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10/18: Salmon w Dill/Onion/Cuke, Broccoli Rice, Citrus Salad, Angel Cake w Berries

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Oven Poached Salmon a la Paige with Dill and Vidalia Onion and Cucumber Relish

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

1 tablespoon cold butter

4 portions, 6 to 8 ounces each, salmon fillets

Salt and pepper

Several sprigs plus 3 tablespoons chopped fresh dill

2 cups chicken broth or water

2 teaspoons sugar

1 teaspoon salt

1/4 cup white vinegar or white wine vinegar

1 small vidalia onion, chopped

1/2 seedless cucumber, chopped

2 radishes, chopped

Preheat oven to 400 degrees F.

Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.

Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt. Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

Broccoli Rice

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 17 minutes

Yield: 4 servings

2 cups chicken broth

1 tablespoon butter

1 cup white rice

1/4 red bell pepper, chopped

1 box chopped frozen broccoli, defrosted and squeezed dry in kitchen towel

Bring broth and butter to a boil. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes.

Add bell pepper and chopped, defrosted, drained broccoli. Cook rice with broccoli and pepper another 2 to 3 minutes. Fluff with fork and serve.

Citrus Salad

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Yield: 4 servings

2 hearts romaine lettuce

2 cups jarred citrus salad of orange and grapefruit sections, drained – fresh oranges and grapefruits may also be used but to supreme fruit (method below*) takes extra time

2 tablespoons marmalade

2 tablespoons white wine or cider vinegar

1/3 cup extra-virgin olive oil

Salt and pepper

2 tablespoons chopped or snipped chives

Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.

*To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.

Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.

Angel Food Cake and Berries

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Yield: 6 servings

2 cups frozen strawberries with sugar, defrosted in microwave

1/2 pint black berries or raspberries

1 store bought angel food cake

1 canister store bought whipped cream

Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

 

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