You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.
Am I good to you or what……damn I can do this!
- 1/4 cup fresh lime juice
- 2 tbsp. grated lime peel
- 2 tbsp. liquid honey
- 2 tbsp. flat leaf parsley, chopped
- 4 tsp. soy sauce
- 1 tbsp. olive oil
- 2 large shallots, sliced
- 1 1/2 cups basmati rice
- 3 1/4 cups chicken broth
- 4 x 5-6 oz. salmon fillets
- 1 bunch fresh asparagus, trimmed
Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.
Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.
Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.
Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.
Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…
Trout Wellington
Serves 6
This is a lovley way to serve trout. It looks so…..like expensive restaurant food.
- 3 sheets frozen puff pastry. thawed
- 6 x 6 oz trout fillets, all bones removed (make sure)
- thick teriyaki sauce, enough to cover the fillets
- 4 tbsp. chopped fresh tarragon
- 1 beaten egg – for pastry wash
Preheat oven to 425 degrees. Roll out pastry to about 12 inch square, then cut each one in half, forming 6 rectangles.
Place one fillet in the center of each rectangle and brush with the teriyaki sauce and sprinkle a bit of tarragon on each one.
Brush edges of the pastry with the egg wash and fold the pastry over each fillet and roll up. Seal the edges and, after placing on a parchment lined baking sheet, brush with the egg wash.
Bake until the pastry is a beautiful golden brown- which may take 20 minutes. Remove from heat and let stand about 10 minutes. While resting the trout, start making the Bernaise sauce.
Bernaise Sauce
- 3 tbsp. white vinegar
- 3 tbsp. white wine
- 10 peppercorns, crushed
- 2 tbsp. finely chopped shallots
- 1 tbsp. dried tarragon, chopped
- 1 tbsp. water
- 1 cup butter, melted
- 3 egg yolks
- 1 tsp. chopped fresh parsley
Combine the vinegar, wine, peppercorns, shallots and tarragon. Bring to a boil and reduce to 1 tbsp. Add 1 tbsp. water.
Combine the reduced liquid and egg yolks in a metal bowl, over simmering water. Whisk this until frothy and, in a steady stream, add the butter, whisking until it becomes thick. Salt and pepper to taste and strain through a chinois.
Serve with a bunch of asparagus spears and a glass of nice white wine. Ahh! Who could ask for more?
Fresh Salmon Fillets in a Pancetta Cream Sauce
Serves 4
- 1 lb. fresh salmon fillets about 1/2 inch thick and cut into 4 equal portions
- Olive oil for brushing
- 1 medium julienned carrot (1/2 cup)
- 1 small zucchini and
- 1 small yellow squash, julienned
- 2 oz. pancetta (make sure it has lots of fat)
- 3/4 cup whipping cream
- 2 tbsp. julienned fresh basil
Steam the vegetables until crisp-tender (about 3 minutes)
To make the sauce, fry the pancetta, reserving any liquid. Coarsely crumble and set aside. Using the reserved liquid, stir in the whipping cream. Boil gently, uncovered until it thickens slightly. Stir in the basil. Remove from heat, but keep warm.
Rinse the salmon and rinse dry. Place the fish on a greased, unheated boiler pan, tuck the thin end of the fish underneath and brush with olive oil. Broil about 4 inches from t he broiler for 4-6 inches until the fish flakes easily.
To serve, divide the sauce on four plates, place the fish over the sauce and pile the vegetables on top. Add the crumbled pancetta over all. In this recipe you could also use bacon, but it will give an entirely different flavour.