Tuesday, August 30, 2011

Sweet Orange Salmon with Glazed Vegetables

Sweet Orange Salmon with Glazed Vegetables and Mashed Potatoes
Sweet orange salmon with a mix of spices, simply broiled.  Served with brown sugar glazed vegetables and mashed potatoes with sweet butter sauce by Lacey Johnston.
Serves 2

  • 2 Salmon Filets, about 1" thick, skin on
  • 1 tbsp Brown Sugar
  • 1 Orange
  • 1/4 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/4 tsp Ground Cumin
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • 3 Carrots, peeled
  • 1/2 cup Cauliflower Florets
  • 1 1/2 tbsp Brown Sugar
  • 2 tbsp Unsalted Butter
  • Freshly Cracked Black Pepper
  • 1 tsp Milk
  1. Preheat oven to a broil (500* degrees F), line a baking sheet with foil, spray with cooking spray, set aside.
  2. Slice carrots in half lengthwise and then crosswise.
  3. In a small bowl, zest the entire orange, about 1 tsp. In a separate bowl, juice the orange. Set both aside.
  4. Bring to a boil 1" water, milk, fresh orange juice and a pinch of salt (the milk will preserve the white color of the cauliflower).
  5. Add carrots, cover and cook 4 minutes.
  6. Meanwhile, mix 1 tbsp brown sugar, orange zest, cumin, paprika, chili powder, salt and ground black pepper with a fork till well combined. 
  7. Rub dry mixture over salmon flesh, place fish skin side down on the prepared baking sheet. Place in over and broil 9 minutes or until fish flakes easily with fork.
  8. Return to carrots, add califlower, cover and cook an additional 5 minutes. Drain and set aside.
  9. With same pan, add 2 tbsp butter and 1 1/2 tbsp brown sugar over medium-high heat.  Mix till combined and bubbly, return vegetables to pan.  
  10. Toss well to coat and cook for 2 - 3 minutes or until sugar starts to glaze vegetables.  
  11. Serve vegetables and fish immediately, use remaining pan sauce from vegetables and drizzle over mashed potatoes if desired.

Saturday, August 13, 2011

Baby Red Potatoes with Chive Butter

A simple, rustic side dish of potatoes using only 5 ingredients a great alternative to mashed potatoes by Lacey Johnston.
Serves 2 - 4

  • 20 Baby Red Potatoes, washed with skins on
  • 3 tbsp Unsalted Butter
  • 1 tbsp Chives, freshly snipped
  • Kosher Salt & Black Pepper, to taste
  1. Place whole potatoes in a stock pot, fill with cold water just until potatoes are covered.
  2. Bring to a boil, reduce heat to a simmer.  Simmer 15 minutes or until potatoes are tender.
  3. Drain, set aside.
  4. Melt butter in stock pot, return potatoes to pot along with other ingredients.
  5. Toss till coated, serve whole.

Monday, August 1, 2011

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes served over Green Bean Pasta Salad
The tomatoes take on a sweet taste with a hint of garlic, a perfect side for any summer dish.  Best when picked straight from the garden by Daniel Williams.
Serves 2

  • 6 Cherry Tomatoes
  • 1 clove Garlic, very thinly sliced
  • Kosher Salt
  • Black Pepper, freshly ground
  • Extra Virgin Olive Oil
  1. Preheat oven to 400* degrees F, line a small baking sheet with parchment paper, set aside.
  2. Cut tomatoes in half using a serrated knife, place on parchment, cut side up.
  3. Place 1 slice garlic on each tomato.
  4. Lightly drizzle with olive oil, salt & pepper to taste.
  5. Bake for 30 minutes.