on a sandwich or wrap.
INGREDIENTS
• 1 cup finely chopped arugula
• 2/3 cup finely chopped flat leaf parsley
• ¼ cup olive oil
• ¼ cup capers, rinsed and drained
• Juice of ½ large lemon
• Zest of 1 large lemon
• ¾ teaspoon kosher salt
• ½ teaspoon dried crushed red pepper
DIRECITONS
Stir arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let stand at room temperature 1 hour before serving.
Arugula Aioli
INGREDIENTS
• ½ cup each of lightly packed arugula and lightly packed flat leaf parsley
• 1 anchovy fillet
• 2 teaspoons chives or scallions
• 1 small garlic clove, coarsely chopped or 1-2 garlic scapes, chopped
• ¼ cup mayonnaise
• ½ cup low-fat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
DIRECTIONS
Place all the ingredients, except salt and pepper, in the bowl of a food processor. Blend until mixture is smooth. Transfer the aioli to a medium bowl and season with salt and pepper.
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Balsamic Glazed Salmon and Sugar Snap Peas
Balsamic Glazed Salmon and Sugar Snap Peas
Smells delicious and tastes delicious…the motto of this dish. Your house might smell like a restaurant while you are cooking this Giada recipe!
INGREDIENTS
GLAZE
• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
SALMON
• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
VEGETABLES
• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 garlic scapes, minced or 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved
DIRECTIONS
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 15-25 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through to medium and starts to flake a bit with a fork, 7 to 9 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze
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Yellow Summer Squash Bread
Yellow Summer Squash Bread
The vanilla and cinnamon flavors in this tasty squash bread are a nice treat. Not too sweet, but very satisfying, this Food.com recipe has a cake like texture and is a nice way to incorporate vegetables into a baked treat!
INGREDIENTS
• 1 1/2 cups flour (I use the kind labeled “Better For Bread”)
• teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 1/2 cups shredded yellow squash (I shred it in the Food Processor)
DIRECTONS
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate large bowl. Beat well. Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
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